Espresso Soufflé


“Learn how to cook, try new recipes, learn from your mistakes, BE FEARLESS and above all, have fun!” ~ Julia Child

What is on your culinary bucket list? Mine contains soufflé. You always hear chefs on TV complaining about how hard soufflés are and that people are sent home for it. If professional chefs can’t make soufflés, how can home cooks possibly make one? That brings us to today’s #SundaySupper meal #CookForJulia, where we are celebrating what would have been Julia Child’s 100th birthday this month. Julia Child was definitely a pioneer in the cooking world, inspiring chefs, both home and professional, not to be afraid of the kitchen. For her, I conquered my fear of failure and baked Espresso Soufflé.

What is a soufflé? According to Julia’s famous book Mastering the Art of French Cooking, it is “a sauce containing a flavoring or puree into which stiffly beaten egg whites are incorporated” (page 157). You then put this sauce into a mold, typically a ramekin, and bake until it puffs up. Jenni of Pastry Chef Online told me awhile ago on Twitter that soufflés are designed to rise. You never have to worry about them not rising. Of course, the amount of rise depends on how well you beat and fold the egg whites, but they will always rise.

As I was making my Espresso Soufflé, I realized it is a metaphor for life – fear of failure, expectations, window of opportunity. I should know a thing or two about this. Two years ago, I accepted a job in a small country town and moved by myself, a few hours from family and friends. People ask me ALL the time why I did it and then proceed to tell me how they would never have the guts. Guts? It was out of desperation – I spent 13 months after graduating college looking for an entry-level job. Instead, I ended up working sales floor at Target. Talk about being miserable. When I was offered my job, I knew this was the window of opportunity I needed to get my life back on track. It’s been a rough two years living alone, which is why I started becoming active in my blog again.

How does a soufflé teach one about window of opportunity? Simple – you only have a few minutes to get that golden shot of the soufflé at its peak. Then it sinks. Mine didn’t even rise above the rim because I was too timid filling the ramekins. Last week, I overfilled mini cupcakes. Twice. Julia said if you fill them too much, the soufflé would spill over. I got scared.

So my pictures aren’t soufflé perfect. The taste makes up for that. It reminds me of a spongy egg custard. I’ve never had a soufflé before, so I’m going to assume mine tasted perfect. The Espresso Soufflé is well-balanced between bitter from the espresso powder, sweet from the powdered sugar on top, and spice from the cinnamon and clove. Espresso powder is found in the coffee aisle, but if your regular store doesn’t carry it, you may have to find an Italian grocery store. You can substitute instant coffee (which is what the original recipe called for).

Julia Child is a huge inspiration to me. She wasn’t afraid to play with the big boys and demonstrated no fear in the kitchen. I can’t tell you how many times I’ve seen her kitchen at the Smithsonian in DC and visit it every time I’m in that museum, and I don’t plan on stopping. Join me and the rest of the #SundaySupper crew as we #CookWithJulia with this fabulously long menu:

#CookForJulia Breakfast

Râpée Morvandelle-


Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)

Cheese and Bacon Quiche-

#CookForJulia Lunch

Tuna Salad Nicoise –

Potato and Onion Soup (Potage Parmentier)-

Blood Orange, Walnut, and Rocket Salad-

Croque Monsieur-

Spinach and Cream Cheese Pancakes-

Julia’s Chicken Salad-

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives)-

Provencal Tomato Quiche-

Quiche Lorraine and Mixed Green Salad-

#CookForJulia Dinner


Boeuf Bourguignon-

Orecchiette Con Broccoli Di Rape and Sausages-

Boeuf Bourguignon-

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre)-

Salmon en Papillote-

Poached salmon with cucumber sauce-

Lobster Souffle and Deviled Chicken-

Roasted Chicken with Julia’s Mustard Marinade-

Wild Mushroom and Herb Stuffed Chicken-

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise)-

Julia’s Kunming Connection: Chinese Steampot Chicken-

Poulet au Porto-

#CookForJulia Sides

Hollondaise over Blanched Asparagus-

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois)-


French-style country pate-

White Bean Dip with Homemade Tortilla Chips-

Oeufs à la Diable-



#CookForJulia Desserts

Cream Cheese and Lemon Flan-

Strawberry Sherbert in Cooky Cups-

Creme Brulee-

Mousseline Au Chocolat-

Peach Tarte Tatin-;

Cinnamon Toast Flan-

Dark Chocolate Crepes-

Crepes Fines Sucrees-

Pommes Rosemarie:Apples Rosie

Espresso Soufflé-

Best Ever Brownies-

Orange-Almond Jelly Roll Cake-

Orange Spongecake Cupcakes-

Orange Mousse with Greek Yogurt-

Frozen Chocolate Mousse Pops-

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child!

#SundaySupper starts at 3:00 pm ET on Twitter. Just add the hashtag #SundaySupper to your tweets. At 7:00 pm ET, our live chat about #CookForJulia begins. We love to feature your recipes on our #SundaySupper Pinterest Board and share them with all of our Twitter followers.

Yields 2-4

Espresso Soufflé
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1/4 Tbsp butter, softened
Granulated sugar, for coating inside of ramekin
1 1/2 Tbsp flour
3 ounces milk
2 1/2 Tbsp sugar
1 Tbsp espresso powder
1/2 tsp ground cinnamon
1/2 tsp ground clove
2 egg yolks
1 Tbsp softened butter
3 egg whites
Pinch of salt
1 Tbsp sugar
1 tsp vanilla extract
Powdered sugar, for garnish


  1. Preheat the oven to 400F. Rub the inside of a 3-cup soufflé mold (either one big one or several mini ones) with 1/4 Tbsp butter. Coat the bottom and sides with sugar. Knock out excess sugar. If using mini molds, place them onto a cookie sheet for easy carrying.
  2. In a medium saucepan, whisk together the flour, milk, and sugar. Heat it for a few minutes. Right before it boils, whisk in the espresso powder, cinnamon, and clove. Bring it to a boil until mixture thickens. Remove from the heat and beat for 2 minutes to cool slightly. Beat in the egg yolks, one at a time, until smooth. Beat in the butter and set aside.
  3. In a large mixing bowl, beat the egg whites and salt until soft peaks form. Sprinkle on the sugar then continue beating until stiff peaks form.
  4. Beat the vanilla into the espresso base. Stir in fourth of the egg whites. Delicately fold in the rest.
  5. Fill the soufflé mold(s), leaving a little bit of space before the rim. If the mold is too full, it will spill over as it rises. Put the mold(s) into the oven and immediately turn the temperature down to 375F. Bake around 15 minutes for mini molds and around 30 minutes for large mold. They are done when a toothpick or knife inserted in the middle comes out clean. Pull out of the oven then sprinkle with powdered sugar. Serve immediately.

Source: Adapted from Julia Child’s Mastering the Art of French Cooking

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  1. I Love Soufflé but I never try Espresso Soufflé. This looks yummy and will try it out soon! Thanks for sharing, Carla!

  2. I like your analogy about windows of opportunity. I´ve realized a few weeks ago, I´m going through one myself right now, and if I do things right it might be just what I needed. Souffles are such a great achievement. The flavors in this one are absolutely up my alley. Great recipe! Have a great sunday Carla!

  3. If I could, I would dive into my screen right now. <3

  4. Great choice Carla! I never tried souffle, but this combo sounds too good to pass up!

  5. Souffles are a beautiful metaphor for life…this was a very inspired post. And espresso souffle – going on my “must make soon” list!

  6. Holy awesome souffle!!! I wish I had logged on earlier so I could make this for dinner guest tonight!

  7. These look delicious Carla, awesome job. I have never made a souffle before either I am intimidated. Great post.

  8. I love your souffle! So original! Good girl gf :))

  9. As long as you enjoyed making them and eating them, then that is all that matters. You are very courageous in many ways, and though I am sure it has been a hard 2 years, we are all fortunate you are writing this blog.

  10. Oh, please! I moved my butt to Florida where I had no family and one boyfriend, who ended becoming my ex-boyfriend! Living in Florida was a great adventure in my life, fabulous work experience and life long friends were made there. And I think your mousse IS picture perfect! Great job!

  11. Yum! I’ve always wanted to make souffle but I just never got around to it. I can’t wait to give this a try!

  12. Your souffle looks perfect! Souffles are on my culinary bucket list.

  13. Okay this is fabulous. My hubs would go nuts for this. Total espresso fan. You did great with this week’s event. Love it.

  14. They look amazing – soufflé is one item I have not yet attempted. My fear is getting them to the table at the right time…maybe I should just have a dessert party and serve soufflé as the main dish! Have a great week! And it does take guts…You have guts, it is a good thing.

  15. Lovely ! DH & Oldest love coffee so am guessing they will demolish this when I make it ! Yummy !!!

  16. This looks so fab! Your photo and dish look delicious.

  17. I can relate to you reservations about over filling the ramekins. Mine didn’t rise much either but they were still light and fluffy in the inside. I’m the sure the flavor of the espresso was out of this world good. We’ll know for next time and we’ll be completely frearless. Even if the souffles makes a mess in our ovens.

  18. Hooray!

    I like the spices w/the espresso, especially–would be lovely as an unexpected holiday dessert, I bet!


  19. These look great Carla! I am so jealous that you’ve gotten to see her kitchen at the Smithsonian in DC so many time! I haven’t seen it but really want to! I am so making these soon!

  20. 1. Wonderful story Carla! 2. No matter how high those souffle’s rose above the ramekins, they are still an amazing success. Browned, beautiful and fluffy!

  21. Well, soufflé is also still on my list. Good that I know now I have the perfect guidline for doing it. It was luvly reading your post. I hope there are also some other flavours for soufflé in Julia’s books …

  22. Wish I could have a taste of your souffle. Now I need to get over my souffle making fears!

  23. Congratulations on crossing bthis off your culinary bucket list…

  24. You actually made many good points in your article,
    “Espresso Souffle | Chocolate Moosey”.
    I am going to you should be heading back to ur blog soon.

    Thank you -Numbers

  25. “Espresso Souffle | Chocolate Moosey” definitely enables me think a little bit
    further. I really enjoyed each and every particular part of it.
    Thanks for your time -Jodie

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