Chocolate Souffle with Ice Cream

By: Sheila Reynolds

This Chocolate Soufflé with Ice Cream Recipe is the sure way to win over your true love, or maybe a way to get over a lost love. Yeah, it's that good! There is definately an art to making the perfect Soufflé and it's a skill worth learning. Trust me, your tastebuds will thank you for it.


2 sticks butter
1 ½ cups sugar
12 egg, separated
½ tsp. cream of tartar
4 cups semi-sweet chocolate, chopped

1 lb. semi-sweet chocolate, chopped
1 cup heavy cream
1 tsp. vanilla extract

Quality vanilla ice cream


1. Preheat the oven to 375. Line individual ramekins with parchment paper, butter the paper, and place on a sheet pan. Beat the egg whites on low speed, slowly adding the sugar and cream of tartar, until peaks form.
2. Melt the chocolate in the butter and then whisk in the egg yolks one at a time. Fold in the egg white mixture carefully. Do not over mix.
3. Divide the batter between the ramekins and bake for 15 minutes. Let cool for five minutes before removing to a serving platter.
4. Heat the heavy cream over medium low heat and slowly whisk in the chocolate, melting it. Garnish the soufflé with vanilla ice cream and drizzle the sauce on the plate.

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