Comments 3

Chocolate soufflé recipe

I have had the fear of God put into me about making soufflé. I have often wanted to try one but been put off by countless disasters that I have seen on TV.

My boyfriend needed a couple of egg yolks for dinner a couple of weeks ago and rather than seeing the egg whites go to waste, I decided to bite the bullet and make a chocolate soufflé.

Chocolate Souffle with Vanilla Ice Cream

It was probably one of the easiest puddings that I have made in a while. Chocolate soufflés are notoriously harder to manage as the chocolate is so dense that it can ruin the whipped egg white. The way to get around this is by taking a small amount of egg white out and adding the chocolate to this before folding it back into the rest of the egg whites.

I’d suggest to serve with Haagen Daaz Vanilla Ice Cream.

Serves 4

100g good quality dark chocolate (I always use Lindt. This time I used 50% Cocoa)
50g Golden Caster Sugar
4 Egg Whites
2 Egg Yolks
Butter (to grease)

1.Pre-heat oven to 150 degrees c
2. Grease ramekins
3. Melt chocolate by sitting a bowl on top of a pan of simmering water. Do not let the bowl touch the water
4.Whisk the egg whites in a bowl. Once thick, start to slowly pour in the sugar while whisking. You can stop whisking once the eggs form stiff peaks
5. Take the melted chocolate off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix
6. Add the chocolate mix to the egg whites and fold in slowly until combined. Do not beat the egg white mixture because it will knock the air out of it
7.Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
8. Bake in the pre-heated oven for 25 minutes. Make sure you don’t open the oven door because they will collapse!



    • Food for Think says

      I couldn’t recommend it more for a quick, easy and delicious pudding!

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