Chocolate Soufflé (low-fat)

Why You’ll Love This Recipe

• Lightened-up version of a French classic.

• Still rich, chocolaty, and indulgent.

• Uses low-fat milk and less fat without compromising texture.

• Impressive dessert for entertaining.

• Fluffy, airy texture that rises beautifully in the oven.

• Can be prepared ahead of time and baked later.

• Naturally portioned in ramekins for easy serving.

• A refined treat that feels luxurious but is lighter.

• Pairs beautifully with fresh fruit or a dusting of powdered sugar.

• A great introduction to French baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the ramekins:

• Cooking spray

• 5 teaspoons granulated sugar (optional)

For the soufflés:

• 1 cup powdered sugar

• 1/2 cup unsweetened Dutch-process cocoa powder

• 2 tablespoons flour

• 1/2 cup low-fat milk

• 1/2 cup water

• 4 egg whites

• Pinch of cream of tartar

• 3 tablespoons plus 1 teaspoon granulated sugar

• 2 egg yolks

• 1/2 teaspoon vanilla extract

• 2–3 tablespoons powdered sugar, for serving

Directions

1. Spray 8 (5-ounce) ramekins with cooking spray. If desired, coat with sugar by tilting and tapping to cover the sides evenly. Set aside.

2. Preheat oven to 350°F (175°C).

3. In a saucepan, whisk powdered sugar, cocoa powder, and flour. Add milk and water, whisking until smooth. Cook over medium-low heat, stirring constantly, until thickened (10–15 minutes). Transfer to a bowl to cool.

4. Beat egg whites with cream of tartar in a stand mixer until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.

5. Whisk egg yolks and vanilla into the cooled chocolate base. Gently fold in one-quarter of the egg whites to lighten, then fold in the rest until just combined.

6. Divide batter evenly among ramekins.

7. Bake for 15–20 minutes until puffed and a toothpick inserted in the center comes out with moist crumbs.

8. Dust with powdered sugar and serve immediately.

Servings and timing

• Yield: 8 servings

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: 45 minutes

Variations

• Add a touch of espresso powder to intensify the chocolate flavor.

• Serve with fresh berries for a refreshing contrast.

• Drizzle with a small amount of raspberry or caramel sauce.

• Swap vanilla for orange or almond extract for a flavor twist.

• Use dark cocoa powder for a deeper chocolate profile.

• Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.

Storage/Reheating

• Best served immediately after baking as soufflés deflate quickly.

• Batter can be prepared ahead, poured into ramekins, covered, and refrigerated for up to 1 day.

• If baking from chilled batter, extend baking time to 20–25 minutes.

• Reheating baked soufflés is not recommended, as they lose their airy texture.

FAQs

Can I make these soufflés ahead of time?

Yes, you can prepare the batter in ramekins, cover, refrigerate, and bake within 24 hours.

Why do soufflés deflate after baking?

It’s normal for soufflés to sink slightly as they cool, since the rise comes from steam and whipped egg whites. Serve immediately for the best presentation.

Can I use whole milk instead of low-fat?

Yes, whole milk can be used, though it will slightly increase the fat content.

What’s the best cocoa powder for this recipe?

Dutch-process cocoa gives a smoother, richer chocolate flavor, though natural cocoa can also be used.

How do I know when the soufflé is done?

It should be puffed above the ramekin, with a toothpick inserted coming out with moist crumbs (not raw batter).

Can I make these gluten-free?

Yes, swap the flour with a gluten-free all-purpose flour blend.

Do I have to coat the ramekins with sugar?

It’s optional, but sugar helps the soufflé rise evenly and prevents sticking.

Can I use an electric hand mixer instead of a stand mixer?

Yes, a hand mixer works well for beating egg whites to stiff peaks.

How do I prevent over-folding the egg whites?

Fold gently with a spatula until just combined—over-mixing will deflate the air needed for the soufflé’s rise.

What should I serve with chocolate soufflé?

A dusting of powdered sugar, fresh berries, or a light drizzle of sauce complements the dessert perfectly.

Conclusion

This low-fat chocolate soufflé is a lightened-up version of the French classic that doesn’t sacrifice flavor or elegance. With its airy texture, rich chocolate taste, and simple preparation, it’s the perfect dessert for entertaining or indulging without the extra guilt. Serve straight from the oven for a show-stopping finale to any meal.