- 200g milk chocolate
- 2 large egg yolks
- 2 tbsp heavy whipping cream
- 2 tsp plain flour
- 1/4 tsp mixed spice
- 4 large egg whites
- 4 tbsp granulated brown sugar
- Icing sugar for dusting
- Cocoa powder and margarine for greasing
Resources/Equipment You Will Need
- 3 mixing bowls
- Electric Hand mixer
- Rubber Spatula
- Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. Get the ingredients ready. Your ingredients include 200g milk chocolate; 2 large egg yolks
2 tbsp heavy whipping cream; 2 tsp plain flour; 1/4 tsp mixed spice; 4 large egg whites
4 tbsp granulated brown sugar; Icing sugar for dusting and Cocoa powder and margarine for greasing.
- Get your ramekins and grease them with margarine/ butter.
- Dust the greased ramekins with cocoa powder. This whole process is to ensure that your chocolate mousse will not stick to the ramekin.
- Break up the chocolate and put it in a microwave safe bowl.
- Melt the chocolate in the microwave at 20 sec intervals, stirring until the chocolate has melted. This helps to prevent the chocolate from burning. [Alternatively, you may use the stove top to melt your chocolate. Bring some water to the boil in a saucepan/pot. When it has boiled remove it from the heat. Place the chocolate in a heat proof bowl over the saucepan of boiling water and stir as the chocolate is melting. The steam will do the job of melting the chocolate.]
- Set the melted chocolate aside. In a separate bowl, put the egg yolks and fresh cream. Whisk until just combined.
- Take the set aside melted chocolate and pour it into the bowl with the whisked egg yolks and fresh cream mixture. Again whisk until combined.
- Add flour and mixed spice to the chocolate mixture. Mix using the whisk until well incorporated and set aside.
- In another separate bowl, beat the egg whites using the electric hand mixer.
- Beat until soft peaks form. (A soft peak is when the peaks are just starting to hold. They’re soft and melt back into themselves after a second!)
- Add the sugar bit by bit, beating well after each addition.
- Beat until stiff peaks form. (Stiff peaks are peaks that hold their shape on your beaters when you lift them up)
- Take the set aside chocolate mixture and add half of the stiff egg whites to it. Using a rubber spatula, mix until evenly combined. Pour this mixture into the bowl with the remaining half of the stiff egg whites.
- Mix until well combined and no streak of egg white is showing.
- Pour the batter into the prepared ramekins. Bake in preheat oven for about 20 minutes or until fluffy on top and a skewer inserted comes out clean.
- Stand on a cooling rack for 5 minutes, dust with some icing sugar before serving. Enjoy!
Pictorial Detailed Instructions
A bit of a long process but it will all be worth it when that souffle melts in your mouth! Let me know how it goes in your kitchen when you try it. You can have this on its own or with custard (on a cold night) or ice-cream (on a hot night!). Sign-up for new recipe alerts by email.