Chocolate Soufflé

Submitted by Elizabeth Lee

About the cook: Chef Elizabeth Lee, I was culinary trained in the wine region of Kelowna, British Columbia, Canada at the University of the Okanagan. My love for the culinary art and the ocean drew me to the Yachting industry where I am currently a professional yacht Chef.

About the dish: Ah, the infamous Chocolate Soufflé! This light and airy melt-in-your-mouth dessert is sure to please every palate. I have baked hundreds of soufflés over the years and this recipe will always be an all-time favorite. Note: always use ½-inch size pieces of chocolate or less to ensure it will fully melt. For this dish, it is possible to prepare the base up to 12 hours in advance. Reserve the base on the counter at room temperature, until you are ready for service.

National Origin: France

Serves: 10

Estimated Time: 30 to 60 Minutes


302 grams (10.67 ounces) dark or bittersweet chocolate, ½-inch pieces or callets* (preferably couverture chocolate*)
1¼ cups whole milk (3.25% M.F.)
2 tablespoons cornstarch
2 large egg yolks
3 large egg whites
1¼ tablespoons unsalted butter
2½ tablespoons granulated sugar
1/8 teaspoon cream of tartar
5 teaspoons caster sugar*


Place chocolate pieces in a medium size bowl and reserve.

In a small heavy bottomed saucepan, whisk together milk and cornstarch to combine. Heat saucepan on medium and stirring constantly, bring milk to a simmer.

Pour the hot milk over the chocolate and stir until smooth; rapidly whisk in egg yolks and reserve on counter. Note: this base mixture can be made up to one day in advance.

Preheat oven to 400°F/205°C.

Lightly grease 10 ramekins (1/2-cup size) with unsalted butter. Coat the ramekins with granulated sugar and shake to remove excess. The sugar will assist the rise of the soufflé and create a nice crunchy exterior.

Using an electric mixer, whip egg whites until frothy; add cream of tartar and beat until soft peaks form. Gradually beat in caster sugar, one teaspoon at a time, until sugar is dissolved and stiff glossy peaks form (do not overbeat).

Gently fold the egg whites into the chocolate mixture until thoroughly incorporated and no streaks remain. Ladle chocolate mixture into each ramekin up to the filling line, which is found just below the rim. Bake, resisting any temptation to open oven door, until beautifully puffed and towering high, about 15 to 20 minutes.

Note: I prepare my garnished plates in advance so that the soufflé can be served immediately once removed from the oven.


6 edible flowers
1 tablespoon Dutch cocoa powder

To Plate

Place a fork and spoon on the corner of each serving dish. Using a small fine meshed sieve or tea strainer, dust the fork and spoon with cocoa powder. Gently remove the fork and spoon, being careful not to disturb the cocoa pattern.

Fill 10 individual 1 to 2 ounce cream pitchers or small shot glasses with the Crème Anglaise and garnish with an edible flower. Remove soufflés from the oven, plate and serve immediately accompanied with the Crème Anglaise pitchers.

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