Chocolate Raspberry Soufflé

Name: Chocolate Raspberry Soufflé
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 oz dark chocolate, chopped; 2 tablespoons unsalted butter; 3 large eggs, separated; ¼ cup granulated sugar; 1 teaspoon vanilla extract; ¼ cup fresh raspberries; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Raspberry Soufflé! The blend of rich chocolate and tart raspberry creates a delightful dessert that feels indulgent yet light. Each bite melts in your mouth, providing a sweet contrast that leaves everyone wanting more. I love how simple this recipe is, making it a frequent choice for special occasions or a sweet treat at home. Plus, the impressive rise of the soufflé really draws people in and makes it seem like I’ve spent hours preparing, when in reality, it comes together in no time!

Created by

Hallie Foster

Last updated on 2026-01-10T01:01:18.011Z

When I first attempted the Chocolate Raspberry Soufflé, I was amazed at how effortlessly it came together. The bittersweet chocolate mixed with the fresh raspberries creates a flavor profile that is simply exquisite. I learned that gently folding the whipped egg whites is crucial for achieving that airy texture, which makes all the difference in the final product.

Over the years, I have experimented with various toppings, but I always find that a light dusting of powdered sugar and a few fresh raspberries on top elevate the presentation to a whole new level. It’s an elegant dessert that never fails to impress my guests!

        Why You Will Love This Recipe
        Decadent chocolate flavor paired with tangy raspberries
Light and airy texture that melts in your mouth
Visually stunning – perfect for impressing guests

      

The Art of Soufflé Technique

Creating a perfect soufflé can be intimidating, but understanding key techniques helps to achieve that light, airy texture. When whipping the egg whites, ensure your mixing bowl is completely clean and dry; even a tiny amount of fat can prevent the whites from aerating properly. Whip until you achieve stiff peaks that hold their shape, which is crucial for the soufflé's rise. If unsure, test the peaks by turning the bowl upside down—if they stay put, you’re good to go!

Folding the whipped egg whites into the chocolate mixture requires a gentle touch. Use a rubber spatula to lift the mixture from the bottom of the bowl and fold it over the top, repeating this until just combined. Overmixing will deflate the air you've incorporated, leading to a denser soufflé. The final batter should still show hints of the chocolate and egg whites without any streaks or lumps.

Choosing Quality Ingredients

The flavor of your Chocolate Raspberry Soufflé hinges largely on the quality of your chocolate. Opt for high-quality dark chocolate with at least 60% cocoa content for a rich, satisfying taste. Cheaper chocolates often contain more sugar and less cocoa, which can lead to a bland soufflé. You might also consider using different types of chocolate, such as milk chocolate for a sweeter souffle or even enhancing it with a splash of coffee or orange zest for added depth.

Fresh raspberries not only add a beautiful tartness but also moisture to the soufflé. If fresh raspberries aren’t available, you could use frozen raspberries, but ensure to thaw and drain them first to avoid excess liquid in the batter. This will prevent the soufflé from becoming soggy and help maintain its rise.

Ingredients for Chocolate Raspberry Soufflé

For the Soufflé

4 oz dark chocolate, chopped
2 tablespoons unsalted butter
3 large eggs, separated
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup fresh raspberries
Pinch of salt

Instructions

Prepare the Ramekins

Preheat the oven to 400°F (200°C). Grease four ramekins with butter and lightly dust with sugar. This helps the soufflés rise properly.

Melt the Chocolate

In a heatproof bowl, combine the chopped chocolate and butter. Melt together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip the Egg Whites

In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and whip until stiff peaks form.

Combine Mixtures

In a separate bowl, whisk the egg yolks with vanilla extract until pale. Mix the melted chocolate mixture with the yolk blend. Gently fold in the whipped egg whites, being careful not to deflate.

Add Raspberries

Fold in the fresh raspberries gently to distribute them throughout the soufflé mixture.

Bake

Spoon the mixture into the prepared ramekins. Bake in the preheated oven for 12-15 minutes, until the soufflés have risen and are set on the outside.

Serve

Remove from the oven and dust with powdered sugar. Serve immediately for the best texture!

Pro Tips

For a chocolate lover's dream, use a high-quality dark chocolate with at least 70% cocoa. Be careful not to overmix when folding in the egg whites to keep the soufflé light and fluffy.

Serving Suggestions

To elevate your serving presentation, consider pairing your soufflé with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of raspberry coulis on the plate adds not only a burst of color but also enhances the berry flavor that pairs beautifully with chocolate. You can also garnish with a few whole raspberries and a dusting of powdered sugar for a sophisticated touch.

If you're looking for an interactive dining experience, serve a few additional ramekins with different flavors—such as lemon or vanilla soufflé—alongside. This way, your guests can sample a variety of soufflés, adding a fun twist to your dessert table.

Storage and Freezing Tips

Soufflés are best served fresh out of the oven, as they will begin to deflate as they cool. However, if you need to prep ahead, consider baking the soufflés just for 6-8 minutes instead of the full time. Remove them from the oven and let them cool completely, then cover and refrigerate. When you're ready to serve, bake them for an additional 10-12 minutes until fully set and puffed.

Baked soufflés do not freeze well because of their delicate structure, but you can prepare the chocolate mixture in advance and refrigerate it for up to two days. Just remember to bring it back to room temperature and whip the egg whites fresh right before you’re ready to bake for optimal results.

Questions About Recipes

→ Can I make this soufflé ahead of time?

Soufflés are best served fresh from the oven, but you can prepare the mixture and refrigerate it for a few hours before baking.

→ What can I substitute for raspberries?

You can use other berries like blueberries or strawberries, or even try a flavor combination with orange zest for a citrus twist.

→ Why did my soufflé not rise?

Make sure your egg whites were whipped to stiff peaks and avoid overmixing when combining with the chocolate mixture.

→ Can I use chocolate chips instead of chopped chocolate?

Yes, but ensure they melt completely for a smooth consistency when mixed with the other ingredients.