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
- 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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Kelli Nixon says
Hi! I just moved to Central America and I am craving my favorite holiday taste–chocolate and mint! However, I am limited in what ingredients I have to work with here. Do you think this will work with substituting mint extract for vanilla extract?
Taming of the Spoon says
Yes, I think you could substitute the mint extract for the vanilla extract. You might want to start with only 1/4 teaspoon of the mint extract. Then taste the chocolate mixture to see if the mint flavor is strong enough and then add the remaining 1/4 teaspoon if necessary. Let me know how these turn out for you.
Desiree says
Love this recipe and will be adding that book to my collection. We can’t have enough low-fat chocolate recipes! Thanks for sharing this recipe. Might have to make some adjustments to make it in the UK but will try and let you know how it goes. All the best, D
Taming of the Spoon says
Thank you. I would love to know how they turn out.
Gabbie says
Hi! I was planning on making these, particularly your recipe, and I was just wondering, if I need a double boiler for the cocoa mix or could it be cooked in direct heat? 😀
Taming of the Spoon says
I have done it both ways – double boiler and direct heat – and found they work equally well. Just be sure that if you use direct heat, stir often and don’t let the heat get too high. You don’t want to burn the cocoa.
Miss Kim @ behgopa says
Looks beautiful! I’ve been firing soufflés every night for years at the restaurant. Since they are so time sensitive, we have the waiters standing right at the window before taking them out of the oven. There have been incidences where the table was just not ready for it (cuz they were still eating) and the soufflés deflate, burn….and we end up having to fire another one. It’s usually the fault of the diners if they eat way slower than expected lol. Extras and leftovers go to staff, mostly waiters since chefs are sick of them anyway. Btw I saw your pic on Tastespotting and it led me here.
Kyla @ Two Cups Cacao says
Even with the short amount of time you had to take those photos, you still managed to capture absolutely breathtaking photos. I’ve never tried a souffle before, but they look awfully good! It’s never too late to try… (:
Taming of the Spoon says
Thanks, Kyla. It’s definitely never too late to try making soufflés and this recipe is a good one to start with. It’s easier than you might think.
Jennie says
Hi! I want to try this recipe, but I can only get natural (not dutch-processed) cocoa powder where i live over-seas. Do you think that would work in this recipe? Thanks!
Taming of the Spoon says
I can’t say for sure that using natural cocoa powder would work. I have read that you can substitute natural for dutch-processed but not the other way around. The texture and color would be different due to the lighter color of the natural cocoa powder and the higher acidity. Please let me know if you try it with the natural cocoa powder, I would love to hear if it works or not.
Jennie says
Ok, thanks for your quick reply!
Eyilaf says
Today I tried your recipe, and it was my first time to make it at home ,, I used natural cocoa and the result was Awesome 👌 , they were light and fluffy and really yummy.
Thank you for this perfect recipe
Nguyet says
I’m so happy your first attempt at soufflé was such a success! Thank you for coming back to leave such a nice review.
dina says
it looks delightful!
Alice // Hip Foodie Mom says
saw this on Foodgawker and had to comment. this is perfection right here! and I think the photos are beautiful!!
Taming of the Spoon says
You are so sweet. Thank you for the nice words. I hope you get a chance to make these sometime. They are yummy!