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Something between a fluffy soufflé and a meringue, this dessert is light, sweet, chocolatey, and fruity. It’s done in just 20 minutes and melts in your mouth. The whipped egg whites create a soft, airy texture, while the shredded chocolate adds richness and raspberries bring a burst of freshness. Perfectly puffed and slightly golden, it’s a dessert you’ll want to eat right away.
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Preheat the oven to 350°F.
Whip the egg whites with a pinch of salt until fluffy.
Slowly add sugar and lemon juice while whipping until stiff peaks form.
Add a layer of shredded chocolate to the bottom of the ramekins.
Spoon in half of the egg white mixture into the ramekins.
Add a few raspberries, then top with the rest of the egg whites.
Bake for 20-25 minutes until puffed and slightly golden.
Top with powdered sugar, raspberries, and mint.
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Use any type of shredded chocolate you love for the base layer.
Serve immediately for the best texture and flavor.
Can I use frozen raspberries?
Yes, but thaw them first and pat dry to avoid excess moisture.
What if I don’t have ramekins?
You can use small oven-safe bowls or mugs as a substitute.
How do I know when the soufflé is done?
It should be puffed and slightly golden on top.
Can I make this ahead of time?
No, soufflés are best served immediately after baking.
Can I substitute lemon juice with another acid?
Yes, you can use vinegar or cream of tartar instead.
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