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Hot Chocolate Soufflés with Chocolate Cream Sauce

V | GF

Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please.

by GoodFood
Serves
6
Entertaining
Course
Dessert
Prep. Time
20 Hrs
Cook Time
10 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf.

2

For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.

3

Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.

4

Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.

5

Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.

6

Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.

7

Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

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