Name: Gordon Ramsay Chocolate Soufflé – Light, Airy & Decadent
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 4 oz dark chocolate (70% cocoa), chopped; 2 tbsp unsalted butter (plus extra for greasing ramekins); 2 tbsp cocoa powder (for dusting ramekins); 2 large eggs, separated; 2 tbsp granulated sugar (plus extra for dusting); ¼ cup heavy cream; ½ tsp vanilla extract; 1 pinch salt; Powdered sugar; Fresh berries; Vanilla ice cream or whipped cream

Gordon Ramsay’s Chocolate Soufflé is a rich, airy, and deeply chocolatey dessert, featuring a crispy exterior with a soft, molten center. This classic French dessert is surprisingly simple to make and delivers a restaurant-quality experience at home.

What is Gordon Ramsay Chocolate Soufflé?

Gordon Ramsay’s Chocolate Soufflé is a light yet indulgent baked dessert made by folding whipped egg whites into a rich chocolate custard, creating a beautifully risen and fluffy texture. The key to a perfect soufflé is a well-prepared batter and precise baking.

Why You’ll Love Gordon Ramsay Chocolate Soufflé

Light and airy texture – Fluffy yet rich in flavor.
Deep chocolate taste – Uses high-quality dark chocolate for intensity.
A classic French dessert – Elegant and impressive.
Perfect rise – A foolproof method for a beautifully risen soufflé.
Minimal ingredients, maximum flavor – Requires just a few pantry staples.

Ingredients Needed for Gordon Ramsay Chocolate Soufflé

4 oz dark chocolate (70% cocoa), chopped
2 tbsp unsalted butter (plus extra for greasing ramekins)
2 tbsp cocoa powder (for dusting ramekins)
2 large eggs, separated
2 tbsp granulated sugar (plus extra for dusting)
¼ cup heavy cream
½ tsp vanilla extract
1 pinch salt

For Garnish (Optional):

Powdered sugar
Fresh berries
Vanilla ice cream or whipped cream

Step-by-Step Instructions to Make Gordon Ramsay Chocolate Soufflé

Prepare the Ramekins:

Preheat oven to 375°F (190°C).
Butter the ramekins thoroughly, then dust with cocoa powder and sugar, ensuring an even coating to help the soufflé rise.

Make the Chocolate Base:

Melt chocolate and butter – In a heatproof bowl over a simmering pot of water (double boiler method), melt chocolate and butter until smooth. Remove from heat.
Stir in heavy cream, vanilla, and salt – Mix until fully combined.
Whisk in egg yolks – One at a time, ensuring a smooth consistency.

Whip the Egg Whites:

Beat egg whites – Using an electric mixer, whisk the egg whites until soft peaks form.
Gradually add sugar – Continue beating until stiff, glossy peaks form.

Fold and Bake:

Gently fold egg whites into chocolate mixture – Use a spatula to fold gently to maintain the airy texture.
Fill the ramekins – Spoon the batter into prepared ramekins, leveling the tops.
Bake for 12-15 minutes – Until the soufflés are risen with a slightly wobbly center.

Serve Immediately:

Dust with powdered sugar – Serve immediately with fresh berries or ice cream.

Best Sides to Serve with Gordon Ramsay Chocolate Soufflé

Vanilla ice cream – The warm soufflé pairs beautifully with cold ice cream.
Fresh raspberries or strawberries – Adds a tart contrast.
Whipped cream – Lightens the richness.
Espresso or coffee – Enhances the chocolate flavor.
Dark chocolate shavings – For extra decadence.

Pro Tips for the Best Gordon Ramsay Chocolate Soufflé

Use high-quality chocolate – Ensures deep, rich flavor.
Grease ramekins properly – Helps soufflés rise evenly.
Whip egg whites to stiff peaks – Provides structure for the soufflé.
Fold gently – Overmixing deflates the batter.
Serve immediately – Soufflés begin to collapse once removed from the oven.

Creative Variations of Gordon Ramsay Chocolate Soufflé

Make it boozy – Add a splash of rum or Grand Marnier to the batter.
Try a white chocolate version – Substitute dark chocolate with white chocolate.
Add a molten center – Place a piece of chocolate truffle in the center before baking.
Make it spicy – Add a pinch of cayenne pepper or chili powder for heat.
Infuse with coffee – Stir in 1 tsp of espresso powder for depth.

Storage and Reheating Tips for Gordon Ramsay Chocolate Soufflé

Prepare in advance – Soufflé batter can be made ahead and refrigerated for up to 4 hours before baking.
Do not store baked soufflés – Best enjoyed fresh.
Reheat unbaked soufflé batter – Bake directly from the fridge but add an extra minute to the baking time.

FAQs

Why did my chocolate soufflé collapse?

Soufflés naturally deflate after coming out of the oven. To minimize collapse, do not overfold the batter, bake at the correct temperature, and serve immediately for the best texture.

How do you know when a soufflé is done?

A soufflé is ready when it rises, slightly firm on top, and jiggles slightly in the center when shaken. Overbaking can make it dry, while underbaking can cause it to collapse too quickly.

Can I make soufflé batter ahead of time?

Yes, you can prepare the soufflé batter up to 4 hours in advance and refrigerate it. When ready to bake, let it sit at room temperature for 10 minutes before baking.

What type of chocolate is best for chocolate soufflé?

Use high-quality dark chocolate (70% cocoa or higher) for the best deep, rich flavor. Avoid chocolate chips as they contain stabilizers that can affect texture.

Final Thoughts

Gordon Ramsay’s Chocolate Soufflé is a light, airy, and intensely chocolatey dessert, perfect for date nights, dinner parties, or indulgent treats. With a crisp exterior and a soft, molten center, this recipe is a must-try for chocolate lovers. Try it today and master the art of the perfect soufflé!