Desserts & Treats

85% Chocolate Soufflé

This recipe is intended for the serious dark chocolate lover. For a less intense version substitute the Lindt 85% Excellence for a milder bar.

Recipe by Master Chocolatiers Jean-Pierre Larramendy, Helene Mazuyer, & David Vignau

Print this recipe

Tasting TIPS for Enjoyment

Do not open the oven door during baking!

Ingredients:
  • 1 cup (240ml) milk
  • 2 tablespoons cornstarch
  • 1 cup (100grams) cocoa powder
  • 1 ½ bars (3.5 ounces/100g each) Lindt Excellence 85% Cacao bar, chopped
  • 3 egg yolks
  • 6 egg whites
  • 2 ½ tablespoons sugar
  • Melted butter to prepare the soufflé forms (ramekins)
Method:
  1. Preheat the oven to 350ºF (180ºC)
  2. Prepare 6 individual ramekins by coating the inside with melted butter and cocoa powder. Tap out the excess.
  3. Combine the milk, cornstarch 1 teaspoon of the cocoa powder in a saucepan.
  4. Whisk to combine and heat.
  5. Add the chocolate and stir until melted.
  6. Place the contents of the sauce pan into a large mixing bowl, stir in the egg yolk and reserve.
  7. Whip the egg whites and sugar until stiff peaks are formed.
  8. Using a whisk, carefully fold the egg whites into the chocolate mixture.
  9. Spoon the soufflé mix into the prepared forms. Only fill form to ¾ full.
  10. Bake at 350 F (180 C) for 14 minutes. Do not open the oven door during baking!
  11. When finished, remove the soufflé and place on a heat proof dessert plate. Dust with cocoa powder or powdered sugar. Serve immediately.
Yield:
Makes approximately 20 truffles
Site Information Links
Our Company
Shop
Need Assistance?