Easy Chocolate Soufflé with Coconut Whipped Cream

Chocolate soufflé in green soufflé dish on rattan coaster and green placemat

I threw this recipe together in desperation one night when I needed a quick, but impressive dessert for dinner guests. The soufflé requires only three ingredients, as does the whipped cream.  You can make both the souffle and the whipped cream at the same time if you have two bowls for your electric mixer. Put both bowls and the beater in the fridge an hour or so before you plan to start preparing the soufflé. Egg whites and coconut cream get fluffier when they are beaten in cold bowls. I only have one bowl, so I make the whipped cream earlier in the day or the day before I plan to serve this dessert.

The soufflé is made with only chocolate and eggs, plus a little cream of tartar if you’d like, so it’s light and only slightly sweet. It pairs nicely with the coconut whipped cream, which is much sweeter.

I make this dish in a 6″ round soufflé dish (inside measurement), but you can use any straight-sided dish. It will puff up over the top, so you can tape a sleeve of parchment paper around the edge of the dish if you want to keep the sides of the soufflé straight, but I don’t bother. Don’t overcook the soufflé or it will be dry. It should be warm and slightly wet in the center when you cut it open.

This recipe makes four servings, but you can make it larger or smaller by adding or subtracting one egg and one ounce of chocolate per person. Adjust the size of your baking dish accordingly.

Easy Chocolate Soufflé with Coconut Whipped Cream

By Springhouse Turtle Serves: 4
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes

This quick, light and delicious chocolate soufflé is a low-sugar dessert, but don't tell anyone and they'll never guess. It contains only eggs and semi-sweet chocolate. Use the best quality chocolate and eggs you can find.


  • 4 eggs, separated
  • 4 ounces excellent quality semi-sweet chocolate (bars or chips)
  • 1/2 t cream of tartar (optional)



Preheat oven to 375 degrees F


Grease a 6" souffle dish with non-dairy butter or shortening. Set aside.


Melt the chocolate in a double boiler over medium heat, stirring gently with a wire whisk.


When the chocolate has melted, turn off the heat, and whisk in the egg yolks.


While the chocolate is melting, put the egg whites and cream of tartar (if using) into the chilled bowl of an electric mixer.


Beat the egg whites on high speed until light and fluffy, about 6-8 minutes.


Very gently, fold the chocolate mixture into the egg whites.


Turn the soufflé into the prepared dish.


Bake in preheated oven for 30 minutes. Do not open the oven while cooking.


Remove from oven and serve immediately with coconut whipped cream.

Springhouse Turtle Eats


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