Menu
Hot chocolate soufflé

Hot chocolate soufflé

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 1 hr Cook: 15 mins - 17 mins

A challenge

Serves 4
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal433
  • fat25g
  • saturates14g
  • carbs45g
  • sugars38g
  • fibre1g
  • protein10g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the dishes

  • 25g unsalted butter, for greasing
  • finely grated chocolate

For the creme patisserie

  • 2 tbsp plain flour
  • 2 tsp caster sugar
  • ½ tsp cornflour
  • 1 medium egg yolk
  • 1 medium whole egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp double cream
  • 25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
  • 1 tbsp cocoa powder

For the egg whites

  • 6 medium egg whites
  • 85g caster sugar
  • single cream or ice cream, to serve

For the ganache

  • 4 tbsp double cream
  • 50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
  • 1 tbsp cocoa

Method

  1. Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn’t stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.

  2. For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.

  3. Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.

  4. Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.

  5. Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.

  6. Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.

  7. Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.

  8. Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.

  9. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

  10. So mixture won’t stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.

  11. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (28)

jobrom's picture

I've not tried this recipe but i was wondering before I do what could I do with the 6 extra egg yolks? could I make a custard? would that go with the souffle? Any comments please x

susa3a's picture
5

I love these! also, everyone rate this 5 stars! we have to boost the rating after the (accidental?) 2* star rating !

cloclo's picture

Why only two stars?

horrp001's picture

i did this recipe and it looked and tasted fab i made a little change and added a little bit of mint and that tasted ace xx

deekay78's picture
2

OOOPS, forgot my rating....

This was my first attempt at a Souffle and I was so pleased with the result. It rose just like the picture! The taste was great and i'd highly recommend it.

deekay78's picture
2

This was my first attempt at a Souffle and I was so pleased with the result. It rose just like the picture! The taste was great and i'd highly recommend it.

charz_72's picture
5

All I can say is it was wonderful

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.