Dark chocolate soufflés with hazelnut cream



30 min


40 min



Dark chocolate soufflés with hazelnut cream

Dark chocolate soufflés with hazelnut cream. (Photo, Angus Fergusson.)


  • 1 tsp unsalted butter , at room temperature
  • 5 tbsp granulated sugar
  • 2 100g-pkgs good-quality 70% dark chocolate , finely chopped
  • 1/3 cup 35% cream
  • 1 tsp vanilla
  • 3 eggs , separated
  • 3 egg whites
  • 1/4 tsp Maldon sea salt , optional

Hazelnut cream

  • 1/2 cup 35% cream
  • 2 tbsp hazelnut liqueur


  • Preheat oven to 375F. Butter the inside of 6 ramekins that hold about 1/2 cup each. Dust with 2 tbsp sugar, tilting cups to coat evenly, then tap out any excess sugar. Arrange ramekins on a large baking sheet.
  • Fill a medium saucepan with about 1 in. of water. Bring to a simmer over medium-low. Combine chocolate with 1/3 cup cream and vanilla in a large heatproof bowl. Set bowl over saucepan, covering saucepan completely. Stir often until chocolate is melted, about 3 to 4 min. Remove from heat, and let cool slightly.
  • Beat 6 egg whites in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in remaining 3 tbsp sugar until stiff peaks form when beaters are lifted, about 2 min. Set aside. Using same electric mixer (no need to wash beaters), beat 3 egg yolks in a medium bowl until pale and thickened, about 3 min. Stir 1/2 cup chocolate mixture into yolks. Fold in remaining chocolate mixture. Stir a quarter of egg whites into chocolate mixture until blended. Gently fold in remaining whites. Pour or ladle mixture into prepared ramekins until full.
  • Bake in centre of oven until soufflés are puffed and tops are firm to the touch, 10 to 12 min. Sprinkle with salt.
  • Beat 1/2 cup cream until stiff peaks form when beaters are lifted. Beat in liqueur. Serve with soufflés.

Nutrition (per serving)

  • Calories
  • 414,
  • Protein
  • 8 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 29 g,
  • Fibre
  • 4 g,
  • Sodium
  • 75 mg.