Seasonal Recipe – Chocolate Souffle with Dark Chocolate Sauce

Jun 11, 2019 | Featured Recipes

Makes 8 Souffle



Chocolate Sauce

Chocolate Crème Patisserie

Chocolate Souffle



Unsalted Butter (soft)

Grated Chocolate

Icing Sugar



8x Souffle Ramekins. Size 6.8cm height x 9.5cm diameter

Small pouring jugs for the chocolate sauce.



Chocolate Sauce


450g        Amedei Toscano 70%

330g        Milk

50g           Cream

60g           Caster sugar

60g           Unsalted butter (soft)


  1. Finely chop the dark chocolate.
  2. Simultaneously boil together the milk, double cream and caster sugar.
  3. Pour the liquid gradually over the chocolate, mixing continuously until fully incorporated.
  4. Mix in the butter until fully incorporated.
  5. Serve Warm.


Chocolate Pastry Cream


500g        Milk

80g           Plain flour

40g           Cocoa powder

100g        Caster sugar

85g           Toscano 66 (chopped)


  1. Sieve together the plain flour, cocoa powder and caster sugar into a bowl.
  2. Boil the milk.
  3. Pour half of the milk into the bowl and mix until smooth.
  4. Return the mixture back to the pan and re-boil. Cook the custard over a low heat, continuously whisking for a further 6-8 minutes over a low heat.
  5. Remove from the heat and beat in the chocolate.
  6. Pour the chocolate pastry cream onto a shallow tray, wrap with cling film and cool rapidly.


Preparing the Soufflé


400g        Chocolate pastry cream

480g        Egg whites

240g        Caster Sugar


Unsalted Butter (soft)

Grated Chocolate

Icing Sugar


  1. Pre-heat the oven to 180°C.
  2. Line the moulds with unsalted butter and grated chocolate.
  3. Place the chocolate pastry cream in a large open round bowl and beat until smooth.
  4. Simultaneously whisk the egg whites on slow speed on a mixing machine, gradually add the sugar and increase the speed until the meringue forms soft peaks.
  5. Mix 1/3 of the meringue into the chocolate custard.
  6. Fold in the remaining meringue.
  7. Carefully spoon into the moulds and level the tops.
  8. Bake for 8-10 minutes.
  9. Dust lightly with icing sugar and serve immediately with the hot chocolate sauce.

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