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Valrhona Chocolate Soufflé

Valrhona Chocolate Soufflé

Learn how to bake a soufflé with Chef Miko Aspiras from Hilton Sydney using our baking range from Valrhona.
Course Dessert



  • 450g fresh milk
  • 120g caster sugar
  • 30g corn flour
  • 90g egg yolks
  • 445g Valrhona Guanaja 70% Dark Chocolate Feves
  • 300g Egg whites
  • 3g cream of tartar

Serving Suggestions

  • Ponthier Raspberry purée
  • Fresh Mint


  • - Whip the egg whites and cream of tartar together until stiff peaks form
  • - In a heat proof bowl , melt the chocolate in a microwave with 20 second interval, make sure to stir the chocolate around to avoid burning .
  • - In a sauce pot boil the milk, whisk in the corn flour, stir until well combined and mixture has thickened
  • - Pour the hot milk mixture on to the chocolate
  • -Whisk together until well incorporated
  • - Whisk in egg yolks
  • - Whisk in ¼ part of the egg whites
  • - Using a rubber spatula fold in the rest of the whipped meringue
  • - Prepare your cups. Use a ramekin style cup. Brush insides bottom and sides of the ramekin with butter, sprinkle with caster sugar
  • - Pipe in the soufflé mixture, level the mixture then clean the rim of cups
  • - Bake for 8-10 minutes at 195C
  • - Sprinkle top with powdered sugar
  • - serve with raspberry purée and mint



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