Recipe By Smart Cookie
Published Feb 6th
Prep 30m Cook 35m Additional 25m Ready In 90m
Servings 2 8-ounce souffles Calories 618.9

Make a fun Valentine’s Day project out of this recipe for dark chocolate souffles drizzled with a marvelous mocha sauce.

Recipe Ingredients

  • 2 tablespoons unsalted butter, melted
  • 3 teaspoons unsweetened cocoa powder, divided
  • 2 tablespoons all-purpose flour
  • ¼ cup superfine sugar
  • ¼ teaspoon fine salt
  • ¼ teaspoon cornstarch
  • 1 large egg
  • 1 egg yolk
  • 3 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 2 (1 ounce) squares bittersweet chocolate, chopped
  • 2 (1 ounce) squares semisweet chocolate, chopped
  • 3 egg whites
  • 1 teaspoon superfine sugar
  • ½ cup heavy cream
  • 2 (1 ounce) squares semisweet chocolate, chopped
  • 1 tablespoon instant espresso powder
  • 2 tablespoons light corn syrup
  • 1 tablespoon coffee liqueur (such as Kahlua®)
  • ¼ teaspoon vanilla extract
  • 2 small scoops vanilla ice cream
  • 8 fresh raspberries
  • 2 tablespoons chocolate shavings, or to taste

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
  3. 3 Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
  4. 4 Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
  5. 5 Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
  6. 6 Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
  7. 7 Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
  8. 8 Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
  9. 9 Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
  10. 10 Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.

Nutrition Facts

  • Calories 618.9
  • Carbohydrate 58.7 g
  • Cholesterol 174.2 mg
  • Fat 40.1 g
  • Fiber 4.5 g
  • Protein 10.4 g
  • Saturated Fat 23.5 g
  • Sodium 239.3 mg
  • Sugar 43.6 g


  1. I'm confused about the cocoa powder. Recipe calls for 3 teaspoons divided, yet it requires 1 teaspoon in each of the 4 ramakins plus "remaining" for the souffle itself (the video indicates 1 teaspoon for the souffle itself). Maybe I'm missing something
  2. Good but to time consuming
  3. We really liked this BUT it was so time consuming and SO many steps. Will look for something easier to make.
  4. It was good, but not good enough to warrant the time it takes to make it.
  5. The recipe doesn't make room for cool down on the baked souffles. Should they really be served at 350 deg. right out of the oven? I let them cool down for about 20 min. Valentine's night dinner ended very sweetly.