12 soufflé recipes

How to make the perfect soufflé

• Heating the baking sheet that you are going to put the soufflés on will give them a boost.
• Butter ramekins properly to help the soufflés rise: coat with parmesan or breadcrumbs for savoury soufflés, and caster sugar or grated chocolate for a sweet soufflés.
• Using room temperature egg whites - these will create more volume when whipped than cold ones.
• Folding in the whipped egg whites gently to the base mixture (overmixing will knock out the air and create dense soufflés).
• You can run a palette knife or the end of a teaspoon around the soufflés before cooking to help them rise.
• Refrain from opening the oven door when baking as this can cause the soufflés to collapse.
• Serve them immediately when baked, otherwise soufflés will start to sink.

Best soufflé recipes

Chocolate soufflé

Achieve light, fluffy and chocolaty soufflés with this easy-to-follow recipe that serves up to four.

Cheese soufflé

A long, lazy weekend afternoon is the perfect opportunity to spend some time in your kitchen perfecting the art of a light-as-air savoury soufflé.

Prune and Armagnac soufflé

Making your own soufflés from scratch might seem a bit daunting but if you follow this detailed recipe carefully, yours will be perfect. The rich prune and Armagnac soufflé is served with a boozy Armagnac custard.

Nutella soufflés

A quick and easy dessert to make using the world-famous hazelnut chocolate spread; it will tickle the tastebuds of young and old alike.

Pistachio and white chocolate soufflés

Impress your friends and families with our simple white chocolate and pistachio version.

Hazelnut soufflés with chocolate sauce

This roasted hazelnut soufflé with chocolate sauce recipe is an extract from Sugar, I Love You by Ravneet Gill (£20, Pavilion Books). Ravneet says: "I want to reassure you that a soufflé is not scary. Think of it simply as a thickened base – here a crème pâtissière – with a simple French meringue folded through it. The rise on this is a thing of beauty and it is like eating a fluffy Ferrero Rocher, a true crowd-pleaser. Serve at a dinner party to impress, if the dining table isn’t too far a walk from the kitchen. You can make the hazelnut base in advance and keep it in the fridge for up to three days. Just make sure you loosen it properly before folding the meringue through it."

Salted caramel popcorn soufflés

Sweet, salty and with bitter notes of caramel and a satisfying crunch from the popcorn, these desserts from Miro in Mayfair have it all. The base of these soufflés is made from a velvety smooth rice purée instead of crème pâtissière – this adds stability, meaning they can be fully assembled a few hours ahead of cooking. You will need four soufflé moulds for this recipe.

Easy Stilton soufflés

If you thought a soufflé was something only to be attempted by skilled chefs, think again. This easy blue cheese soufflé is guaranteed to work, just follow the step-by-step instructions and yours will turn out perfectly.

Rarebit soufflés

Cheese on toast doesn't have to be boring. These delicious rarebit soufflés are low-cost and ready in under 30 minutes, perfect for a midweek supper.

Twice-baked goat's cheese soufflés

Don't be intimidated, make this easy starter or light lunch with step-by-step help. These foolproof soufflés can be chilled or frozen until you need to give them their second baking, so you'll be stress-free.

Pistachio soufflé with dark chocolate sauce

Pistachio soufflés make a really satisfying pudding, and the effort is truly worth it. Our chocolate sauce adds a rich finish to the light and fluffy soufflé. Find pistachio cream or use 2 tbsp finely ground pistachios. A hot baking sheet adds bottom heat to help the soufflés rise. Double buttering the ramekins with upward strokes encourages the soufflé upwards. Running a knife around the top of the soufflé mix (called top hatting) gives a better finish to the soufflé edge.

Courgette soufflé omelette

This courgette soufflé omelette recipe is really easy, ready in under 30 minutes and just 350 calories, but still tastes delicious. We think it makes the perfect midweek meal for one.