Chocolate Souffle

A wonderful recipe for a warm and luxurious chocolate souffle




100 gr 70% dark chocolate, broken into pieces 

75 gr melted butter

75 gr white sugar

2 large egg yolk

2 large eggs

5 tablespoon all-purpose flour

1 pinch salt


for the topping:


1 Instant vanilla pudding

1 ½ cup milk

250 ml whipping cream

¼ teaspoon of food coloring from natural materials


  1. Preheat oven to 180 degrees C
  2. Line a rimmed baking sheet with parchment paper.
  3. Brush bottom and sides lightly with melted butter.
  4. Add white sugar to ramekins. 
  5. Melt the chocolate by using the Ban-Marie method:
  6. Boil water in a pot and place a metal mixing bowl over it.
  7. Place the chocolate pieces in the bowl with the butter. 
  8. Add the sugar and mix together thoroughly until mixture becomes smooth and the sugar has malted. 
  9. Wait until the mixture becomes cold and the add the eggs and the egg yolk. Mix all together. 
  10. Add the flour and salt and whisk until flour is incorporated into butter and mixture thickens, about 1 minute.
  11. Place ramekins on prepared baking sheet.
  12. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

The topping: It is recommended to prepare in advance and serve it as soon as the souffle is ready

  1. Put all ingredients in a bowl. 
  2. Whisk for about 3 minutes until the mixture becomes stable. 
  3. Put in the refrigerator for about 15 minutes and sprinkle on the souflle

bon appetit


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