This chocolate soufflé recipe is a lightened up version of the classic French dessert. It’s still rich and chocolaty and now it’s also low-fat.
- Prep Time:
25 mins - Cook Time:
20 mins - Total Time:
45 mins
Do you know what you should never do? You should never decide to write a blog post on how to make a chocolate soufflé the week the weather forecast calls for thunderstorms on the one free day you will have to take pictures.
What was I thinking?
My blind determination to post about chocolate soufflés today drove me to try to predict when I might be lucky enough to have the sun peak out from behind the clouds just as I might be pulling a chocolate soufflé from the oven. Crazy.
Soufflés start to deflate the minute you take them out of the oven. By the time, I carried the soufflés over to where I was shooting pictures, placed the ramekins in the correct spots, and sprinkled some powdered sugar on them, I had about 60 seconds before the soufflés were completely deflated and no longer very photogenic.
Hoping the sun would make an appearance during that exact 60 second window was sheer madness.
However, once you taste these soufflés you will be glad I posted about them sooner rather than later. They are so rich and chocolaty without being overly sweet. And if that were not enough, they are also low-fat.
Honestly, I hate to even call these Low-Fat Chocolate Soufflés because then you might think they are good … for something low fat when really they are just plain good.
Can I make a chocolate soufflé ahead of time?
This recipe is great for making ahead of time. Make the batter and fill the ramekins. Place the ramekins on a rimmed baking sheet and then cover it with some plastic wrap. You can store the unbaked soufflés in the refrigerator (for up to 1 day) until you are ready to bake them.
Because these chocolate soufflés can be prepared ahead of time, they are one of my favorite desserts to serve at dinner parties. I prepare the batter several hours before the party then heat the oven as we’re clearing the dinner dishes. I pop the soufflés in the oven for 20 minutes and then pull out a very impressive dessert.
Light, decadent, chocolaty, easy = best dessert ever.
Chocolate Soufflé {low-fat}
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Low Fat
Description
A lightened up version of the classic French dessert. It’s still rich and chocolaty but it’s low-fat now too.
Ingredients
For the ramekins
- Cooking spray
- 5 teaspoons granulated sugar, optional
For the soufflés
- 1 cup powdered sugar
- 1/2 cup unsweetened dutch-process cocoa powder (I use Valrhona)
- 2 tablespoons flour
- 1/2 cup low-fat milk
- 1/2 cup water
- 4 egg whites
- Pinch cream of tartar
- 3 tablespoons plus 1 teaspoon granulated sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons powdered sugar, for serving
Instructions
For the ramekins
- Prep ramekins. Spray 8 (5-ounce) ramekins with cooking spray. If desired, pour sugar into one ramekin and tilt to coat the bottom and sides. Tap out excess sugar into the next ramekin and repeat until all the ramekins are coated. Set aside.
For the soufflés
- Prep oven. Heat oven to 350 degrees F.
- Make chocolate base. In a small saucepan, whisk together the powdered sugar, cocoa powder, and flour. Add the milk and water and whisk until smooth. Cook cocoa mixture over medium-low heat, whisking constantly, until thickened, 10-15 minutes. Transfer chocolate mixture to a medium bowl to cool. Set aside.
- Whip eggs whites. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the granulated sugar and beat until stiff peaks form. Set aside.
- Fold. Whisk the egg yolks and vanilla extract into the cocoa mixture. Fold about a quarter of the egg whites into the cocoa mixture to lighten it. Fold the remaining egg whites into the cocoa mixture just until combined. Divide mixture evenly among the prepared ramekins.
- Bake. Bake the soufflés for 15 to 20 minutes or until the soufflés have puffed high above the ramekins and a toothpick inserted into the middle comes out with moist crumbs clinging to it.
- Serve. Sprinkle with powdered sugar and serve immediately.
Notes
- Soufflé batter can be made ahead of time, poured into ramekins, covered and stored in the refrigerator (unbaked) for up to 1 day. Bake soufflés for 20-25 minutes if they have been prepared ahead of time and refrigerated.
- Recipe from Chocolate and the Art of Low-fat Desserts cookbook.
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Anne Lieberman says
How many calories? Sounds delish.
Nguyet Vo says
In the book, Chocolate and the Art of Low Desserts, the number of calories is listed as 127 per serving.
Lisa says
Love this recipe. Could you make this in one large Soufflé Dish. If so, would the temperature be the same and how long would you need to bake it.
Thank you
Taming of the Spoon says
I haven’t ever baked this recipe in one large soufflé dish but I would try still baking it at 350 degrees F and bake for 25-35 minutes.
Julia says
Hi!! I am wondering what will happen if I whipped one extra white, because with the recipe we’re doing, we will use three yolks and so we need three whites. Could I add an extra or should I use the last for something else? Thank you! Sounds yummy.
Taming of the Spoon says
I think the extra egg white would give you extra volume which isn’t necessarily a bad thing. The downside is that the extra volume might “dilute” the intensity of the chocolate and sweetness. If this is your first time making this recipe, I would recommend not adding the extra white in. You can store the egg white in the refrigerator for up to a week to use in something else. I usually add extra egg whites to our scrambled eggs at breakfast. Hope that helps. Thanks!
Toni Porter says
I tried this recipe and it was my first time making soufflé….IT WAS AWESOME!!!! It was light and fluffy and they didn’t deflate! Thank you for your yummy recipe!
Taming of the Spoon says
Oh my gosh! You are so welcome. Thank you for such a great review. I am so glad I could help make your attempt at soufflés a successful one!