Dairy Free Chocolate Soufflé

Total time34 min

Prep time20 min

Cook time14 min

Deeply bittersweet dark chocolate is melted down and built into a silky, glossy base, brightened with vanilla and a touch of salt before egg yolks bring it all together. The real magic happens with the meringue: egg whites whipped with cream of tartar into firm, glossy peaks, then folded in with a light hand so the batter stays airy. Baked until it climbs dramatically above the rim with a matte, just-set top and a soft wobble at the center, this soufflé is pure drama in ramekin form. Dust with powdered sugar and rush it to the table — that first spoonful into the cracked top is the whole point. It's a lovely way to end a meal on a dairy free menu without sacrificing any of the richness or theater a classic soufflé promises.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the ramekins

1 tbsp unsalted butter, softened (for ramekins)
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp granulated sugar (for ramekins)

For the chocolate base

4 oz (115g) dark chocolate (70% cacao), finely chopped
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp all-purpose flour
3 large egg yolks
¼ cup granulated sugar
1 tsp pure vanilla extract
¼ tsp fine salt

For the meringue

4 large egg whites, at room temperature
¼ tsp cream of tartar
3 tbsp granulated sugar

For serving

powdered sugar, for dusting (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 375°F (190°C). Using the softened butter, coat the inside of four 6-oz ramekins in upward strokes from the base to the rim. Add 2 tbsp granulated sugar to one ramekin, tilt and rotate to coat the bottom and sides evenly, then tip the excess into the next ramekin and repeat until all four are coated. Place the prepared ramekins on a baking sheet and refrigerate until needed.
2
In a medium saucepan over low heat, combine the chopped dark chocolate and 2 tbsp butter, stirring frequently until both are fully melted and the mixture is smooth, about 3 minutes. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!