French Souffle au Chocolat (Zero Oil Dessert)

Let me ask you something… Have you ever looked at a picture of a perfectly risen chocolate soufflé and thought, “There’s no way I can pull that off”?

You’re not alone. Most people think soufflés are reserved for fancy restaurants or professional chefs with years of training.

But here’s the truth: you don’t need to be a culinary wizard to make this happen.

And better yet? You can create a rich, melt-in-your-mouth French Souffle au Chocolat without using oils or butter.

That’s right – no butter, no oil, just pure, guilt-free indulgence.

How? By swapping in aquafaba (the magic liquid from canned chickpeas) and a few other smart ingredient swaps, we’ll keep things light while still delivering that wow factor.

Oh, and did I mention the strawberry coulis? Bright, tangy, and oh-so-easy to whip up, it’s the perfect partner to balance the deep chocolate flavors.

But before we dive into the recipe, let me share why this dessert is more than just a treat.

Why Is This No Oil French Souffle au Chocolat Worth Every Effort?

Imagine serving these soufflés at your next dinner party. The moment your guests take their first bite, they’ll be blown away by the velvety texture and bold flavors.

And when they find out it’s healthier than most desserts? You’ll officially be crowned the host(ess) with the most(est).

Now, if you’re wondering where to get some of the key ingredients like high-quality dark chocolate or premium cocoa powder, I’ve got you covered (More on that later).

Trust me, investing in good ingredients makes all the difference.

Ready to impress yourself (and everyone else)? Let’s get started.

Choose Your Oil Substitute For This Recipe
Make Using Canned Chickpeas | Normal Aquafaba

Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.

Ingredients Needed To Make Oil Free French Souffle au Chocolat

For the Souffle:

• 1 cup aquafaba (from canned chickpeas or cooked beans)
• ⅓ cup all-purpose flour
• 1 cup milk
• ¼ teaspoon salt
• 4 eggs, separated (make sure the whites are at room temperature!)
• ½ cup granulated sugar
• 8 ounces bittersweet or semisweet chocolate, chopped (I recommend Viva Naturals for its deep flavor. )
• ½ cup pureed soft dates (for natural sweetness and richness)
• ¼ teaspoon cream of tartar (not ¼ cup – just a pinch)
• Powdered sugar, for dusting (optional)

For the Strawberry Coulis:

• 1 pint fresh strawberries, hulled
• 1 cup granulated sugar
• ⅓ cup lemon juice
• 1 cup water

Instructions To Make No Oil French Souffle au Chocolat

Step 1: Prepare Your Aquafaba

Aquafaba is the liquid gold from canned chickpeas – or you can make your own by simmering dried chickpeas in water until the liquid thickens.

Measure out exactly 1 cup, it’s the key to replacing butter and oil in this recipe.

Step 2: Melt the Chocolate

In a small non-stick saucepan, melt the chocolate over low heat , stirring constantly.

Keep the flame gentle – chocolate burns easily! Once melted, remove the pan from the heat and let it cool slightly.

Pro tip: Avoid getting even a drop of water in the chocolate, as it can cause it to seize up.

Step 3: Make the Roux

In another medium-sized saucepan, combine the aquafaba, flour, cocoa powder, and pureed dates.

Cook over medium heat for 2 to 3 minutes, whisking continuously to prevent burning.

Gradually add the milk while whisking until the mixture thickens into a smooth paste. Remove from heat and stir in the melted chocolate and 1 teaspoon of vanilla extract.

Step 4: Beat the Egg Whites

In a clean, dry mixing bowl , beat the egg whites with an electric mixer on high speed until they form stiff peaks (about 2 to 3 minutes).

Slowly add the granulated sugar and cream of tartar, continuing to mix until the whites are glossy and hold their shape.

Step 5: Combine Gently

Using a rubber spatula, gently fold the beaten egg whites into the chocolate mixture in three parts.

Be patient – this step is crucial for achieving that airy texture. Overmixing will deflate the whites, so take your time.

Step 6: Prep the Ramekins

Lightly grease the insides of your ramekins with unsalted butter or a neutral oil, then dust them with granulated sugar. This creates a nonstick surface and helps the soufflés rise evenly.

Step 7: Bake to Perfection

Preheat your oven to 375°F (190°C) and as it preheats, allocate the batter with precision, ensuring each ramekin receives its fair share, reaching roughly the three-quarter mark.

Place the ramekins on a baking sheet and bake for 18 to 20 minutes , or until the soufflés have risen and are set around the edges but still slightly jiggly in the center.

Important: Don’t open the oven door during baking – it could cause the soufflés to collapse!

Step 8: Prepare the Strawberry Coulis

While the souffles bake, blend the strawberries, sugar, lemon juice, and water until smooth.

Strain the mixture through a fine-mesh sieve to remove seeds, then heat it in a small saucepan over medium heat until it thickens enough to coat the back of a spoon (about 5–7 minutes).

Let it cool before serving.

Step 9: Serve with Flair

Dust the tops of the soufflés with powdered sugar and serve immediately alongside the strawberry coulis.

For an extra touch of luxury, garnish with fresh mint leaves or a dollop of whipped cream.

Here are a few pro tips to ensure success

• Use room-temperature ingredients for better blending.
• Invest in a good-quality hand mixer like this one for whipping egg whites.
• Practice makes perfect – don’t worry if your first attempt isn’t flawless. Even slightly deflated souffles taste amazing.

Final Thoughts

This French Souffle au Chocolat proves that decadence and health can coexist.

Whether you’re hosting a dinner party or treating yourself to something special, this dessert is sure to impress.

And don’t forget the strawberry coulis – it’s versatile enough to use on pancakes, ice cream, or even as a glaze for roasted meats.

Frequently Asked Questions

Like This Recipe? Check out our list of 50 zero oil recipes worth trying.