Chocolate Souffle Recipe

Show-stopping!  That is what this NO FAIL Chocolate Soufflé recipe is, not to mention decadently delicious!  All the success techniques are built into the gluten-free recipe. | GlutenFreeHomemade.com

Updated February 28, 2018.

Show-stopping!

That is what this chocolate souffle recipe is, not to mention decadently delicious!

Elegant.

Beautiful.

Impressive.

So much so, cooks have much trepidation when faced with creating this fluffy delight.

Yet, chocolate souffle is a simple dessert using humble ingredients from your gluten-free pantry and refrigerator.

Have no fear!

This gluten-free chocolate souffle recipe is NO FAIL!

All the success techniques are built into the recipe.

Serve your chocolate souffle recipe hot from oven, garnished with sifted confectioner's sugar, cocoa powder or granulated white sugar.

Serve it with whipped cream, hard sauce or custard sauce.

So, what are you waiting for?

Whip up a scrumptious chocolate souffle recipe your family and friends will love and celebrate everything sweet and chocolaty!





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Chocolate Souffle Recipe


By

Chocolate Souffle Recipe


This Chocolate Soufflé recipe is rich and not too sweet; a perfect slice of heaven!

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 6 servings

Ingredients:
- 2 tablespoons butter
- 2 ounces unsweetened baking chocolate
- 2 tablespoons potato starch
- 1/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1 cup heavy whipping cream or evaporated milk (or milk substitute)
- 4 large eggs separated, room temperature
- 1/4 cup granulated white sugar
- 1 teaspoon Homemade Vanilla Extract
- 1/4 teaspoon cream of tartar

Instructions:
1. Preheat oven to 300°F.
2. Butter an 8 inch, 2 quart soufflé dish, sprinkle bottom and sides with granulated white sugar, and then set aside.
3. In a large saucepan melt butter and baking chocolate over medium low heat.
4. Stir in potato starch, salt and sugar, and cook for 1 minute until mixture is bubbly and smooth.
5. Gradually whisk in cream until well blended.
6. Increase heat to medium high and bring to a hard simmer, stirring constantly until mixture just begins to thicken.
7. Remove from heat and set aside to cool.
8. In a large mixing bowl, beat egg whites, sugar, vanilla extract and cream of tartar until stiff peaks form, but are not dry.
9. In a small mixing bowl, beat egg yolks until thickened and lemon colored.
10. Beat egg yolks into cooled chocolate mixture until well blended and smooth.
11. Gently fold egg whites into the chocolate mixture, until well blended.
12. Pour soufflé mixture into prepared soufflé dish.
13. Bake for 45 to 50 minutes until chocolate souffle recipe is puffy and the top is crusty.
14. Serve immediately.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Vegetarian




Variations

Chocolate Almond Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Omit vanilla extract.
  3. Add 1/2 teaspoon gluten-free almond extract.
  4. Prepare and bake as directed in key recipe.
  5. Top with whipped cream and toasted slivered almonds.


Chocolate Caramel Pecan Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1 cup chopped toasted pecans.
  3. Prepare and bake as directed in key recipe.
  4. Top with warmed caramel sauce and garnish with toasted pecan halves.


Chocolate Coconut Souffle

  1. Omit cream.
  2. Add 1 cup full fat coconut milk.
  3. Prepare chocolate sauce as directed in key recipe.
  4. Stir 1 cup shredded toasted coconut into chocolate sauce.
  5. Omit vanilla extract.
  6. 1 1/2 teaspoons gluten-free coconut extract.
  7. Prepare and bake as directed in key recipe.
  8. Top with whipped cream and garnish with a sprinkling of shredded toasted coconut.


Chocolate Hazelnut Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Omit vanilla extract.
  3. Add 1 teaspoon gluten-free hazelnut extract.
  4. Prepare and bake as directed in key recipe.
  5. Top with whipped cream and 2 tablespoons chopped toasted hazelnuts.


Chocolate Orange Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1 tablespoon grated fresh orange peel or 1 teaspoon dried grated orange peel.
  3. Omit vanilla extract.
  4. Add 1 teaspoon gluten-free orange extract.
  5. Prepare and bake as directed in key recipe.
  6. Garnish top with sifted powdered sugar and fresh orange slices.


Chocolate Raspberry Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1/4 cup raspberry jam.
  3. Omit vanilla extract.
  4. Add 1 teaspoon gluten-free raspberry extract.
  5. Prepare and bake as directed in key recipe.
  6. Garnish each serving with a generous dollop of raspberry jam.


Chocolate Walnut Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1 cup chopped toasted walnuts.
  3. Prepare and bake as directed in key recipe.
  4. Top with Vanilla Buttercream and garnish with toasted walnut halves.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml butter
  • 56 grams unsweetened baking chocolate
  • 30 ml potato starch
  • 60 ml granulated white sugar
  • 1.25 ml salt
  • 250 ml heavy whipping cream or evaporated milk (or milk substitute)
  • 4 large eggs separated, room temperature
  • 60 ml granulated white sugar
  • 5 ml Homemade Vanilla Extract
  • 1.25 ml cream of tartar

Instructions

  1. Preheat oven to 150°C, Gas Mark 2.
  2. Butter a 10 cm, 1.9 ml soufflé dish, sprinkle bottom and sides with granulated white sugar, and then set aside.
  3. In a large saucepan melt butter and baking chocolate over medium low heat.
  4. Stir in potato starch, salt and sugar, and cook for 1 minute until mixture is bubbly and smooth.
  5. Gradually whisk in cream until well blended.  
  6. Increase heat to medium high and bring to a hard simmer, stirring constantly until mixture just begins to thicken.
  7. Remove from heat and set aside to cool.
  8. In a large mixing bowl, beat egg whites, sugar, vanilla extract and cream of tartar until stiff peaks form, but are not dry.
  9. In a small mixing bowl, beat egg yolks until thickened and lemon colored.
  10. Beat egg yolks into cooled chocolate mixture until well blended and smooth.
  11. Gently fold egg whites into the chocolate mixture, until well blended.
  12. Pour soufflé mixture into prepared soufflé dish.
  13. Bake for 45 to 50 minutes until chocolate souffle recipe is puffy and the top is crusty.
  14. Serve immediately.


Mexican Chocolate Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne.
  3. Prepare and bake as directed in key recipe.
  4. Top with cinnamon hard sauce or cinnamon whipped cream.


Mocha Souffle

  1. Prepare chocolate sauce as directed in key recipe.
  2. Stir in 1 teaspoon instant coffee granules.
  3. Prepare and bake as directed in key recipe.
  4. Top with hard sauce or whipped cream.



More Chocolate Recipes You Might Enjoy

Black Magic Cake--Gluten-free

Chocolate Caramel Apple Crisp

Chocolate Cherry Bread Pudding

Chocolate Crinkles

Chocolate Ice Cream

Chocolate Waffles


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