Chocolate Raspberry Chambord Souffle Recipe


  • 1 tablespoon butter
  • Sugar to coat 6 small or 3 large ramekins
  • 3 ounces good quality dark chocolate chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 3/4 cup half & half or use half heavy cream, half milk
  • 4 eggs room temperature
  • 2 tablespoons raspberry jam or preserves
  • 2 tablespoons raspberry liqueur like Chambord
  • ¼ teaspoon cream of tartar


  1. Heat oven to 400 F (Skip this step if you will be refrigerating the soufflés to bake later.) You will actually be baking the soufflés at 375 F, but by preheating a little hotter you will compensate for the heat lost when you put the ramekins in the oven.
  2. Generously coat the insides of the ramekins with butter. Roll sugar around the inside of each ramekin to coat thoroughly.
  3. Place chopped chocolate in a medium bowl and set aside.
  4. In a small saucepan, combine flour, cornstarch, sugar, and salt. Turn heat to medium and gradually whisk in the half & half. Continue to whisk until mixture is steamy and has begun to thicken.
  5. Remove from heat and pour over chocolate without stirring. Let the mixture sit for 1 minute, and then stir gently until smooth. Allow to cool completely.
  6. Separate egg yolks and whites.
  7. Add egg yolks, raspberry jam, and liqueur to the chocolate mixture and stir well.
  8. In a medium bowl (for best results, make sure bowl and beaters are squeaky clean) beat the egg whites on medium speed until foamy.
  9. Sprinkle the cream of tartar over the whites and beat on high speed just until stiff peaks begin to form. Don’t over beat – egg whites should be shiny.
  10. Gently fold half of the egg whites into the chocolate mixture. Add the remaining egg whites and fold carefully. To avoid cracks in the soufflé, don’t fold until completely mixed; leave a few streaks in the mixture.
  11. Place ramekins on a baking sheet and fill to within 1/4-inch from the top. Add a few sprinkles if desired.
  12. If you will be baking them later, cover the ramekins and place the pan in the refrigerator. Bring it out at least 20 minutes before baking to let the soufflés come to room temperature.
  13. If you will be baking these right away, place pan on bottom rack of the oven. Close oven door and turn heat down to 375 F. Bake approximately 18 minutes for small ramekins, 20 minutes for large ones. If you prefer a dry soufflé, check by putting a toothpick in the middle of one soufflé. It is done if the toothpick comes out clean. Note: one reason soufflés don’t reach their potential height is because of under baking. When in doubt, give it another minute or two.
  14. Serve soufflés immediately.