I present a lightened-up Chocolate Soufflé that delivers lofty peaks, rich chocolate flavor, and a tender interior—all with reduced fat. It’s an elegant dessert that feels special yet keeps things surprisingly simple.

Why You’ll Love This Recipe

I love how this soufflé gives the classic richness in a lighter format. By using low-fat milk, cocoa powder, and just enough egg yolks, I get tall, airy soufflés without feeling weighed down. They feel fancy but are easy to pull together—perfect for a celebratory finish or cozy indulgence.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg whites (room temperature)
Granulated sugar (divided)
Low-fat milk (1% or 2%)
Unsweetened cocoa powder
Cornstarch
Egg yolks
Vanilla extract
Pinch of salt
Optional: powdered sugar or cacao nibs for garnish

directions

I preheat the oven to 375 °F (190 °C) and butter (or spray) four 6‑oz ramekins, then dust them lightly with sugar.
In a small saucepan, I whisk low-fat milk with cocoa powder and cornstarch until smooth, then gently heat over medium, stirring constantly until it thickens.
I remove the saucepan from heat, whisk in egg yolks and vanilla, then set aside to cool slightly.
Meanwhile, I beat egg whites with a pinch of salt until soft peaks form, then gradually add half of the sugar and continue beating to stiff, glossy peaks.
I gently fold a spoonful of egg whites into the chocolate base to lighten it, then carefully fold in the remaining whites until no streaks remain—being gentle to preserve volume.
I spoon the mixture into the prepared ramekins, smoothing the tops and wiping any overflow on the rims to help them rise evenly.
I place ramekins on a baking sheet and bake at 375 °F for 12–14 minutes, or until the soufflés have risen beautifully and the tops are set but still slightly wobbly inside.
I remove from the oven and garnish immediately with a dusting of powdered sugar or cacao nibs before serving—they’re best enjoyed right away.

Servings and timing

Servings: Serves 4 individual soufflés
Timing:
- Prep: 10 minutes
- Cook: 12–14 minutes
- Total: about 25 minutes

Variations

I stir in a teaspoon of instant espresso powder into the chocolate base for a deeper mocha flavor.
I fold in a tablespoon of low-fat Greek yogurt at the end for extra tang and creaminess.
I top with fresh berries—like raspberries or strawberries—for color and brightness.
I sprinkle a little cinnamon or chili powder on top for a subtle spice twist.

storage/reheating

Soft soufflés should be enjoyed fresh—leftover batter can be stored in the fridge for up to 24 hours and baked later.
Once baked, they collapse quickly. I don’t recommend reheating. If I have batter alone, I reheat gently in a 300 °F oven for 5–6 minutes.
I enjoy them fresh rather than storing the baked cases.

FAQs

Can I use skim milk instead of low-fat milk?

Yes—I’ve used skim milk successfully, though the finished texture may be slightly less creamy.

What if my soufflés don’t rise?

I ensure my ramekins are well‑buttered and sugared, my egg whites are at room temperature, and I don’t over‑fold the batter. I also work quickly once the whites are beaten.

Can I make these gluten-free?

Yes—this recipe contains no flour, so it’s naturally gluten-free. Just double-check your cornstarch is certified gluten-free.

How do I prevent a soggy center?

I look for a slightly wobbly center at bake time—that gives me a moist interior without an undercooked feel, and residual heat will finish it once out of the oven.

Can I prepare batter ahead of time?

Absolutely—I can make the chocolate base ahead, cool it, then fold in beaten whites and bake just before serving.

Conclusion

I find this low-fat Chocolate Soufflé to be a delightful balance of elegance and lightness. It gives me all the drama of a classic soufflé with less guilt and little effort. Perfect for a special night in or impressing guests—without spending hours or loading up on fat.