Chocolate Soufflé

Michelin guide's Instagram started posting recipes, souffle being one of them. This is my 2nd attempt in doing this chocolate souffle, I don't know what I did wrong the first time but it was too watery, it didn't puff, and chocolate was too dark for my taste. I didn't quit and after a few research, made my second attempt. I think I got it right :)

This is meant to be served immediately but I couldn't finish my souffle so I stored the leftover in fridge to eat the next day. I actually preferred it cooled!


serves: 1 souffle | prep: 20 mins | bake: 10 mins


  • 70g milk

  • 1 egg yolk

  • 3.5g cornstarch

  • 20g cane sugar

  • 20g white sugar

  • 75 grams dark chocolate (not a fan of dark so I used 50% cocoa)

  • 55g egg whites

  • 5g powdered sugar

  • melted butter for ramekin


  1. Preheat oven to 400 degrees.

  2. Butter ramekin or oven safe mug and cover entire inner surface with sugar.

  3. Beat egg yolks with sugar and cornstarch. Heat milk and pour over egg yolk mixture. Mix well then pour in saucepan. bring to a boil and cook for 2 minutes (medium high heat).

  4. Melt chocolate and add in saucepan. Mix well.

  5. Beat egg whites to a light mousse and slowly add powdered sugar.

  6. Gently incorporate egg white mousse into saucepan and fold / gently mix with the chocolate mixture.

  7. Fill ramekins with mixture. Bake for 400 degrees for 10 mins.


© 2020 Serena Dalrymple