Chocolate Soufflés with Whiskey

These chocolate soufflés are sure to impress. Grab a spoon and enjoy!

15 min
Prep Time
15 min
Cook Time



  • 2 sticks Crystal unsalted butter, plus more for the ramekins
  • 1 tablespoon plus 1 teaspoon flour, plus more for dusting
  • ½ pound bittersweet chocolate, chopped
  • ½ cup sugar
  • 4 large whole eggs
  • 4 large egg yolks
  • Powdered sugar, for dusting


  • 1 half pint Crystal heavy whipping cream
  • 1 tablespoon sugar
  • 2 tablespoons whiskey

Products used

  • Heavy Whipping Cream

  • Unsalted Butter


  • Step 1

    Preheat the oven to 350 °F. Butter six 4-ounce ramekins and dust with flour.
  • Step 2

    Combine butter and chocolate in a glass dish, microwave for 1-1½  minutes, until melted, stir to combine. Whisk in the sugar, whole eggs and egg yolks. Fold in the flour.

  • Step 3

    Scrape the batter into the ramekins and bake for 12-15 minutes, or until the cakes are set. While cakes are cooking whip the cream until soft peaks form. Add sugar and whiskey, continue to whip until combined.

  • Step 4

    Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes powdered sugar and serve with whiskey cream.