Never-Fail Chocolate Souffles

Total Time
45mins
Prep 20 mins
Cook 25 mins

This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.

Ingredients Nutrition

  • 14 cup cocoa
  • 2 tablespoons cornstarch
  • 1 cup whipping cream or 1 cup evaporated skim milk
  • 1 tablespoon Kahlua
  • 4 egg whites, at room temperature
  • 12 cup white sugar

Directions

  1. Preheat oven to 375°F.
  2. In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
  3. Add a little of the cream and whisk to make a smooth paste.
  4. Whisk in remaining cream and the liqueur.
  5. I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
  6. If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
  7. In a large bowl, beat egg whites until almost stiff.
  8. Slowly beat in sugar and beat until stiff and glossy.
  9. Now gently whisk a quarter of the egg whites into the cocoa mixture.
  10. Gently fold in another quarter.
  11. Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
  12. Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
  13. The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
  14. Don't worry, even if you only get 6 they will be wonderful.
  15. Set custard cups into a deep baking pan and carry this to the oven.
  16. Open oven, pull out rack, and set down pan.
  17. Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
  18. (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
  19. The centres will be a little runny, as they should be.
  20. Serve immediately.

Reviews

(2)
Most Helpful

My family loved this recipe. This was the first time I ever made souffles, I couldn't believe how easy it was. Thanks Lennie

bizzyliz September 23, 2002

I made the lower fat version using evaporated skim milk and a half batch of four souffles. If I were to do this again, I would use 3 egg whites to make up for the loss of body from not using heavy cream. The recipe is remarkably easy and certain worth trying.

justcallmetoni December 25, 2004

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