Chocolate Soufflés
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 servings
  • 1½ oz. {40 g} dark chocolate {78% cacao}, preferably Arriba Nacional Ecuadorian grand cru chocolate
  • 1¼ cups {300 ml} whole milk
  • Scant ¼ cup {2 oz. / 60 g} egg yolks {3 yolks}
  • Scant ½ cup {3oz./80 g} granulated sugar
  • 2 tablespoons {2/3 oz. / 20 g} cornstarch
  • Scant cup {7 oz. / 200 g} egg whites {6 to 7 whites}
  • 3 tablespoons {2 oz. / 50 g} unsalted butter for the ramekins
  1. Preheat the oven to 375°F {190°C}.
  2. Grease 8 ramekins with butter.
  3. Make a chocolate pastry cream: Chop the chocolate with a knife and place in a mixing bowl. Bring the milk to a boil in a saucepan. While it is heating, beat the egg yolks with the sugar in the bowl of a stand mixer fitted with a whisk until the mixture is pale. Incorporate the cornstarch. Pour onethird of the boiling milk over the yolk-sugar mixture to heat it. Whisk well and pour in the remaining milk and whisk to combine.
  4. Return the liquid to the saucepan and bring to a boil. Remove from the heat. Stir in the chocolate until thoroughly combined. Allow to cool to room temperature.
  5. Whisk the egg whites. With a flexible spatula, carefully fold them into the pastry cream.
  6. Divide the soufflé batter among the prepared ramekins and bake for 16 minutes.
Serve the chocolate soufflés with a scoop of ice cream.
Recipe by Honest Cooking by Mercato Fabbrica at