Chocolate Soufflé

Chocolate Soufflé

The intense cocoa flavours of No. 9 dark chocolate make a rich but light soufflé.

Ruth Hinks, UK World Chocolate Master

  • 10 ramekins
  • 40 minutes
  • Easy


225g No. 9 dark chocolate
50g Unsalted butter (plus extra for lining ramekins)
180g Egg whites (6 medium)
130g Caster sugar (plus extra for lining ramekins)
60g Egg yolks (3 medium)


  1. Preheat the oven to 200°C.
  2. Brush the sides of your ramekins with soft butter and coat with caster sugar.
  3. Place the No. 9 dark chocolate and butter together in a plastic bowl, and heat slowly in the microwave, until just melted.
  4. Whisk the egg whites and caster sugar until soft peaks form.
  5. Add the egg yolks to the chocolate mixture, and fold in until smooth.
  6. Using a metal spoon, fold the semi-firm egg whites into the mixture, and place in the lined ramekins.
  7. Place the filled ramekins on a tray, and bake for 15-20 minutes.
  8. Dust the soufflé with icing sugar, and serve.

Ingredients & equipment for this recipe

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