Dark Chocolate Soufflé Recipe

Senior Andrew Enriquez is renowned around Edina High School for his talent as a chef, and he has shared a recipe guaranteed to keep you feeling warm through the holidays. Check it out:

Andrew Enriquez’s Dark Chocolate Soufflé


  • 188 grams of milk
  • 34 grams of flour
  • 34 grams of butter
  • 98 grams of sugar
  • 3 egg yolks
  • 5 egg whites
  • 135 grams of dark chocolate
  • Teaspoon of salt
Andrew Enriquez (pictured) is a senior at Edina High School.


1. Preheat oven to 375°F.

2. Butter each ramekin (or mug) thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.)

3. Combine flour, sugar, and salt. Use your hands, and combine until smooth.

4. In a small pot combine 188 grams of milk and 75 grams of sugar, and bring to boil on medium heat.

5. Add the flour and butter mixture to the hot milk until dissolved, cook for 4 minutes on low heat until mixture has a thick gummy texture.

6. Add chocolate, and stir until melted and well-incorporated.

7. Add egg yolk to chocolate base, and whisk until well-incorporated.

8. Using a whisk, whip egg whites into a light foam.

9. Add sugar (23 grams), and continue to whisk until stiff, glossy peaks form.

10. Gently fold the egg white mixture into the chocolate base.

11. Fill ramekins (or mugs).

12. Bake for 17 minutes.

13. Serve à la mode, and enjoy.