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Chocolate Souffle


I don’t think there are many people who don’t like chocolate. Especially when it is in the form of a hot chocolate souffle with a moist center. The secret to any successful dessert comes down to the measurement of the ingredients and the quality of the ingredients.


  • 300 ml whole milk
  • 20 grams cornstarch
  • 300 grams dark chocolate 70%
  • 2 egg yolks
  • 3 egg whites
  • 6 tablespoon sugar
  • Butter for the ramekins


  1. First you need to butter your ramekins and place them in your fridge.
  2. Then you need to put the milk and the cornstarch in a small pot and heat it up until you see the first bubbles. In the meantime break your chocolate in a bowl and add in the hot milk. Stir it until the chocolate and milk are completely combined and form a thick paste.
  3. Once it cools down a bit, add in 2 egg yolks
  4. Put the 3 egg whites in a mixer together with a tablespoon of sugar and mix at a low speed. Once combined increase your speed and slowly incorporate the other 5 tablespoons of sugar. Your meringue is done when the texture stabilizes and won’t move if you flip your bowl upside down.
  5. Now for the tricky part, you need to incorporate the chocolate mix into the meringue, but by folding it with gentle moves in order to maintain its volume.
  6. Now put another layer of butter in your ramekins with a sprinkle of sugar. Fill your ramekins just under the top and place on a tray and into a preheated oven at 180 Celsius for about 20 minutes.
  7. You may wish to sprinkle some icing sugar on top and serve it with a bit of mint.
  8. Enjoy



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