Recipe 85: Hot chocolate (messy) soufflés

Hello everyone! I’m posting this in celebration of finishing one of uni assignments, leaving me with a case study and my dissertation to write, then that’s it…degree done! (Anyone want to hire me?!)

I had been wanting to make these for ages, every time I’d go to the pudding section of the book, I’d see the appealing picture of a chocolate soufflé. So a couple of weeks, I bit the bullet and thought I would give it a go. It started off well, the mixture was looking as described, I was happy. Then we used larger ramekins than the ones recommended and all hell broke loose.

I didn’t know how long it needed because of it, I wasn’t sure how a soufflé was meant to be like because I’d never had one before. We then dropped one on to the oven door which went everywhere. Nightmare.

They’re not as pretty as Mary’s but they did the job and nevermind, it’s another recipe completed – hurray! I also served them with homemade vanilla ice cream and fresh strawberries – lovely.



  • 115 g plain chocolate (39%)
  • 2 tbsp water
  • 300 ml milk
  • 40 g butter
  • 40 g plain flour
  • 1/4 tsp vanilla extract
  • 4 large eggs, separated
  • 50 g caster sugar
  • sifted icing sugar, to dust
  • Whipped cream/ice cream to serve


  1. Preheat the oven to 190C/fan 170C/gas mark 5 and place a baking sheet/tray in it. Grease 4 x 225 ml individual soufflé dishes.
  2. Break up the chocolate and put into a pan along with the water and 2 tbsp of the milk. Stir over a low heat until the chocolate has melted, then add the remaining milk and bring to the boil; remove it from the heat.20140215_192325
  3. Melt the butter in a small pan, stir in the flour and cook on a low heat for 2 mins to avoid burning or browning, stirring continuously. Remove from the heat and stir in the hot chocolate milk, place back on the heat and bring to the boil, stirring until thickened. Add the vanilla extract and then leave to cool.
  4. Once slightly cool, beat in the egg yolks one at a time, then sprinkle over the sugar. In a separate bowl, whisk the egg whites until stiff but not dry; stir in one tbsp to loosen the mixture, then carefully fold in the rest.20140215_210547
  5. Pour the mixture into the individual dishes, run a tsp around the edge and then bake on the hot baking tray for 10-12 mins. Dust with icing sugar and serve at once.

    2014-03-06 10.47.00

    Excuse the mess!


4 thoughts on “Recipe 85: Hot chocolate (messy) soufflés

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