Hot chocolate soufflés with chocolate cream sauce

Hot chocolate soufflés with chocolate cream sauce

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(12 ratings)

Prep: 20 mins Cook: 10 mins Plus cooling

More effort

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

  • kcal511
  • 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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

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

    • 25g butter
      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

      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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

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

    • 2 tbsp double cream
    • 4 egg yolks
    • 5 egg whites
    • 2 tbsp double cream
    • icing sugar, to serve

    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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    irishjenny1
    15th Nov, 2008
    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
    1st Sep, 2008
    3.05
    this recipe was all right but to rich 4 me and that was just the souffle not the chocolate sauce as well
    sophiebromehead
    25th Jun, 2008
    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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