Chocolate Souffle

Name: Chocolate Souffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 142 ml Single Cream; 25 g Caster Sugar; 100 g Dark Chocolate; 25 g Butter; drizzle Butter; 50 g Caster Sugar; 175 g Dark Chocolate; 2 tbs Double Cream; 4 Egg Yolks; 5 Egg White; 2 tbs Double Cream; to serve Icing Sugar

A classic French dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

182

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as French Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/5816/hot-chocolate-souffls-with-chocolate-cream-sauce

Ingredients

142 mlSingle Cream
25 gCaster Sugar
100 gDark Chocolate
25 gButter
drizzleButter
50 gCaster Sugar
175 gDark Chocolate
2 tbsDouble Cream
4Egg Yolks
5Egg White
2 tbsDouble Cream
to serveIcing Sugar

Instructions

01
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.
02
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.
03
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.
04
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.