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Chocolate whiskey soufflé

Australian Gourmet Traveller recipe for chocolate whiskey soufflé.

By Emma Knowles
  • 15 mins preparation
  • 25 mins cooking plus chilling
  • Serves 4
  • Print
Chocolate whiskey soufflé
Can you think of a finer way to finish a meal than with this soufflé? We can't. With a texture leaning towards a pudding, it's totally irresistible. Use whatever liqueur or spirit takes your fancy - we've gone with whiskey, but muscat or Grand Marnier would both add distinctively boozy notes.


  • 150 ml thickened cream, plus extra to serve
  • 40 ml whiskey
  • 400 gm dark chocolate (55% cocoa solids), finely chopped
  • 80 gm butter, coarsely chopped
  • 4 eggs, separated
  • 50 gm plain flour (1/3 cup)
  • 1 tbsp Dutch-process cocoa, sieved, plus extra for dusting
  • 80 gm caster sugar


  • 1
    Bring 100ml cream and whiskey to the simmer in a small saucepan over medium-high heat, then add half the chocolate, remove from heat and stand for 5 minutes. Stir until smooth, transfer half to a small bowl and refrigerate until firm (1-2 hours), then roll into 4 even balls. Set remaining chocolate mixture aside at room temperature (this is the base of the warm chocolate sauce served with the soufflés).
  • 2
    Preheat oven to 180C. Melt butter and remaining chocolate in a heatproof bowl over simmering water, stirring occasionally, until smooth and combined. Remove from heat, add yolks, flour, cocoa and 50gm sugar and stir until smooth.
  • 3
    Meanwhile, warm reserved chocolate mixture over low heat, stir in remaining cream and keep warm.
  • 4
    Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks, gradually add remaining sugar and whisk to firm peaks. Fold into yolk mixture, then half-fill 4 buttered and sugared 300ml ovenproof ramekins. Place a chocolate ball in the centre of each, top up with remaining soufflé mixture and place on an oven tray. Bake until puffed and well risen (15-20 minutes).
  • 5
    Dust soufflés with extra cocoa and serve immediately with warm chocolate sauce and extra cream.