Description

This Halloween chocolate soufflé is a rich, airy dessert with deep bittersweet chocolate flavor and a gooey center, perfect for festive gatherings. Decorate with spooky faces or edible glitter for a dramatic, crowd-pleasing treat that’s naturally gluten-free and easy to adapt.

Ingredients

Scale

2 tablespoons unsalted butter (plus extra for greasing)
3.5 ounces bittersweet chocolate (about 100g, chopped, preferably 70% cocoa)
2 large eggs, separated
3 tablespoons granulated sugar (divided)
1/2 teaspoon vanilla extract
Pinch of salt
1/8 teaspoon cream of tartar (optional)
1 tablespoon cocoa powder (for dusting ramekins)
White chocolate chips (for decorating, optional)
Mini candy eyes (for decorating, optional)
Whipped cream (for decorating, optional)
Edible glitter (for decorating, optional)

Instructions

Butter two 4-ounce ramekins thoroughly, then dust with cocoa powder. Tap out the excess.
In a small saucepan over low heat, melt bittersweet chocolate with unsalted butter until smooth. Stir occasionally.
In a medium bowl, whisk egg yolks with 1 tablespoon sugar and vanilla extract until thick and pale.
Slowly pour the melted chocolate mixture into the egg yolk mixture, whisking constantly. Add a pinch of salt.
In a clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add remaining 2 tablespoons sugar. Beat until stiff, glossy peaks form.
Add one-third of the whipped egg whites to the chocolate mixture and stir to lighten. Gently fold in the rest using a spatula, turning the bowl as you go. Do not over-mix.
Spoon the soufflé mixture into prepared ramekins, filling to just below the rim. Run your finger along the edge to help the soufflé rise evenly.
Place ramekins on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 14–16 minutes, until risen and tops look set but still jiggle slightly in the center.
While soufflés are hot, pipe melted white chocolate or whipped cream faces on top. Add candy eyes or sprinkle with edible glitter for extra spookiness.
Serve immediately for best texture and dramatic presentation.

Notes

Use room temperature eggs for best rise. Wipe bowls and beaters with vinegar to remove any grease before whipping egg whites. Do not over-fold the batter; streaks are okay. Bake immediately after folding in egg whites. Decorate with ghost faces, candy eyes, or edible glitter for a festive touch. Recipe is naturally gluten-free and can be made dairy-free with vegan butter and chocolate.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 soufflé (1 ramekin)
Calories: 230
Sugar: 18
Sodium: 80
Fat: 14
Saturated Fat: 8
Carbohydrates: 22
Fiber: 2
Protein: 5

Keywords: Halloween, chocolate soufflé, gluten-free dessert, spooky dessert, easy soufflé, festive baking, chocolate recipe, Halloween party, kid-friendly dessert