The Nutella Soufflé aka The Best Breakfast You'll Ever Make

I didn’t grow up eating Nutella. In fact, I didn’t discover the magic that is that delightful hazelnut cocoa blend until I had my twins twelve years ago. A chef friend introduced me to Nutella and that pretty much changed everything. When my girls were little, they started eating Nutella for breakfast, dipping fresh fruit in it and “yumming” their way through the meal and it has been a staple in my pantry ever since. One day, I was fooling around and made the kids Nutella Soufflé and breakfast was forever changed. In fact, my kids will agree to just about anything I ask if a Nutella Soufflé is involved.

So it’s pretty clear that in our house, a Nutella Soufflé is pretty much the best breakfast ever. The good news? You probably have most of these ingredients on hand (or you will after making this the first time), and it’s super quick to throw together.

Preheat the oven to 375˚F / 190˚C

Nutella Soufflé Ingredients

½ cup | 118 ml Nutella

2 Tbsp | 30 ml Cocoa (I prefer the Droste brand, but Ghiardelli is nice, too)

2 Eggs, separated

1 tsp | 5 ml Coconut Sugar (regular sugar will work, I just prefer coconut)

Nutella Soufflé Preparation

Butter two ramekins and sprinkle with the cocoa powder, coating the sides and bottom in chocolatey goodness. Knock out the excess.

In a small bowl, mix Nutella and two egg yolks.

In a separate small bowl, whisk your egg whites until foam starts to form. Add the sugar and continue mixing until you’ve got nice, stiff peaks.

Fold one-third of the egg-white mixture into the Nutella mixture until fully mixed. Add the remaining egg whites and fold in gently until it’s nicely integrated together. You’ll know when you’re done mixing, and don’t overdo it — gentle is the key word here.

Pour the Nutella mixture into the ramekins and clean the rims so the soufflé rises evenly. They should look like this:

Nutella souffle recipe - before baking

Bake for 15-17 minutes. Keep an eye on this while cooking—sometimes mine require a few additional minutes to be fully done. You’re looking for a nice rise and a middle that’s set and not too jiggly.

Remove from oven and eat immediately! And revel in your status as the best breakfast maker on the planet. 

Other Stuff You Should Probably Make:

Best Ever Pumpkin Dark Chocolate Muffins

No-Fuss Belgian Waffle Batter That You Really MUST Try