Chocolate-Raspberry Soufflé Recipe | Epicurious

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Two chocolate souffls in white ramekins.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped French meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.

Cooks' Note

For an even loftier soufflé, add 1/4 tsp. xanthan gum to the egg whites with salt while whipping.

Recipe notes

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