Chocolate soufflés

Chocolate soufflés

A sweet dessert with matching sweet wine makes us feel like grandma sipping a lawyer blissfully. A few classic treats in a row. - RECIPES (WITHOUT WINE TIPS) RUTGER VAN DEN BROEK | PHOTOS SASKIA LELIEVELD | STYLING NICOLE DE WERK

Chocolate soufflés

What you need (4 people)


  • 200 g dark chocolate, coarsely chopped
  • 200 ml of milk
  • 15 g cornstarch
  • 2 egg yolks
  • 4 proteins
  • pinch of salt
  • 50 g fine sugar


  • butter, to grease
  • fine sugar, for the moulds
  • icing sugar, for dusting

This is how you make it

Preheat the oven to 180°C. Grease four soufflé trays of about 175 millilitres capacity with butter, sprinkle with sugar and shake out excess sugar. 

Put the chopped chocolate in a bowl and set aside. Mix a quarter of the milk with the cornstarch and stir into a smooth porridge. Add the remaining milk and stir to combine. Bring the milk mixture to the boil while stirring. Let it boil over low heat for 1 minute. Then pour it over the chocolate and stir until all the chocolate is dissolved. Then mix in the egg yolks. 

Put the egg whites with the salt in a fat-free bowl and beat everything until stiff with a (hand) mixer with whisk(s). As soon as the egg whites become foamy, gradually add the fine sugar. Stir a third of the stiffly beaten egg whites into the chocolate mixture. Then fold the rest of the egg whites into the chocolate mixture in two parts. Fill the trays to the top with the mixture and smooth the top. Bake the soufflés for 14-18 minutes. Dust them lightly with icing sugar and serve immediately. 



Curious about more sweet desserts with matching sweet wine? Read it in WINELIFE Magazine 78. You can order this one here!

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