Light, fluffy and rich chocolate and raspberry soufflé recipe that will just melt in your mouth. It’s a French dessert that is basically made of beaten egg whites. In this post I will show you how to prepare my two favourite flavours- chocolate and raspberry. These two soufflé recipe are perfect as a breakfast.

Raspberry Soufflé Recipe

To make delicious raspberry soufflé dessert you will need to cook raspberries with sugar for about five minutes. Don’t forget to stir from time to time, otherwise it will get stuck to the bottom of your pan. After that, transfer to a food processor and blend until smooth. If you want you dessert to be creamy, pass it through the sieve to remove seeds. Beat the egg whites with sugar until glossy. Then fold gently raspberry purre and stir to combine. Pour it into prepared ramekins and smooth out the top! Remember not to open the oven while baking.

Chocolate Soufflé Recipe

For the chocolate soufflé I used dark chocolate. However, you can use milk chocolate If you like. Melt it over simmering water or in the microwave. Pour melted butter and egg yolks. Stir until smooth consistency. After that, beat egg whiles with sugar until stiff peaks. Then fold into chocolate mixture and gently stir to combine. Pour into prepared ramekins and smooth out the top. Bake until soufflé has risen over the edge of the dish.

Tips

  • remember to use eggs at a room temperature
  • don’t over-whip egg whites
  • ramekins should be very well buttered and coated with sugar
  • fill the ramekins to the top
  • do not open oven doors while you are still baking soufflé

This dessert should be served right after baking. It will raise much in the oven, but the minute that you will take it out, It will collapse.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other Chocolate Recipes

Raspberry Souffle

Light, fluffy and rich dessert that will just melt in your mouth.
Prep Time20 mins
Total Time35 mins
Course: Dessert
Yield: 3
Cost: 2 €

Equipment

  • Electric mixer

Materials

Raspberry Souffé

  • 1 cup raspberries
  • 6 tbsp powdered sugar
  • butter
  • 3 egg whites

Instructions

  • Place the raspberries and powdered sugar in a saucepan over low heat. Cook for 5 minutes stirring from time to time. Remove from heat.
  • Grease the ramekin with the softened butter and fold in 2 tbsp of powdered sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  • Raspberries transfer to a food processor. Process until smooth. Pass the puree through a sieve to remove the seeds.
  • Beat the egg whites until soft peaks form. Add powdered sugar in a thin stream and keep beating until the mixture is glossy. Gently fold in the raspberry puree into egg whites.
  • Transfer the batter to prepared ramekin and smooth out the top.
  • Bake in preheated oven at 190° C 10 – 15 minutes until the souffle has risen over the edge of the dish. Do not open the oven while baking.
  • Dust with powdered sugar.

Video

Chocolate Souffle

Light, fluffy and rich dessert that will just melt in your mouth.
Prep Time15 mins
Total Time30 mins
Course: Breakfast
Yield: 2
Cost: 2 €

Equipment

  • Electric mixer

Materials

  • 3 tbsp butter
  • 150 g dark chocolate
  • 3 eggs
  • 3 tbsp sugar

Instructions

  • Grease the ramekin with the softened butter. Fold in 2 tbsp of sugar. Tilt the ramekin to coat evenly with sugar, then tap out the excess and set the ramekin aside.
  • Melt dark chocolate in a heatproof bowl over simmering water, stirring occasionally, until smooth. Remove from heat. Butter melt in a sauce pan over low heat or in the microwave. Pour butter and egg yolks into melted chocolate. Combine until smooth.
  • Whisk egg whites to soft peaks, gradually add remaining sugar and whisk to firm peaks.  Gently fold into chocolate mixture.
  • Transfer the batter to prepared ramekin and smooth out the top.Run your thumb between the outside edge of the dish and the batter to create a border.
  • Bake in preheated oven at 190° C 10 – 15 minutes until the soufflé has risen over the edge of the dish. Do not open the oven while baking
  • Dust with powdered sugar.

Video