Chocolate soufflés

Makes 8 Desserts and puddings

Chocolate Soufflé



  • melted butter, for greasing
  • icing sugar, for coating the moulds and dusting
  • 35g unsalted butter
  • 40g plain flour
  • pinch of salt
  • 190ml milk
  • 85g caster sugar (35g in 1 bowl, 50g in another)
  • 135g 70 per cent dark chocolate, chopped
  • 80g egg yolks (about 4)
  • 125g egg whites (about 5)
  • 1⁄2tsp cream of tartar


This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.

You will also need 8 x 6.5cm ramekins.

Preheat the oven to 170C/325F/ Gas 3. Brush the inside of the ramekins with melted butter until evenly coated. Dust the inside with icing sugar, tap out any excess and place on a baking tray.

Mix the butter, flour and salt with your hands until they form a paste, leaving no dry flour.

Put the milk and 35g of caster sugar in a small saucepan over a medium heat and bring to the boil. Reduce the heat to low, add the flour and butter paste to the hot milk then whisk for 3 minutes, or until the paste dissolves and the mixture has a thick, gummy texture. Add the chocolate and egg yolks and stir until melted and combined.

Using an electric mixer with a whisk attachment, beat the egg whites and cream of tartar to form medium peaks. Gradually add the 50g of caster sugar and continue whisking to stiff, glossy peaks.

Add one-third of the meringue to the chocolate mixture and gently fold it through before adding the remainder in 2 batches.

Once combined, divide the mixture between all the ramekins to just below the top. Bake immediately for 9-10 minutes. Dust the soufflés with icing sugar as soon they come out of the oven and serve straight away.

Recipes and Photographs taken from Chocolate by Kirsten Tibballs, Photography by Greg Elms (Murdoch, £20)
Chocolate Soufflé
Recipes and Photographs taken from Chocolate by Kirsten Tibballs, Photography by Greg Elms (Murdoch, £20)


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