Name: Chocolate Soufflé {low-fat} Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 5 teaspoons granulated sugar, optional; 1 cup powdered sugar; 1/2 cup unsweetened dutch-process cocoa powder (such as Valrhona); 2 tablespoons flour; 1/2 cup low-fat milk; 1/2 cup water; 4 egg whites; Pinch cream of tartar; 3 tablespoons plus 1 teaspoon granulated sugar; 2 egg yolks; 1/2 teaspoon vanilla extract; 2–3 tablespoons powdered sugar, for serving

Jump to Recipe

If you’ve ever craved an indulgent, melt-in-your-mouth dessert but wanted to keep things a bit lighter, you’re about to fall in love with this Chocolate Soufflé {low-fat}. Imagine a cloud of bittersweet chocolate, delicately puffed and just waiting to collapse into a blissful spoonful—a show-stopper that’s surprisingly simple, with a texture so tender you’ll swear it’s pure magic. This low-fat twist keeps all the decadence and drama of classic soufflé while making you feel a little less guilty about savoring every single bite.

Chocolate Soufflé {low-fat} Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chocolate Soufflé {low-fat} comes from a handful of humble ingredients that work together to create something truly spectacular. Each one has a purpose, giving the soufflé its signature lift, rich chocolate taste, and luscious texture.

Cooking spray: A quick spritz makes sure your gorgeous soufflés release easily—and keeps cleanup a breeze.
5 teaspoons granulated sugar, optional: Dusting the ramekins with sugar creates a light, crisp crust and helps the soufflés climb high.
1 cup powdered sugar: This adds a soft sweetness and dissolves beautifully into the chocolate mixture.
1/2 cup unsweetened dutch-process cocoa powder: Absolutely essential for deep, true chocolate flavor (go for high-quality like Valrhona if you can!).
2 tablespoons flour: Just enough to give the soufflés the structure and stability to rise without feeling heavy.
1/2 cup low-fat milk: Keeps the mixture creamy and light—perfect for this better-for-you version.
1/2 cup water: Helps create the right consistency and keeps the soufflé from being too rich.
4 egg whites: These are the source of all that incredible lift and airy texture!
Pinch cream of tartar: Just a touch helps the egg whites whip up beautifully stiff and stable.
3 tablespoons plus 1 teaspoon granulated sugar: Sweetens the egg whites and supports their volume.
2 egg yolks: Adds richness and silkiness without making the soufflé heavy.
1/2 teaspoon vanilla extract: Rounds out the chocolate flavor with subtle warmth and complexity.
2–3 tablespoons powdered sugar, for serving: The classic snow-white dusting that makes every soufflé feel even more special.

How to Make Chocolate Soufflé {low-fat}

Step 1: Prep Ramekins

Begin by setting the stage for soufflé success! Generously spray eight 5-ounce ramekins with cooking spray, making sure to coat every nook and cranny. If you like a light sugar crust (and who doesn’t?), sprinkle some granulated sugar into the first ramekin, roll it around to coat the sides, tap out any extra into the next, and continue until all are perfectly dusted. This not only adds a delicate crunch but helps the soufflés rise beautifully.

Step 2: Preheat the Oven

Get your oven ready to work its magic. Set it to 350°F so it’s nice and hot when your soufflés are ready to bake. A thoroughly preheated oven is key for that sky-high soufflé lift!

Step 3: Make the Chocolate Base

In a small saucepan, whisk together powdered sugar, dutch-process cocoa powder, and flour. Gently stream in the milk and water, whisking until smooth—no lumps allowed! Cook the mixture over medium-low heat, whisking constantly (trust me, it’s worth it), until it thickens, about 10 to 15 minutes. Once thick and silky, transfer your chocolate base to a bowl to cool slightly—patience now pays off in soufflé later.

Step 4: Whip the Egg Whites

Time for a little kitchen magic! In the bowl of a stand mixer—with the whisk attachment ready to go—beat the egg whites with a pinch of cream of tartar. Start at medium-high and watch as soft peaks form. Gradually add the granulated sugar and keep beating until you get glossy, stiff peaks. This step gives our Chocolate Soufflé {low-fat} its light-as-air texture.

Step 5: Fold & Combine

Once your chocolate mixture has cooled slightly, gently whisk in the egg yolks and vanilla extract to create a smooth, rich base. Now comes the delicate part: fold about a quarter of the whipped egg whites into the cocoa mixture to lighten it up. Then, gently fold in the rest, keeping as much volume as possible. Divide the batter evenly among the ramekins—don’t worry if they seem full, they’re supposed to rise!

Step 6: Bake to Perfection

Place the ramekins on a baking sheet and slide them into your preheated oven. Bake for 15 to 20 minutes, watching as they puff up and become irresistibly fragrant. You’ll know they’re done when they’ve risen high above the rim and a toothpick stuck in the center comes out with just a few moist crumbs. The wait is short, but oh so rewarding.

Step 7: Serve Immediately

Soufflés wait for no one! Dust each with a snowy shower of powdered sugar and serve straight from the oven while they’re gloriously puffed and warm. Every spoonful melts in your mouth, and the chocolate flavor is out of this world.

How to Serve Chocolate Soufflé {low-fat}

Garnishes

A classic dusting of powdered sugar is all you need to set off the gorgeous rise and rich flavor of your Chocolate Soufflé {low-fat}, but a few delicate chocolate shavings or even a few fresh berries can make each ramekin extra elegant and inviting. Finish with a sprig of mint for an easy, pretty touch.

Side Dishes

Pair your Chocolate Soufflé {low-fat} with something light and refreshing, like a scoop of raspberry or passion fruit sorbet, so each mouthful feels balanced and bright. If you’re serving guests, a dollop of lightly sweetened whipped topping or a spoonful of tangy Greek yogurt takes things up a notch without adding loads of calories.

Creative Ways to Present

Want to wow your dinner party crowd? Serve each soufflé right in its ramekin on a small dessert plate, garnished with a tiny drizzle of berry sauce artfully swirled. Or, go for individual tasting spoons if you’re hosting a larger gathering—mini Chocolate Soufflé {low-fat} portions are as adorable as they are delectable.

Make Ahead and Storage

Storing Leftovers

If you have any soufflés left (it’s rare, but possible!), let them cool to room temperature, then cover each ramekin with plastic wrap. Store in the refrigerator for up to two days—they’ll deflate but still taste chocolatey and delicious.

Freezing

For even longer storage, wrap tightly cooled Chocolate Soufflé {low-fat} ramekins in both plastic wrap and foil, and freeze for up to one month. When frozen, the texture will be a little different—denser but still packed with chocolate delight.

Reheating

To reheat, warm the soufflés in a 300°F oven for about 8 to 10 minutes, just until heated through. They won’t rise again like they did fresh, but they’ll regain some lovely warmth and softness that feels totally comforting.

FAQs

Can I prepare Chocolate Soufflé {low-fat} ahead of time?

Absolutely! You can assemble the soufflé mixture, cover the filled ramekins in the fridge, and bake them right before serving. Just add a minute or two to the baking time if baking straight from the fridge.

What makes this Chocolate Soufflé {low-fat} recipe lighter?

This version uses low-fat milk and fewer egg yolks than traditional recipes, relying mostly on whipped egg whites for structure and lift, so you get all of the soufflé experience with less fat.

Can I use regular cocoa powder instead of dutch-process?

You can swap it if needed, but dutch-process cocoa gives a deeper, smoother chocolate flavor. The result will still be lovely, just a little tangier and lighter in color.

How do I know when my soufflé is done?

Your Chocolate Soufflé {low-fat} is ready when it’s puffed up above the ramekin and a toothpick inserted in the center comes out with just a few moist crumbs. If it’s totally clean, you may have overbaked it.

What should I do if my soufflé deflates?

It’s perfectly natural for soufflés to sink a little as they cool. Just serve them immediately for the most dramatic flair, but if they do deflate, rest assured—the flavor and texture are still absolutely delicious!

Final Thoughts

If you’re looking for a sublime dessert that tastes indulgent but feels a bit lighter, Chocolate Soufflé {low-fat} is truly a treat you can share with anyone, anytime. Give it a try, and watch as even the most skeptical eaters fall in love with each beautiful, chocolatey bite!

Chocolate Soufflé {low-fat} Recipe

★★★★★

5 from 7 reviews

Author: anna
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Low Fat

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Description

Indulge in the light and airy decadence of this Chocolate Soufflé, a delightful low-fat dessert that will impress your guests with both its appearance and flavor.

Instructions

For the ramekins: Spray 8 (5-ounce) ramekins with cooking spray. Optionally coat with granulated sugar. Set aside.
For the soufflés:
In a saucepan, combine powdered sugar, cocoa powder, and flour. Add milk and water, whisk until smooth. Cook over medium-low heat until thickened. Transfer to a bowl to cool.
In a mixer, beat egg whites with cream of tartar until soft peaks form. Add granulated sugar and beat until stiff peaks form. Set aside.
Whisk egg yolks and vanilla into the cocoa mixture. Fold in a quarter of egg whites, then fold in the rest. Divide into ramekins.
Bake at 350°F for 15-20 minutes until puffed. Serve sprinkled with powdered sugar.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French