This hazelnut chocolate soufflé is a rich and fluffy French dessert made from melted chocolate, whipped egg whites, and a touch of hazelnut liqueur. Even if you’ve never attempted a homemade soufflé, you’ll be surprised by how easy it is to make!
Just like fudgy brownies, my favorite way to serve these chocolate soufflés is warm from the oven topped with ice cream! If you’d like to try a savory version, check out my carrot soufflé.
Chocolate soufflé, like creme brûlée, sounds fancy but it’s actually a lot easier to make than you’d think. If you can separate egg yolks from their whites, and if you can melt chocolate, you’re most of the way there already. I have a weakness for boozy desserts, so, naturally, my chocolate soufflé recipe has a smidge of hazelnut liqueur in the mix for some holiday cheer. A little goes a long way to making this dessert taste like Nutella! I love baking these in ramekins as a quick dessert with an Irish coffee or simple cortado after Christmas dinner. This soufflé recipe has all the tips needed to set you up for the same success.
Why I Love This Hazelnut Chocolate Soufflé Recipe
- It’s an easy process. Fancy-sounding words like “soufflé” can seem intimidating when it comes to baking, but you’ll be channeling your inner Julia Child in no time. One bite and you’ll be SO happy you gave it a go!
- Chocolatey textures. A souffle’s signature is its flaky, puffed-up top that gives way to a gooey, fudgy center, like the most decadent chocolate cake you’ve ever had. And, like a flourless chocolate cake, a chocolate soufflé is naturally gluten-free.
- Perfect for parties. These hazelnut chocolate soufflés take about 25 minutes to bake from scratch, and you can prepare the batter in advance. Awe your party guests with a freshly baked dessert that you can pop in the oven while the after-dinner coffee is brewing!
Ingredients You’ll Need
You really need just 5 ingredients to make a chocolate soufflé, plus any garnishes you’d like to add. I go over these below along with some notes. Scroll down to the printable recipe card after the post for the full list and recipe details.
- Butter – Melted before you start.
- Chocolate – You’ll want to use high-quality, finely chopped semisweet chocolate chips or chocolate bars. Good options are Ghirardelli, Guittard, or Bakers brands.
- Eggs – You’ll need to separate the egg whites from the yolks, to incorporate into the batter at different times.
- Sugar – Regular white sugar works perfectly here.
- Hazelnut Liqueur – I originally made this soufflé with Bailey’s Hazelnut Liqueur, but since they’ve discontinued it, I’ve been using Frangelico instead. You’ll find hazelnut liqueur in most liquor shops.
- Garnishes – Powdered sugar, chopped hazelnuts, and mini chocolate chips all make great garnishes when serving. Totally optional, though.
How to Make a Chocolate Soufflé
This chocolate soufflé is actually very quick to make, requiring only 25 minutes from start to finish. The magic happens in the oven, and the rest of the recipe is setting your soufflé up for success! Follow the steps here, and check out my recipe tips afterward.
- Prep your ramekins. Start by arranging six small ramekins on a baking sheet. Brush the insides with melted butter.
- Melt the chocolate. Next, using a double boiler or the microwave, melt the chocolate until it’s smooth.
- Mix the egg yolks and sugar. Meanwhile, beat the egg yolks with ¼ cup of sugar and the hazelnut liqueur. Once that’s pale and fluffy, mix in the melted chocolate.
- Whip the egg whites. In a separate bowl, beat the egg whites with 2 tablespoons of sugar until it forms glossy, stiff peaks.
- Combine. Stir about ⅓ of the egg whites into the chocolate batter. Afterward, pour the batter into the egg whites and gently fold them together.
- Fill the ramekins and bake. Now, you’ll divide the soufflé batter between the prepared ramekins. Bake on the lower rack of the oven at 400ºF for 10 minutes. Then, serve with your choice of garnishes!
Make It Ahead
Yes, you can prepare this hazelnut chocolate soufflé in advance! Pour the batter into ramekins, but don’t bake. Instead, wrap the ramekins tightly with plastic wrap and refrigerate the soufflés up to 24 hours ahead. When you’re ready, unwrap the soufflés and bake as directed.
Recipe Tips
- Use good quality chocolate. While this recipe works with chocolate chips (I’ve used them many times myself), your chocolate soufflé will have the best flavor if you use quality semisweet baking chocolate. You’ll find it in the baking aisle alongside the regular chocolate chips.
- Whip the egg whites. A soufflé gets its rise from the whipped egg whites in the recipe. Don’t skip this step! Make sure to whip the whites into firm, shiny peaks (the same as you would when making meringue cookies). Afterward, gently and gradually fold them into the chocolate batter.
- Preheat the oven. Super important! Make sure the oven is fully preheated to 400ºF before you bake the soufflés. The hot air is essential to make the batter puff up while it cooks inside.
- How to tell when it’s done: I’ve found that the chocolate soufflés are ready when they’re set at the edges with a little jiggle in the center, like a cheesecake.
- Serve right away. Enjoy this hazelnut chocolate soufflé fresh from the oven, the way it’s intended! A soufflé quickly falls as it cools.
Serving Suggestions
Usually, all it takes is a light dusting of powdered sugar and a sprinkle of crushed nuts to have these hazelnut chocolate soufflés ready to serve. As you can see from the photos, these soufflés WILL fall within 5-10 minutes of baking. It’s the nature of the dessert! But, it’s also the perfect excuse to fill the cavity with a scoop of ice cream and a drizzle of hot fudge sauce. You can also top your soufflé with tiramisu ice cream, whipped cream, or caramel sauce.
Storing Leftovers
Chocolate soufflé is best served right away to get the full experience! That being said, you can store the leftovers covered at room temperature for up to 3 days. The soufflé becomes more dense as it settles, but still tastes delicious.
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Prep. Preheat oven to 400ºF. Set six small 6-ounce ramekins on a baking sheet. Brush the insides of the ramekins with melted butter and set aside.
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Melt the chocolate. Set up a double boiler and melt the chocolate chips.
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Make the batter. In the meantime, combine egg yolks, 1/4 cup sugar, and liqueur in your mixer’s bowl; beat on high speed until pale yellow and thick. Add the melted chocolate to the yolks and continue to beat until well combined. Set aside.
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Whip the egg whites. In a separate mixing bowl, combine the egg whites and 2 tablespoons sugar; using clean beaters, beat until the egg whites are shiny and firm.
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Combine. Stir one-third of the whites into the chocolate mixture; stir to combine. Then, pour the chocolate mixture into the egg whites mixture; fold until thoroughly incorporated.
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Fill the ramekins. Spoon the batter into the previously prepared ramekins, filling each ramekin to the top.
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Bake. Bake on the lower rack of your oven for 10 minutes. Remove from oven.
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Garnish and serve. Garnish with powdered sugar, chopped hazelnuts, and mini chocolate chips. Serve immediately.
Serving: 1ramekin | Calories: 280kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 64mg | Potassium: 212mg | Fiber: 2g | Sugar: 25g | Vitamin A: 202IU | Calcium: 32mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
