Julia Child Chocolate Soufflé Recipe

Julia Child Chocolate Soufflé rises tall and dramatic from the oven, with a crackly top and a molten chocolate heart. Serve it the moment it emerges. There’s no second chance.

Julia taught dessert soufflés alongside savory ones in Mastering the Art of French Cooking. The technique is identical: a thick base (here, melted chocolate and butter) lightened with whisked egg whites. The difference is pure indulgence. Dark chocolate, sugar, a hint of coffee to deepen the flavor. The result falls somewhere between cake and mousse.

When this comes out of the oven, everyone stops talking. That’s the power of a proper soufflé.

What is Chocolate Soufflé? Melted chocolate folded with whipped egg whites and baked until dramatically puffed. The outside sets while the center stays creamy. Serve immediately with crème anglaise or whipped cream.

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Why You’ll Love This Recipe

• Pure chocolate drama. Rises inches above the dish, dark and glossy.
• Creamy molten center. Not quite set in the middle. That’s the point.
• Surprisingly simple. Chocolate, butter, eggs, sugar. Four main ingredients.
• Ready in under an hour. Quick enough for a weeknight splurge.
• Unforgettable finale. Nothing ends a dinner party like this.

Julia Child Chocolate Soufflé Ingredients

Based on Julia Child’s soufflé technique. Serves 4-6.

For the Mold:

• 1 Tb butter (for greasing)
• 2 Tb sugar (for coating)

For the Chocolate Base:

• 4 oz bittersweet chocolate, chopped
• 3 Tb butter
• 1 Tb instant coffee dissolved in 2 Tb hot water (optional)
• 4 egg yolks
• ⅓ cup sugar

For the Egg Whites:

• 5 egg whites, room temperature
• Pinch of salt
• Pinch of cream of tartar
• 2 Tb sugar

For Serving:

• Powdered sugar for dusting
• Crème anglaise, whipped cream, or vanilla ice cream

How To Make Julia Child Chocolate Soufflé

Step 1: Prep

1. Preheat oven to 400°F. Position rack in lower third.
2. Prepare the dish: Butter a 6-cup soufflé dish generously. Coat with sugar, tapping out excess.
3. Have everything ready. Once the whites are beaten, you work fast.

Step 2: Make the Chocolate Base

4. Melt chocolate and butter: Combine in a heatproof bowl set over simmering water (or microwave in bursts). Stir until smooth. Remove from heat.
5. Add coffee: Mix in dissolved instant coffee if using. Deepens the chocolate flavor.
6. Beat yolks with sugar: Whisk egg yolks with ⅓ cup sugar until thick and pale, about 2 minutes.
7. Combine: Fold warm chocolate mixture into yolk mixture. Set aside.

Step 3: Beat the Whites

8. Whisk to stiff peaks: Add salt and cream of tartar to egg whites. Beat until soft peaks form. Gradually add 2 Tb sugar. Continue beating until stiff, glossy peaks hold their shape.

Step 4: Fold

9. Lighten the base: Stir one quarter of the whites into the chocolate mixture. This loosens it.
10. Fold in the rest: Gently fold remaining whites in thirds. Stop while traces of white remain. Over-folding kills the puff.

Step 5: Bake

11. Fill the dish: Pour mixture into prepared soufflé dish. It should be about ¾ full.
12. Bake 20-25 minutes: At 400°F. The top should rise 2-3 inches above the rim, crack slightly, and jiggle when shaken. Center stays soft.
13. Dust and serve: Remove from oven, dust with powdered sugar, bring to table immediately. Spoon out servings, giving each person some crusty edge and creamy center.

Recipe Tips

• Warm chocolate, room temp whites: This temperature contrast helps everything combine smoothly.
• Don’t overfold: A few white streaks in the batter are fine. Overfolded whites sink.
• Lower oven rack: Positions heat below the soufflé, helping it rise evenly.
• Serve immediately: You have about 3 minutes before deflation begins.
• Coffee is optional but recommended: Doesn’t taste like coffee. Just makes chocolate taste more like chocolate.

Recipe Variations

• Individual Soufflés: Use 6 ramekins (¾ cup each). Fill ¾ full, bake 12-14 minutes. Elegant for dinner parties.
• Grand Marnier Soufflé: Add 2 Tb Grand Marnier to the chocolate base. Orange and chocolate perfection.
• Mocha Soufflé: Double the coffee for pronounced coffee-chocolate flavor.
• White Chocolate Soufflé: Use white chocolate, reduce sugar to 2 Tb total. Delicate and vanilla-scented.

What To Serve Alongside

• Crème anglaise: Poured over or next to each portion
• Softly whipped cream: Lightly sweetened
• Vanilla ice cream: Melts into the warm soufflé
• Fresh raspberries: Tart contrast to the richness

Just one accompaniment. More would compete.

Make-Ahead

• Prepare the chocolate base: Up to several hours ahead. Cover and hold at room temperature.
• Beat whites just before: They don’t hold well. Fold and bake immediately after beating.
• The filled dish: Can sit covered with a large bowl in a warm place for up to 30 minutes before baking. Longer and it deflates.
• Cannot hold after baking. Walk it to the table the moment it leaves the oven. If you need a make-ahead chocolate dessert, Julia’s chocolate mousse is actually better the next day.

How To Store

Chocolate soufflé doesn’t store. It’s a one-shot wonder.

Leftovers: If (somehow) you have any, refrigerate and enjoy cold. It becomes a dense, fudgy chocolate custard. Different but still good.

Nutrition Facts

Per serving (1/6 of soufflé):

• Calories: 280 kcal
• Protein: 6g
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 20g
• Sodium: 80mg
• Cholesterol: 165mg

FAQs

Source: Based on Julia Child’s soufflé technique from Mastering the Art of French Cooking

– Claire