Decadent Chocolate Soufflé (Amy, Paris)

Very easy and super impressive. Perfect finish to a nice dinner.


  • 30cl (300g) of milk
  • 300g of chocolate
  • 20g of cornstarch 
  • 50g of caster sugar 
  • 3 egg yolks
  • 6 egg whites
  • Vanilla extract
  • Butter for the ramequins
  • Extra sugar for the ramequins


  1. Pour milk into a saucepan and warm over medium heat.
  2. Add the cornstarch.
  3. Whisk until it boils and keep it boiling for about 1 minute. Keep whisking. 
  4. The mixture should not be thick. Add all the chocolate in, and mix to let the chocolate melt in. Make sure it is all combined well. 
  5. Add vanilla extract.
  6. Add the 3 egg yolks and mix.
  7. Put aside and heat oven to 170 °C.
  8. Put all of the 6 egg whites in a bowl and add half of the sugar (25g). 
  9. Using an electric mixer, beat the whites until it begins to firm. 
  10. When it begins to firm, add in last of the sugar. Beat until very firm.
  11. Gently fold in the egg whites with the chocolate. This should not be done all at once: in 3-4 times. Do not over mix, it must be done very lightly.
  12. Butter the ramequins and sprinkle the sides with your extra sugar. 
  13. Pour your soufflé mix to the top of the ramequins. 
  14. Using a knife, gently make a little gap in between the batter and the ramequin edge.
  15. Bake for 25-30 minutes, or until puffed. 

Posted by Amy / Sales / Paris, France 

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