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Hot chocolate soufflés with chocolate cream sauce

Hot chocolate soufflés with chocolate cream sauce

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(10 ratings)

Prep: 20 mins Cook: 10 mins Plus cooling

Moderately easy

Serves 6
Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please

Nutrition and extra info

  • Vegetarian

Nutrition per soufflé

  • kcalories511
  • fat36g
  • saturates18g
  • carbs41g
  • sugars33g
  • fibre3g
  • protein10g
  • salt0.29g
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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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the soufflÉs

  • melted butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g caster sugar, plus 2 tbsp extra
  • 175g dark chocolate (70% cocoa), broken into pieces
  • 2 tbsp double cream
  • 4 egg yolk
  • 5 egg white
  • 2 tbsp double cream
  • icing sugar, to serve

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Method

  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.

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Comments, questions and tips

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Comments (11)

briochepastry's picture

Also these need to be served immediately, once they have cooled they will sink and dont look as good

briochepastry's picture

These worked out great eventually! but there were a few bumps along the way! firstly my chocolate mixture went very thick and gluggy making it hard to carefully fold with the egg whites, I think this is because I used the bowl over boiling water to melt the chocolate, this way is actually quite difficult to get right and very easy to overcook your chocolate which is what I did, I wanted to follow the recipe exactly as has never cooked souffle before, but I find it much easier to melt chocolate in a glass bowl in the microwave at a very low power (4 or 5) and only 30 sec at a time so you dont overcook it, seems to work everytime. Also I took my souffles out at about 9 mins and they were very undercooked, had to put them back in for about 8 minutes longer - the recipe says to turn down to 180C isf your not using a fan oven but next time I will try leaving at 200 as I think 180 is too low. Despite mucking up the chocolate and the cooking time my souffles still rose and tasted delicious! will definitely be making again

heklof's picture
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i remember making this, it was soo gooooodddd!!!!!!! try it really! by the way it's not that type where it oozes choclate if you don't do the sauce, it's like a mouse inside but soo good, make it!

ivanfmoore's picture
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Just cooked these for my wife and daughter.they turned out great!
Though i wasnt too sure how long to leave the chocolate to cool before adding the yolks? they didnt mix very well as i let it cool for only a minute, was that too short/long? I guess i know in four hours time!!

bobba_dwj's picture
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Fantastic - after trying a number of chocolate soufflé recipes, I finally tried this one and it has gone down very well a number of times. Haven't tried the sauce, as I've always found the soufflés on their own (with the left over cream!) are sufficient.

amarula62's picture

In the ingredients for the souffles, there is 2tbsp of double cream twice.........do I take it this is an error and it should only be there once?

sausagefingers's picture
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Fantastic!! always worried about making this dish but the instructions were so easy to follow and they came out exactly as they should,nour guests were very impressed to say the least.. I did change the sauce for an orange version though that went very well. Rich, light and highly recommended.

gemmagladwin's picture
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easy to make and delicious!!

irishjenny1's picture

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?

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

sophiebromehead's picture

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.

Questions (1)

Georgias_fab_cakes's picture

Is it important if you add the sauce if it doesn't ooze out?

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