Chocolate Soufflé


300 ml Milk

30 g Sugar

1 Vanilla bean or essence

40 g Flour

40g Butter

40 ml (2) Egg Yolks



For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.

Prepare the soufflé dishes by greasing well with butter and dredging with sugar.

Make a white vanilla sauce.

Heat the milk and vanilla bean in a saucepan.  Add the sugar and dissolve it. Infuse the vanilla bean.

Make a white roux using the butter and flour. Allow to cool.

Remove the vanilla bean, and add the milk to make a smooth sauce.

Cook gently for 5 minutes, stirring occasionally to prevent burning and to prevent a skin from forming.

Cool the mixture, but while still warm add the yolks one at a time.  Keep warm in a bain-marie. (If using essence, add the vanilla now)

Make a meringue.  Whisk the egg whites to froth. Add the sugar and whisk to a firm peak

Fold the egg whites into a sauce with a spatula.

Pour the mixture into prepared moulds so that each is three quarters full

Bake in an oven at 175 – 180°C, about 25 min.