Hot chocolate soufflé

Hot chocolate soufflé

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(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
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    For the dishes

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



      Chocolate as we know it in pressed

    For the creme patisserie

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



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

    • 4 tbsp milk



      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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 1 tbsp cocoa


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th Nov, 2011
    best i ever made tnx =)
    25th Nov, 2011
    Perrrfection :) Easy and even a baby could make. Just be dont lose air from the whites and yall be fine (:
    27th Oct, 2011
    Good Luck!
    17th Jun, 2011
    trying on fathers day wish me gud luck
    3rd Dec, 2010
    Never tried a soufle before, but I was pleased with the result. Didn't rise as much as the photo, but tasted superb!!
    20th Oct, 2010
    Is it possible to prepare all of this souffle in advance and then just cook it when needed? I'm thinking of doing it for a dinner party so won't be able to prepare and cook it all in one go. Any tips greatly appreciated. Thanks!
    3rd May, 2010
    Amazing amazing amazing, so easy and really delicious, a fantastic rainy bank holiday treat!!!
    30th Oct, 2009
    never made 1 b4, i forgot the GANACHE, didn't have an electric mixer, halved the ingredients were i could but still worked out gr8 this recipe seems FOOL proof
    30th Jul, 2009
    Dear Jo, You could make a vanilla ice cream, which should use up the egg yolks... and you can serve the ice cream with the souffles, if you want.
    27th Jun, 2009
    you could make a custard but it wouldnt go with the souffle or you could mak another dessert like a creme brulee


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