Makes 2 large souffles

  • 200g 70% chocolate
  • 200g milk
  • 2 egg yolks
  • 10g cornflour
  • 6 egg whites
  • 80g caster sugar
  • Soft butter to line the mug

For the cream:

  • 100ml fresh cream
  • 50g creme fraiche
  • 1 tbsp vanilla extract


  1. Preheat oven to 180c. Brush your mug with soft butter, making sure the brushstrokes are straight up, dust with caster sugar and place in the fridge
  2. Melt the chocolate over bain marie
  3. Mix the egg yolk and cornflour, warm the milk and mix together, return to the heat and cook it out until a thick, smooth paste is formed
  4. Add the paste to the melted chocolate and mix
  5. Whisk the egg whites at medium speed, add the sugar in 3 stages until soft peaks form
  6. Fold both mixes together carefully, being careful not to knock out too much air.
  7. Spoon into the mug, tap off a work surface to remove air, scrape away excess with the back of a knife
  8. Run your thumb around the rim, to clean it, and cook at 180c for 15mins
  9. While the souffle is cooking, add the cream, creme fraiche and vanilla into a bowl and whisk until thick, reserve in fridge.
  10. When the souffle is ready, remove carefully from the oven, dust with cocoa powder, and serve with the whipped cream.