Making a light and airy dessert at home might seem tricky, but this eggless chocolate souffle is actually very simple to prepare.
Traditional souffles usually depend on whipped egg whites to rise, which means people with egg allergies often have to skip them.
I created this egg free version using aquafaba, which whips up into a glossy foam and gives the dessert that classic, fluffy lift.
The rich melted chocolate creates a soft, warm center that tastes amazing right out of the oven.
If you are looking for a special chocolate treat without any eggs, this recipe is a wonderful option to try tonight.
Why You’ll Love It
Rich Chocolate Flavor – Bittersweet chocolate creates a deep, balanced flavor that tastes luxurious without becoming overly sweet.
Light, Airy Texture – Whipped aquafaba gives each souffle a delicate, cloudlike texture with a soft, creamy center.
Beautiful Rise – The carefully folded aquafaba helps these souffles rise tall and look impressive when served.
Sugared Edges – Sugar-coated ramekins create lightly crisp edges that complement the smooth chocolate interior.
Ingredient List
For The Ramekins
- 1 tbsp Unsalted Butter, Softened
- 2 tbsp Granulated Sugar
For The Souffles
- 4 oz Bittersweet Chocolate, Chopped
- 2 tbsp Unsalted Butter
- 1/4 cup Whole Milk
- 1 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1/8 tsp Fine Salt
- 1/2 cup Aquafaba
- 1/4 tsp Cream Of Tartar
- 3 tbsp Granulated Sugar
Directions
Step 1
Heat the oven to 375°F. Coat four 6-ounce ramekins with the softened butter, then add the 2 tablespoons sugar and rotate the ramekins until the bottoms and sides are evenly coated.
Step 2
Melt the bittersweet chocolate and 2 tablespoons butter together until smooth. Whisk the whole milk and cornstarch together, add them to the chocolate, and cook over low heat for 1 to 2 minutes until slightly thickened. Stir in the vanilla extract and fine salt, then cool for 5 minutes.
Step 3
Beat the aquafaba and cream of tartar until soft peaks form. Gradually beat in the 3 tablespoons granulated sugar until the foam is glossy and holds firm peaks.
Step 4
Fold one quarter of the aquafaba foam into the chocolate base to lighten it. Gently fold in the remaining foam in two additions, stopping as soon as no large white streaks remain.
Step 5
Divide the batter among the prepared ramekins, filling each about three quarters full. Run a clean fingertip around the inside edge of each ramekin to help the souffles rise evenly.
Step 6
Bake for 13 to 16 minutes until the souffles are tall, set around the edges, and still slightly soft in the center. Serve immediately for the lightest texture.
Tips
Coat the Ramekins Evenly
Spread the softened butter all over the bottoms and sides of the ramekins, reaching right up to the rim. Add the sugar and rotate each ramekin until there is an even layer with no bare patches.
The sugar coating helps the batter climb the sides as it bakes. Set the ramekins on a baking sheet before filling them so they are easier to move without disturbing the batter.
Cool the Chocolate Base Slightly
After cooking the chocolate, milk, and cornstarch mixture, let it cool for about 5 minutes. It should still be fluid, but it should not feel hot when you touch the outside of the bowl.
If the base is too warm, it can reduce the volume of the aquafaba when you fold it in. Stir the base once before adding the foam so the texture is smooth and even.
Whip the Aquafaba to Firm Peaks
Use a clean, completely dry bowl and beat the aquafaba with the cream of tartar until it forms soft peaks. Add the sugar slowly while beating, then continue until the foam is glossy and holds firm peaks.
The foam should keep its shape when the beaters are lifted, but it should still look smooth. Stop beating once it reaches that stage, since overbeaten aquafaba can be harder to fold smoothly.
Try These Next
Questions You Might Have
How do I know when the aquafaba is whipped enough?
First, the aquafaba should form soft peaks, then the sugar should be added gradually until the mixture looks glossy and holds firm peaks. When you lift the whisk, the peak should stand up with only a slight bend at the tip.
Whip the aquafaba in a clean, dry bowl, since even a small amount of grease can make it harder to build a stable foam.
Eggless Chocolate Souffle
Ingredients
Equipment
Method
- Heat the oven to 375°F. Coat four 6-ounce ramekins with the softened butter, then add the 2 tablespoons sugar and rotate the ramekins until the bottoms and sides are evenly coated.
- Melt the bittersweet chocolate and 2 tablespoons butter together until smooth. Whisk the whole milk and cornstarch together, add them to the chocolate, and cook over low heat for 1 to 2 minutes until slightly thickened. Stir in the vanilla extract and fine salt, then cool for 5 minutes.
- Beat the aquafaba and cream of tartar until soft peaks form. Gradually beat in the 3 tablespoons granulated sugar until the foam is glossy and holds firm peaks.
- Fold one quarter of the aquafaba foam into the chocolate base to lighten it. Gently fold in the remaining foam in two additions, stopping as soon as no large white streaks remain.
- Divide the batter among the prepared ramekins, filling each about three quarters full. Run a clean fingertip around the inside edge of each ramekin to help the souffles rise evenly.
- Bake for 13 to 16 minutes until the souffles are tall, set around the edges, and still slightly soft in the center. Serve immediately for the lightest texture.