Never-Fail Chocolate Souffles

Recipe by Lennie
READY IN: 45mins


  • 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


  • Preheat oven to 375°F.
  • In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
  • Add a little of the cream and whisk to make a smooth paste.
  • Whisk in remaining cream and the liqueur.
  • I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
  • If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
  • In a large bowl, beat egg whites until almost stiff.
  • Slowly beat in sugar and beat until stiff and glossy.
  • Now gently whisk a quarter of the egg whites into the cocoa mixture.
  • Gently fold in another quarter.
  • Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
  • Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
  • 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.
  • Don't worry, even if you only get 6 they will be wonderful.
  • Set custard cups into a deep baking pan and carry this to the oven.
  • Open oven, pull out rack, and set down pan.
  • Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
  • (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.
  • The centres will be a little runny, as they should be.
  • Serve immediately.