Recipes > Desserts > Souffles > Chocolate Souflé

Chocolate Souflé


  • 4 tablespoonfuls grated chocolate
  • milk
  • 3 tablespoonfuls cornstarch
  • butter
  • 6 tablespoonfuls sugar
  • 8 eggs


Boil the grated chocolate in 1 cup milk; mix the cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful butter and continue stirring until the contents loosen themselves from bottom of saucepan; transfer the paste to a dish and set aside; when nearly cold stir 1/2 tablespoonful butter to a cream and add alternately the sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls); add lastly the beaten whites of 6 eggs and finish the same as Lemon Souflée; serve with vanilla sauce.


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Desserts and Salads (1920).

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