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Double Chocolate Souffle
This indulgent double chocolate soufflé is a rich and elegant dessert, perfect for impressing guests. Made with high-quality dark chocolate and cocoa powder, it delivers an intense, deep chocolate flavour with every spoonful. The light, airy soufflé rises beautifully in the oven, while a hidden centre of smooth chocolate ganache melts into a luscious, molten core. Delicately balanced between richness and lightness, this dessert is both luxurious and irresistibly satisfying—best served warm for the ultimate chocolate experience.
Cooking Time 37 Minutes
Portions
10
Ingredients
Increase Portion Size
- g Country Range Fat Reduced Cocoa Powder
- g Country Range Cornflour
- g Water
- g Sugar
- g Valahrona Araguani 72% chocolate
- g Cold water
- g Egg white
- g Sugar
- g Chocolate ganache rolled per ramekin
-
1
Step 1
Mix the cornflour and the cocoa powder together and gradually add the cold water to make a smooth paste. -
2
Step 2
Bring the water and sugar to the boil. -
3
Step 3
Melt in the chocolate then whisk in the cocoa powder. -
4
Step 4
Mix in the cornflour mix and then cook until thick. -
5
Step 5
To make the souffle, mix 90g of souffle base with meringue made from the egg white and 45g sugar -
6
Step 6
Put one piece of chocolate ganache in the bottom of the ramekin and then top up with the soufflé mix. -
7
Step 7
Bake for 15 minutes.
Ingredients
Increase Portion Size
- g Country Range Fat Reduced Cocoa Powder
- g Country Range Cornflour
- g Water
- g Sugar
- g Valahrona Araguani 72% chocolate
- g Cold water
- g Egg white
- g Sugar
- g Chocolate ganache rolled per ramekin
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