Hot chocolate soufflés with chocolate cream sauce

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Good Food

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1. Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
2. Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
3. Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
4. Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Per soufflé

511 kcalories, protein 10g, carbohydrate 41g, fat 36 g, saturated fat 18g, fibre 3g, salt 0.29 g

'The word soufflé has always been a bit scary to me, but these were very easy to assemble, so don't be afraid!'

Latest comments and suggestions

• soapy

  25 June 2008

  soapy commented on this recipe

  oh my gosh this soufle was A-Mazing! it was my first time making one and I didn't stuggel at all, I would really recomend trying it.

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• mini foodie

  01 September 2008

  mini foodie rated and commented on this recipe

  

  this recipe was all right but to rich 4 me and that was just the souffle not the chocolate sauce as well

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• Jenny

  15 November 2008

  Jenny commented on this recipe

  Can I just ask before I try them, do I need to make them just before serving? As I'm hoping to take them to a friend's for dessert and am hoping I can just heat the sause there before pouring in and serving. Could this work or would the souffles have gone too hard my then?

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Ingredients

FOR THE HOT CHOCOLATE SAUCE

• 142ml pot single cream
• 25g caster sugar
• 100g dark chocolate (70% cocoa), broken into pieces
• 25g butter

FOR THE SOUFFLÉS

• melted butter , for greasing
• 50g caster sugar , plus 2 tbsp extra
• 175g dark chocolate (70% cocoa), broken into pieces
• 2 tbsp double cream
• 4 egg yolks
• 5 egg whites
• 2 tbsp double cream
• icing sugar , to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

FOR THE HOT CHOCOLATE SAUCE

• 142ml pot single cream
• 25g caster sugar
• 100g dark chocolate (70% cocoa), broken into pieces
• 25g butter

FOR THE SOUFFLÉS

• melted butter , for greasing
• 50g caster sugar , plus 2 tbsp extra
• 175g dark chocolate (70% cocoa), broken into pieces
• 2 tbsp double cream
• 4 egg yolks
• 5 egg whites
• 2 tbsp double cream
• icing sugar , to serve

Per soufflé

511 kcalories, protein 10g, carbohydrate 41g, fat 36 g, saturated fat 18g, fibre 3g, salt 0.29 g

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