Hot Chocolate Soufflé

4.40 (31)
⏱ 77 mins 🍽 Serves 4 🌶 french ✅ A challenge 🏷 Dessert

This recipe guides you through creating a decadent French chocolate soufflé. The process involves preparing buttered and chocolate-lined moulds, making a smooth chocolate crème patisserie, and a velvety ganache. Whipped egg whites are then carefully folded into the chocolate base before baking. The finished soufflés rise beautifully and are served with a pour of cream or a scoop of ice cream. The total preparation and cooking time is 77 minutes, yielding four individual desserts.

Hot Chocolate Soufflé

Ingredients

  • 25g unsalted butter for greasing
  • finely grated chocolate
  • 2 tbsp plain flour
  • 2 tsp caster sugar
  • 1/2 tsp cornflour
  • 1 medium egg yolk
  • 1 medium whole egg
  • 4 tbsp milk
  • 1 tbsp double cream
  • 25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
  • 1 tbsp cocoa powder
  • 6 medium egg whites
  • 85g caster sugar
  • single cream or ice cream, to serve
  • 4 tbsp double cream
  • 50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
  • 1 tbsp cocoa

Method

  1. Completely brush four 200ml soufflé dishes with softened butter. Chill them for 5 mins, then apply a second coat of butter. Add a little grated chocolate to each dish, rolling it to coat the sides evenly.
  2. To make the crème patisserie, combine the flour, sugar and cornflour. In a separate bowl, stir the egg yolk and whole egg, then beat in half of the flour mixture to form a paste. Mix in the remaining flour mixture well.
  3. Place the milk and cream in a saucepan and bring them just to the boil. Take the pan off the heat. Add the chocolate pieces and beat until melted and smooth.
  4. Gradually mix the hot chocolate into the egg and flour paste. Return this mixture to the pan. Cook while stirring for 5 mins until it forms a thick, smooth paste. Remove from the heat and leave to cool, beating it occasionally with a whisk.
  5. Prepare the ganache by gently warming the cream in a pan. Just before it boils, remove from the heat and add the chocolate. Beat continuously to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow it to cool.
  6. Preheat the oven to 190C/fan 170C/gas 5. Using an electric whisk, beat the egg whites to soft peaks. While mixing, sprinkle in the sugar. Continue whisking to achieve stiff, firm peaks.
  7. In a large bowl, mix together the crème patisserie and the ganache. Stir in 2 tbsp of the whipped egg white. Gently fold in a third of the remaining egg white, cutting through the mixture. Fold in another third, then finally fold in the rest.
  8. Spoon the mixture into the prepared dishes, filling them three-quarters full. Gently press a spoon into the mixture to ensure it fills any gaps. Top up the dishes to the brim, then bang each one on the surface to settle the mixture.
  9. Use a palette knife to level the top of each dish so the mixture is flat. Carefully wipe any mixture from the outside of the dishes to prevent burning.
  10. Run your finger around the top inside edge of each dish to help the soufflé rise cleanly. Sprinkle a little grated chocolate in the centre of each, then bake for 15-17 mins.
  11. The soufflés are ready when risen by about two thirds and they jiggle but have a set top. To serve, make a small dip in the centre of each with a spoon and pour in single cream or add a spoonful of ice cream.

Nutrition (per serving)

Calories433 kcal
Fat25 g
Saturates14 g
Carbs45 g
Sugars38 g
Fibre1 g
Protein10 g
Sodium160 mg

Recipe details

Skill levelA challenge
CategoryDessert
Cuisinefrench
DietVegetarian