Chocolate Soufflé Recipe
Chocolate Soufflé
Flavors of Belgium
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Baking time: 13-20 minutes
Difficulty: Easy
Chef's Note
A classic recipe from Lindt chocolatiers
Ingredients for 1 large mold or 4 individual molds
- 200 g (7 oz.) unsweetened dark Chocolate
- A few wafer cookies
- 3 tbsp. milk
- 100 g (1/2 cup) sugar
- 20 g (4 tsp.) butter
- 3 eggs (2 yolks + 3 whites)
- 2 tbsp. Curaçao
- Icing sugar
  1. Break 5 1/4 oz of Lindt Surfin into pieces and melt in 3 tablespoons of water over low heat, stirring continuously;
  2. Dip wafers (bricelets) into melted chocolate so that they are half covered and place them on a piece of wax paper to set;
  3. Put rest of the chocolate mixture back onto the stove, add the milk and 60 g (1 3/4 oz.) of sugar and stir until the mixture is smooth; Allow to cool slightly;
  4. Meanwhile, cut rest of chocolate into small pieces;
  5. Grease mold(s) with butter and dust with powdered sugar;
  6. Beat egg whites until stiff, adding sugar slowly towards the end;
  7. Stir egg yolks into cooled chocolate mixture, then fold in the whipped egg whites and the chopped Lindt Surfin;
  8. Add Curacao and pour mixture into mold(s); dust with powdered sugar, place in an oven preheated to a temperature of 180 C or 365 F and bake for about 13-20 minutes according to the size of the mold(s), test with a wooden skewer;
  9. Dust once more with powdered sugar serve immediately with chocolate wafers.
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