Home About Us Inspiring Recipes Made in Staub Britt Woodruff CHOCOLATE SOUFFLÉS
CHOCOLATE SOUFFLÉS THE BEST DESSERT Vegetarian and gluten free, these easy to prepare rich chocolate soufflés will puff up beautifully when cooked with that all important gooey centre. The batter can be made up to one day ahead of cooking but the soufflés are best when baked within a few hours of making the mixture if possible. If preparing in advance, be sure to wrap the container tightly with cling film to avoid the batter being exposed to too much air. You could also make this recipe Vegan, replace the dark chocolate with Vegan chocolate and the egg with a ‘no egg replacer’ or Aquafaba (chickpea brine).


Created by Brittany Woodruff of Naturally.B for STAUB
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INGREDIENTS

  • 115ml Oat milk
  • 110g Dark Chocolate (80%)
  • 2 tsp Almond Extract
  • 10g Cornflour (sifted)
  • 30g Icing Sugar
  • 1.5 Egg Yolks
  • 3 Egg Whites
  • Butter /Vegetable Oil (for greasing)

HOW TO MAKE IT

  1. Preheat your oven to 200°C and make sure all the ingredients are at room temperature.
  2. Grease the Staub Mini Cocotte’s with either butter or vegetable oil.
  3. Heat the oat milk until you see small bubbles around the edges but don't let it boil, then remove from the heat.
  4. Chop the dark chocolate into small pieces then add to the hot oat milk along with the almond extract.
  5. Use a whisk to stir until the chocolate is fully melted and smooth.
  6. Add the egg yolk and stir with the whisk.
  7. Then add the cornflour and stir again.
  8. Using an electric mixer, whisk the egg whites until fluffy, adding the icing sugar one spoon at a time whilst whisking.
  9. Make sure the eggs have turned white and have stiff peaks.
  10. Slowly add the fluffy egg whites to the chocolate mixture and gently fold - try not to over stir as you don’t want to knock the air out of the mixture.
  11. Spoon the mixture into the prepared Mini Cocotte’s making sure the mixture goes right to the top.
  12. Bake in the oven for 12 minutes until the soufflés have puffed up nicely.
  13. Remove from the oven and serve with ice cream (dairy or vegan) or a light custard - be careful the Cocotte will be very hot.