Chocolate Raspberry Soufflé

Name: Chocolate Raspberry Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g dark chocolate, chopped; 2 tablespoons unsalted butter; 3 large eggs, separated; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 cup fresh raspberries; Powdered sugar, for dusting

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Raspberry Soufflé, as it perfectly combines the richness of chocolate with the tartness of raspberries. The contrast in flavors makes each bite feel like a celebration. I've had success using high-quality dark chocolate and fresh raspberries—this makes a significant difference in the final taste. Plus, the light and airy texture makes this dessert feel decadent yet not overly heavy. It’s one of those dishes that always impresses guests and leaves everyone wanting more.

Created by

Maya Richardson

Last updated on 2026-01-07T11:28:12.379Z

While experimenting with different chocolate desserts, I stumbled upon the magnificent Chocolate Raspberry Soufflé. My trials with various methods led me to understand that folding the egg whites gently is pivotal for achieving that perfect soufflé rise. I couldn't believe how the combination of chocolate and raspberries created a harmony that was both indulgent and refreshing.

One of my favorite moments is the first look of surprise on my friends' faces when I present them with these fluffy delights. I also learned that baking them in a preheated ramekin is vital for an even cook—sparking excitement as they puff up in the oven!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberry tartness
Light and airy texture that melts in your mouth
Impressive presentation, perfect for entertaining

      

Understanding the Ingredients

The choice of dark chocolate is paramount in this recipe. I recommend using chocolate with at least 70% cocoa content for a rich base that pairs beautifully with the tartness of fresh raspberries. The higher cocoa percentage enhances the depth of flavor, making each bite more complex and indulgent. If you prefer a slightly sweeter soufflé, opt for chocolate around 60% cocoa, but don't go lower than that to maintain the robustness of the chocolate flavor.

When selecting raspberries, fresh is best. Look for plump, firm berries with a deep red color; these will not only taste better but also give a more vibrant hue to your soufflé. If fresh raspberries are not in season, frozen can be used, but make sure to thaw and drain them well to avoid adding excess moisture to the mixture.

Mastering the Technique

Achieving the perfect soufflé relies heavily on the whipping of the egg whites. Be sure to use a clean, dry bowl for whipping to prevent any fat from the bowl interfering with the aeration process. Whip until soft peaks form, and then gradually add the remaining sugar to stabilize the peaks. Continue to whip until the mixture becomes glossy and holds stiff peaks; this step is crucial for creating the soufflé's light, airy texture.

When folding the whipped egg whites into the chocolate mixture, use a gentle motion to maintain the airiness. Folding should be done in three batches, incorporating one-third at a time and combining until just blended. This technique ensures that you don’t deflate the egg whites, which are responsible for the soufflé’s rise.

Ingredients

Gather these ingredients before you start preparing the soufflé:

Ingredients for Chocolate Raspberry Soufflé

200g dark chocolate, chopped
2 tablespoons unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar, for dusting

Ensure everything is prepped so the soufflé comes out perfectly!

Instructions

Follow these steps to create your Chocolate Raspberry Soufflé:

Preheat the Oven

Preheat your oven to 375°F (190°C) and butter four ramekins, dusting them with sugar to prevent sticking.

Melt Chocolate

In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip Egg Yolks

In a separate bowl, whisk the egg yolks with half the sugar and vanilla extract until pale and creamy. Gradually add the melted chocolate mixture and mix well.

Whip Egg Whites

In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue whipping until glossy and stiff peaks form.

Combine Mixtures

Gently fold the whipped egg whites into the chocolate mixture in three batches. Then, fold in the raspberries carefully to avoid breaking them.

Bake

Spoon the mixture into the prepared ramekins and bake for 12-15 minutes until puffed and set. Avoid opening the oven door during baking.

Once baked, serve immediately for the best soufflé experience!

Pro Tips

Serve immediately after baking to enjoy the soufflés at their most fluffy and airy. Pair with additional raspberries or a scoop of vanilla ice cream for an extra treat.

Serving Suggestions

Once your Chocolate Raspberry Soufflés are out of the oven and have puffed beautifully, serve them immediately. They are at their peak when still warm and slightly gooey in the center. Dusting with powdered sugar right before serving not only adds a touch of elegance but also enhances the visual appeal against the dark chocolate.

For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This adds a creamy element that complements the rich chocolate and tart raspberries beautifully, giving each guest a delightful contrast of textures.

Storage and Make-Ahead Tips

Unfortunately, soufflés do not store well once baked, as they lose their airy texture quickly. However, you can prepare the chocolate base and the whipped egg whites separately ahead of time. Store the chocolate mixture in the refrigerator for up to two days, and keep the whipped egg whites in an airtight container at room temperature for a few hours before combining and baking.

If you're looking to save time, consider prepping individual ramekins ahead of time. Butter and sugar the ramekins, and store them in the fridge until ready to fill with the soufflé mixture. This way, you can assemble and bake your dessert right before serving, ensuring that they come out fresh and puffy.

Questions About Recipes

→ Can I make soufflés in advance?

Soufflés are best served fresh. However, you can prepare the mixture in advance and bake them just before serving.

→ What can I substitute for raspberries?

You can substitute with other fruits like strawberries or cherries, but adjust the sweetness accordingly.

→ Why did my soufflés not rise?

Ensure your egg whites are whipped to stiff peaks and that you fold them gently into the chocolate mixture without deflating them.

→ Can I use milk chocolate instead?

Yes, but using milk chocolate will produce a sweeter soufflé. Dark chocolate is recommended for a richer flavor.