Mini chocolate soufflés

Mini chocolate soufflés

Little Kitchen
Jacqui Melville

Many kids find dark chocolate a little bitter, and like the sweetness of milk chocolate. So if you’re making these soufflés for your friends, try using half dark and half milk chocolate instead.


Quantity Ingredient
70g softened butter
5 tablespoons caster sugar
2 tablespoons plain flour
1 cup milk
65g milk chocolate, roughly chopped
65g dark chocolate, roughly chopped
4 eggs, separated
icing sugar, to dust
double cream, to serve (optional)


Quantity Ingredient
sharp knife and chopping board
see method for ingredients
mixing bowl
measuring cups
pastry brush
baking tray
electric mixer
measuring spoons
wooden spoon
icing sugar shaker
metal skewer


  1. Ask a grown-up to help you preheat the oven to 200ºC.
  2. Measure out 20 g of the butter, place it in a saucepan and ask a grown-up to help you melt it over a medium heat. Leave it to cool a little.
  3. Use a pastry brush to coat the insides of the soufflé dishes with melted butter. Make sure you brush in an upwards direction, as it helps the soufflé to rise upwards in the oven. Measure out 2 tablespoons of the caster sugar and sprinkle a little inside each soufflé dish. Carefully roll the dishes along the work surface so that the sugar sticks to the butter and forms an even coating. Place the dishes on a baking tray.
  4. Ask a grown-up to help you put the saucepan back on a medium heat and melt the rest of the butter. Add the flour and whisk it in briskly until the mixture is smooth and starts to bubble.
  5. Add the milk, a little at a time. Whisk all the time so that the milk mixes in smoothly and there are no lumpy bits. Let it simmer for 1 minute then take it off the heat.
  6. Add the chopped chocolate and the rest of the caster sugar to the hot mixture and stir until the chocolate has all melted. Add the egg yolks and mix them in until very smooth. Ask a grown-up to help you scrape all the mixture into a large mixing bowl and leave it to cool down a bit more.
  7. Put the egg whites into the bowl of an electric mixer and beat until they form a thick white foam with little peaks when you lift the beater out.
  8. Ask a grown-up to help you tip half of the egg whites onto the chocolate mixture. Use a large kitchen spoon to stir them together, working from the middle of the bowl. Instead of stirring round and round, try to cut downwards through the mixture and then turn it over (this is called ‘folding’). When nearly mixed in, add the rest of the egg whites and fold them in too. The soufflé mixture should be light and frothy and not streaky.
  9. Divide the soufflé mixture between the dishes then ask a grown-up to help you put them in the oven. Cook for 15 minutes without opening the oven door. When the soufflés are ready they should feel a bit springy and bouncy when you touch them. Slide a skewer into the centre to make sure they are not runny underneath.
  10. Ask a grown-up to take the soufflés out of the oven and dust them with icing sugar. Take them to the table straight away and serve them with a dollop of cream of you like.
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