Chocolate Soufflés


Serve these rich but light soufflés with a dusting of cocoa and chocolate ice cream.

What you will need

Butter, softened for greasing

70 gm caster sugar, plus extra for dusting

6 eggwhites

Chocolate or vanilla-bean ice-cream, to serve

  Chocolate cream

1 egg, at room temperature

2 egg yolks

3 tsp caster sugar

2 tbsp cornflour

2 tbsp Dutch-process cocoa, plus extra for dusting

150 ml milk

Scraped seeds of ½ vanilla bean

50 gm dark chocolate (64%-70% cocoa solids)

1 tbsp dark sweet dessert wine, such as Pedro Ximénez or topaque

Chocolate ice-cream, to serve


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