Chocolate and hazlenut souffles


  • Melted butter to grease
  • 1 tbs plain flour
  • 1/4 cup milk
  • 50g good quality dark cooking chocolate
  • 1 1/2 tbs Frangelico hazelnut liquer
  • 3 eggs, separated
  • 1 1/2 cups caster sugar


  1. Preheat oven to 200 degrees. Brush four 1/2 cup ramekinds with melted butter and then dust with sugar. Place a baking tray in the oven.
  2. Melt butter in saucepan until foaming. Add flour and cook for 1-2 minutes. Remove from heat. Gradually pour in half the milk, whisking until smooth. Gradually add remaining milk. Place saucepan over medium heat and bring to boil, stirring constantly for 2 minutes. Remove from heat. Add chocolate and stir until smotth and combined. Stir in liquer and egg yolks.
  3. Beat the egg whites until firm peaks form. Add sugar and beat until dissolved. Gradually combine both mixtures.
  4. Pour mixture into ramekins and run finger around inside of the rims.
  5. Pace souffles onto preheated baking tray in oven and bake for 10 minutes or until golden.

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