Chocolate Souffle Recipe

Chocolate Souffle


  • Cooking or Baking Chocolate= 25 grams (melted)
  • Cocoa powder= 2 tbsp
  • Milk= 300 ml
  • Gelatine= 1 envelope (plain)
  • Sugar= 75 grams or 3 ounce
  • Cream= 5 ounce or 150 ml whipped
  • Sprinkles=brown and white colour (optional)
  • Chocolate Chip= 2-3 tbsp (optional)
  • Eggs= 3



Preparation time= 30-45 minutes

Serves= 8-9 people



Take a glass bowl and add 2 ounce (50 grams) Sugar and Gelatine. Stir together.

Add Egg Yolks and Milk and beat well.

Take a deep pan and pour this mixture in the pan on a low flame. Stir constantly with a spoon and wait till the mixture thickens and begins to steam.

Or take the Glass bowl in which Sugar, Milk, Gelatine and Eggs were beaten together. Microwave for 5-6 minutes till the mixture is smooth and the mixture has thickened.

Add Chocolate and beat well with metal whisk.

Refrigerate for 30-35 minutes or till the mixture holds its shape and becomes soft on spoon, stirring occasionally.

Take a separate bowl. Add Egg Whites and beat them well. Sprinkle 1 ounce (25 grams) of Sugar and continue to beat until it forms a clear, shiny and glossy mixture.

Using a spatula, gently fold half the beaten whites into the chocolate mixture from the refrigerator until fairly smooth; then gently fold this combined mixture back into the remaining beaten egg whites.


If you want to serve Chocolate Souffle Cold and Chilled, pour this mixture in a small Soufflé dish or small cups fitted with paper collar and sprinkle Chocolate Chips or Sprinkles if needed and refrigerate for at least 4 hours or until firm. Peel off the Paper Collar and garnish the Chocolate Souffle with Whipped Cream and Chocolate Curls if desired.


If you want to serve Chocolate Souffle hot, then pour this mixture in ramekins places in a baking tray. Bake in a pre-heated oven for 20-25 minutes until puffed. Serve hot immediately.




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