January 15, 2014

Soufflés are an elegant dessert and one dish that Pastry Arts students learn how to conquer in class. Enjoy this light and fluffy Hot Chocolate Soufflé from our upcoming Basic Pastry Techniques course.

Yields eight ½-cup soufflés or one 8-inch soufflé mold


12 oz. whole milk
3 oz. bittersweet chocolate, chopped
2 each egg yolks
2 oz. sugar
2 Tbs. cornstarch
6 each egg whites

Hot Chocolate Souffle with Chocolate sauce and Langue de Chat Biscuits


  1. Butter and sugar the ramekins or mold. Preheat oven to 400°F.
  2. Place the chopped chocolate in a heat proof mixing bowl.
  3. In a small saucepan, bring the milk to a boil. Immediately turn off the heat and carefully pour the hot milk over the chopped chocolate. Cover and let it sit for 3 minutes.
  4. Stir the chocolate/milk mixture with a spatula until smooth and combined.
  5. In a separate mixing bowl, whisk the sugar, egg yolks and cornstarch until thoroughly combined.
  6. Return chocolate/milk mixture to saucepan and heat over medium-high heat. Slowly add the sugar and egg mixture into the chocolate mixture. Whisk to prevent lumps from forming.
  7. Bring to a boil for 1 minute, whisking constantly.
  8. Remove from the heat, transfer to a clean mixing bowl and set aside to let cool.
  9. Whip the egg whites until stiff, but shiny peaks are formed.
  10. Place 1/3 of the whipped egg whites into the chocolate mixture and stir to lighten.
  11. Fold in the remaining 2/3rds of the egg whites.
  12. Place soufflé mixture in ramekins. Place on the lowest oven rack and let bake at 400°F for 10 – 15 minutes for individual soufflés; 25 – 30 minutes for one large soufflé.
  13. Finished soufflés should be well risen and will have a small amount of moist egg mixture remaining on an inserted toothpick or skewer. The interior should be mostly dry. Remove from oven and serve immediately.

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If you are interested in attending a Pastry Arts Program, contact our campuses for more information:

1.866.552.2433 Austin Campus

1.877.249.0305 Boulder Campus