Super Delicious Chocolate Soufflé

Light as air, rich as sin — the ultimate chocolate indulgence

327 2 minutes read

What makes chocolate soufflé so iconic is its perfect balance of intense chocolate flavor with a light, cloud-like texture. The airy lift comes from whipped egg whites, while the richness is all thanks to quality chocolate and a silky base.

Lightly butter the inside of your mug, making sure to coat the bottom and sides evenly. Add a spoonful of sugar and rotate the mug to coat all the buttered surfaces (tap out excess). Chill the mug in the fridge while you make the batter (this step is optional but gives a slightly better rise).

Add chopped chocolate and butter to a microwave-safe bowl or directly to the mug. Microwave in 15-second intervals, stirring each time, until smooth and fully melted. This should take 30–45 seconds total, depending on your microwave.

Add to the warm chocolate mixture, whisk in egg yolk, sugar, vanilla extract, salt, flour, and (Optional) espresso powder. Whisk until smooth, shiny, and thick. Set aside while you whip the egg white. In a separate small bowl, add the egg white.

Whisk vigorously (by hand or with an electric mixer) until you get soft peaks—the foam should be thick, glossy, and hold its shape when you lift the whisk. This takes 1–2 minutes with a hand whisk and 20–30 seconds with an electric mixer. Add 1/3 of the whipped egg white to the chocolate base.

Use a rubber spatula or spoon to gently fold it in (don’t stir—you’ll lose the air). Once incorporated, fold in the remaining egg white in two more additions. Pour the batter into your prepared mug, filling it about 3/4 full (it will puff up).

Place the mug on a small plate (in case of overflow) and microwave on high power: 60–70 seconds for a slightly gooey center and 75–80 seconds for a fully cooked, fluffy center. It should be puffed, slightly cracked on top, and just firm when lightly touched.

Optional Finishing Touches;

Dust with powdered sugar
Add a dollop of whipped cream or a scoop of vanilla ice cream
Drizzle with chocolate sauce or salted caramel
Top with fresh berries, mint, or even crushed nuts

Make-Ahead & Storage;

Prep ahead: Mix the chocolate base and store in the fridge (covered) for up to 12 hours. Whip the egg white and fold just before microwaving.
Leftovers? Rare, but reheat for 10–15 seconds. It won’t soufflé again, but still tastes rich and gooey.

Serving Ideas;

Casual: Eat straight from the mug with a spoon and zero guilt.
Fancy: Serve with a small plate, dusted with cocoa or powdered sugar, and a spoon tucked in a cloth napkin.
Romantic: Split one with someone you like. Or don’t. We don’t judge.

This detailed chocolate soufflé in a mug recipe gives you everything you love about a classic soufflé—rich, airy, indulgent—without the need for fancy tools or a pastry school degree.