Chocolate and Orange Souffle

a dangerously delicious desert that's sure to impress


  • pastry cream
  • 2 large egg yolks
  • 1/4 oz plain flour
  • 1 oz caster sugar
  • 6 floz whole milk
  • 2 oranges (grated rinds of two and juice of one)
  • souffle
  • 5 large egg whites (at room temperature)
  • pinch of salt
  • 2 oz caster sugar
  • 8 oz 70% dark orange chocolate (grated)


  1. Pastry Cream Method
  2. Bring the milk to the boil in a saucepan and whisk all remaining ingredients in a bowl. Then pour in the hot milk and whisk.
  3. Put into a clean saucepan and cook over a medium heat until the mixture is very thick and starts to bubble.
  4. Pour into a bowl and place clingfilm on top to prevent a skin forming
  5. Souffle method
  6. Whisk the salt and egg whites together until they reach the soft peak stage. Add the sugar and continue whisking.
  7. Fold the egg whites into the warm pastry cream and then fold in the grated chocolate.
  8. Place into buttered and sugared ramekins and put onto a baking tray and put into the preheated oven at 170oC for 10 mins.
  9. Serve at once.


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