How To Make Chocolate Soufflé With Ludo Lefebvre


With the “Desserts” Best Of episode coming up (just in time for the holidays), what better way to celebrate with Ludo Lefebvre’s simple, classic chocolate soufflé. Complete with a generous topping of chocolate sauce and a double-coating of powdered sugar, Ludo’s recipe is the perfect, easy fix your sweet tooth. Watch the Breville techniques video below, get in the kitchen, and cozy up with a soufflé for the holidays.



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For the Bittersweet Chocolate Sauce

1/4 cup whipping cream

2 ounces bittersweet chocolate, chopped


For the Whipped Cream

½ cup heavy whipping cream

2 teaspoons granulated sugar

For the Souffle

2 tablespoons unsalted butter, melted

¼ cup plus ½ cup granulated sugar

8 ounces bittersweet chocolate, chopped

12 large egg whites

powdered sugar for serving



1. For the bittersweet chocolate sauce, stir the cream and chocolate in a heavy small saucepan

over medium-low heat until melted and smooth, about one minute. Set aside.

2. For the whipped cream, whisk the cream and sugar in a large bowl until soft peaks form.

Cover and refrigerate.

3. Preheat the oven to 350 degrees F.

4. Using a pastry brush, coat the interiors of four 9-ounce soufflé dishes with the melted

butter; then coat with about ¼ cup of the sugar, tapping out the excess. Place the dishes on

a heavy baking sheet. Refrigerate until chilled.

5. Place the chocolate in a large wide bowl over a saucepan of simmering water to melt. Stir

until melted and smooth. Remove from heat. Hold the melted chocolate over the hot water

to keep it warm.

6. Using an electric mixer with the whisk attachment, whisk the egg whites on medium-low

speed until foamy and then raise to medium-high until firm peaks form. Add the remaining ½

cup sugar and whisk until blended. Remove the whites from the machine. Gradually pour in

half of the hot melted chocolate, and whisk to just combine. Add remaining chocolate and

using a flat rubber spatula, fold until blended (the mixture will resemble chocolate mousse).

Be sure to fold in any remaining chocolate from the bottom of the bowl.

7. Divide the soufflé batter equally among the prepared soufflé dishes, mounding slightly. Bake

8-10 minutes until risen and standing tall in the ramekins (at least 1 inch above the edge of

the dish). Remove from oven, top with powdered sugar and serve immediately with whipped

cream, chocolate sauce alongside.


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