Dark chocolate soufflés with hazelnut cream

Prep 30 min
Total 40 min
Serves 6



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

Hazelnut cream

1/2 cup
35% cream


  • 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.


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