Romantic Chocolate Soufflé Cream (Printable Version)

Airy chocolate soufflé served warm alongside luscious vanilla cream for an elegant treat.

# What You'll Need:

→ For the Chocolate Soufflé

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -

→ For the Cream

09 -
10 -
11 -

# Directions:

01 - Butter two 200 ml ramekins and dust them with a little sugar, tapping out the excess.
02 - In a heatproof bowl over simmering water, melt the chocolate, butter, and milk together. Stir until smooth and set aside to cool slightly.
03 - Separate the eggs. In a clean bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the granulated sugar, whisking until the meringue is glossy and holds stiff peaks.
04 - Stir the egg yolks and vanilla extract into the slightly cooled chocolate mixture until smooth.
05 - Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully until just combined.
06 - Divide the soufflé mixture evenly between the prepared ramekins. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
07 - Bake for 12–15 minutes until the soufflés are well risen with a slight wobble in the center.
08 - While the soufflés bake, whip the cream with powdered sugar and vanilla extract until soft peaks form.
09 - Dust the soufflés with confectioners sugar and serve immediately with a generous dollop of vanilla cream.

# Expert Tips:

01 -
  • The moment you break through that crusty top and reveal the molten chocolate center inside feels like pure magic
  • This is the kind of dessert that makes ordinary weeknights feel like a special occasion without requiring hours of work
02 -
  • Opening the oven door during baking causes soufflés to collapse, so trust the timer and resist the urge to check
  • The thumb trick around the ramekin edge creates a path for the soufflé to rise evenly rather than lopsided
03 -
  • Make sure absolutely no egg yolk gets into your whites or they will not whip properly
  • A splash of liqueur in the chocolate mixture before folding in the whites adds wonderful depth

Go Back