Preparation Notes: 35min, plus cooling and chilling
Cooking Notes: about 15min
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- 150 g (5oz) plain chocolate, 70% cocoa solids, finely chopped
- 4 Tbsp. whisky
- 500 ml (17 fl 0z) whole milk
- 1 Tbsp. instant coffee granules
- 4 medium eggs, separated
- 125 g (4oz) caster sugar
- 4 gelatine leaves, we used Costa Fine-Leaf
- 200 ml (7 fl oz (1/3 pint)) double cream
For the sauce
- 60 g butter
- 100 g (3 1/2oz) dark brown soft sugar
- 125 ml (4 fl oz) double cream
- Step 1
Prepare the ramekins. Wrap a double thickness of baking parchment around the outside of eight 110ml (33/4oz) ramekins, making sure it comes at least 2.5cm (1in) above the top of the ramekin. Secure around the base with a rubber band to hold the parchment tightly in place. Put chocolate and whisky into a medium bowl and set aside.
- Step 2
In a large pan, heat the milk and coffee until piping hot (but not boiling). Meanwhile, in a separate large bowl, beat egg yolks and caster sugar until well combined. In another bowl,
cover gelatine with cold water and set aside to soften for 5min.
- Step 3
Gradually pour hot milk mixture into the egg yolk bowl, stirring constantly. Return mixture to the empty pan. Heat, stirring constantly, until mixture is thick enough to coat back of spoon – about 5min. It should be steaming, but do not allow it to boil or it will scramble.
- Step 4
Pour hot mixture into the chocolate bowl. Lift gelatine out of water (squeeze out excess) and add to the same bowl. Stir until chocolate is melted and mixture is combined. Cover surface with clingfilm (to prevent a skin forming) and set aside to cool completely.
- Step 5
When the custard is cool, in a large bowl whip the cream until it holds soft peaks. Add cooled chocolate mixture to the cream bowl and whisk to combine. In a separate large clean bowl with clean whisks, whip egg whites until they hold firm peaks. Add to the chocolate mixture and fold together (tricky at first, but have patience – the mixture will come together).
- Step 6
Pour the mixture into a large jug, then divide among the ramekins (the collar should contain the mixture above the top of the ramekin). Chill to set – at least 5hr.
- Step 7
For the salted butterscotch, melt the butter in a medium pan over medium heat. Add the sugar, cream and 1/4tsp salt. Bring to the boil, then simmer for 3-5min, stirring occasionally, until thickened. Take off heat and taste carefully (it will be hot). Add more salt if needed. Allow to cool for 5min.
- Step 8
To serve, carefully peel off the baking parchment collars from the soufflés. Serve with the hot salted butterscotch sauce.
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Get Ahead
Prepare to end of step 6 up to a day ahead. Cool sauce, then cover and chill. To serve, gently reheat sauce in a pan and complete recipe.
Per Serving:
- Calories: 566
- Fibre: 1 g
- Total carbs: 43 g
- Sugars: 43 g
- Total fat: 38 g
- Saturated fat: 23 g
- Protein: 8 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
