Chocolate Soufflé

A warm chocolate soufflé really ticks all the boxes doesn't it and because they can be a little tricky to perfect sometimes it makes them all the more special to enjoy.


3/4 C. (6 oz.) milk

1/4 C. + 2 Tbs. sugar

2 Tablespoons (0.5 oz.) cornstarch

1 whole egg

8 Tablespoons Dark Chocolate Ganache

1 Tablespoon Cocoa Powder (See my recommendation)

2 Tbs. Butter

10 to 12 egg whites (approx. 300 grams/10 1/2 oz.)

For Ganache

8 oz bittersweet chocolate (See my recommendation)

3 tablespoons unsalted butter, cut into cubes

2 tablespoons whipped crème fraiche


1. Create a pastry cream by combining milk with 1/8 cup sugar in a heavy saucepan over medium heat, stirring frequently until boiling.

2. In a medium bowl, combine 1/8 cup sugar and cornstarch, then add one egg. Use a wire whip until smooth.

3. While stirring egg/starch mixture slowly add about 1/4 of the simmering milk to temper.

4. Return the warmed egg/starch mixture back into the remaining simmered milk.

5. Stir constantly until very thick.

6. Place in a suitable container and cover the surface of the pastry cream with plastic wrap.

7. Place chocolate and butter in a bowl over simmering water and melt, stirring occasionally until smooth, cool, then add whipped crème fraiche.

8. When cold, remove wrap, add flavoring as desired, and beat until very smooth and creamy.

9. Preheat oven to 375ºF.

10. Butter 4 soufflé molds and dust inside of ramekins with 1/2 tablespoon of sugar each.

11. In a medium bowl, combine the pastry cream and the Chocolate Ganache.

12. At high speed in the bowl of an electric mixer, beat the 10-12 egg whites until stiff.

13. Using a large rubber spatula, gently fold about 1/3 of the beaten egg whites into the pastry cream mixture.

14. Gently fold in the remaining whites

15. Pour the soufflé batter into the prepared ramekins and bake 15 minutes, serve immediately.

16. Serve with remaining chocolate sauce if desired.

Restaurant Carlyle

(Rosewood Hotel)

35 East 76th Street

New York

NY 10021


Chocolate Traveller Notes

For this recipe I recommend both the Valrhona 61% (1kg) or 68% (250g) dark chocolates for this recipe or alternatively the Amedei Toscano Black 66% dark chocolate bar (50g). The Michel Cluizel 72% dark chocolate minigrammes are always a popular choice also and always handy to have in the cupboard for a proper hot chocolate too.

Michel Cluizel
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