4-Ingredient Nutella Molten Souffle, Ready in 25 Minutes Tips, FAQ & printable recipe

Tips for success

For the best rise, make sure your egg whites are at room temperature before beating. Cold whites take longer to whip and may not reach full volume.

Also, ensure your bowl and beaters are completely clean and dry; any trace of fat or yolk will prevent the whites from stiffening. When folding, use a large rubber spatula and cut down through the center, then sweep up the side, rotating the bowl as you go.

Serve the souffles immediately after baking, as they begin to deflate within a minute or two. Have the cream poured and ready before the souffles come out of the oven.

If you want to prepare ahead, you can assemble the ramekins up to an hour before baking and keep them in the refrigerator, but you may need to add a minute or two to the baking time. The sugar crust is delicate, so handle the ramekins gently.

Variations

• Mocha Souffle: Add 1 teaspoon of instant espresso powder to the Nutella before warming. The coffee enhances the chocolate flavor and adds a subtle bitterness that balances the sweetness.
• Orange Chocolate Souffle: Stir in 1 teaspoon of orange zest along with the egg yolks. The citrus brightens the chocolate and adds a fresh aroma. Serve with a dollop of orange-scented whipped cream.
• Spiced Souffle: Mix 1/4 teaspoon of ground cinnamon and a pinch of cayenne into the Nutella. The warmth of the spices complements the hazelnut and chocolate, giving a subtle kick.
• Peppermint Souffle: Add 1/2 teaspoon of peppermint extract to the Nutella mixture. Serve with crushed peppermint candies sprinkled on top. This makes a festive holiday dessert.

Storage and make-ahead

Fridge

Store leftover souffles in an airtight container in the refrigerator for up to 2 days. They will collapse but can be enjoyed as a chocolate pudding.

Freezer

Souffles are not suitable for freezing; the texture will be compromised.

Reheat

To reheat leftover souffles, microwave on medium power for 20-30 seconds or warm in a 350°F oven for 5 minutes.

Souffles are best enjoyed fresh from the oven. If you have leftovers, they will collapse and become dense, but you can still eat them as a rich chocolate pudding.

Store any leftover souffle in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven until warm, though the texture will not be the same as freshly baked.

You can prepare the ramekins with the butter and sugar coating up to a day in advance and store them covered at room temperature. The souffle batter itself is best made just before baking, but you can mix the Nutella and egg yolks ahead and keep it covered.

Beat the egg whites and fold them in just before baking. If you assemble the full souffles and refrigerate, let them sit at room temperature for 15 minutes before baking and add 1 to 2 minutes to the baking time.

Serving ideas

Serve the souffles as soon as they come out of the oven, with the cold heavy cream poured into the cracked center. The contrast of warm, airy souffle and cold, rich cream is the signature of this dessert. You can also dust with powdered sugar or add a few fresh berries on the side, though the recipe is complete as is.

These souffles are perfect for a dinner party, as they are impressive yet surprisingly simple. They can be served as a showstopping finale to a special meal or as a decadent treat for a cozy night in. The individual ramekins make portion control easy, and the dramatic crack-and-pour moment is sure to delight guests.

Frequently asked questions

Recipe card

4-Ingredient Nutella Molten Souffle, Ready in 25 Minutes

Prep 10 minCook 14 minTotal 24 minServes 4

Ingredients

• 1 cup Nutella or other chocolate-hazelnut spread
• 2 large egg yolks
• 3 large egg whites
• 2 tbsp caster sugar
• butter, softened, for greasing, to taste
• sugar, for coating, to taste
• cold heavy cream, for pouring, to taste

Instructions

1. Heat the oven to 375°F (190°C). Brush four 6-ounce ramekins with softened butter, then coat with sugar, tapping out any excess. In a medium bowl, warm the Nutella in the microwave in 20-second bursts until soft and stirrable. Whisk the two egg yolks into the warm Nutella until fully combined and glossy.
2. In a clean, dry bowl, beat the three egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, while beating. Continue beating until stiff, glossy peaks form that hold their shape when the beaters are lifted.
3. Using a rubber spatula, fold one-third of the beaten egg whites into the warm Nutella mixture to lighten it. Gently fold in the remaining whites in two more additions, using a sweeping motion that goes down the middle and up the sides. Fold just until no white streaks remain, being careful not to overmix.
4. Divide the souffle batter evenly among the prepared ramekins, filling each to about 1/2 inch from the top. Smooth the tops with a spatula. Run your thumb around the inside rim of each ramekin to create a small gap between the batter and the dish, which helps the souffle rise evenly.
5. Place the ramekins on a baking sheet and transfer to the oven. Bake at 375°F (190°C) for 14 minutes, until the souffles have puffed about 2 inches above the rims and the tops are golden brown. Do not open the oven during baking, as the cold air can make them fall.
6. Remove the souffles from the oven and serve immediately. To serve, use a spoon to crack through the sugar-crusted top, revealing the molten Nutella center. Pour cold heavy cream into the cracked center and enjoy the contrast of warm, airy souffle and cool, rich cream.

Contains: eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

50 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.