Toblerone Souffle
Elevate your dessert game with this decadent Toblerone Soufflé, a luxurious twist on the classic French favorite. This recipe combines the rich, nutty sweetness of Toblerone chocolate with airy, melt-in-your-mouth texture for an indulgent treat that’s surprisingly easy to master. Whipped egg whites ensure a perfectly light and fluffy rise, while the molten chocolate base delivers bold flavor in every bite. With a prep time of just 20 minutes and a quick bake, you’re only moments away from a show-stopping dessert that’s ideal for dinner parties or romantic nights in. Serve these individual soufflés straight from the oven with a dusting of powdered sugar for a stunning dessert that impresses every time. Perfect for chocolate lovers and an irresistible homemade alternative to restaurant-quality soufflés!
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Recipe Information
Ingredients
- 200 grams Toblerone chocolate
- 30 grams Unsalted butter
- 3 large Egg yolks
- 4 large Egg whites
- 50 grams Caster sugar
- 15 grams Plain flour
- 150 ml Milk
- 1 teaspoon Vanilla extract
- 10 grams Butter (for greasing)
- 10 grams Granulated sugar (for dusting ramekins)
- 5 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 200°C (400°F) and place a baking sheet in the oven to heat up.
Grease the inside of 4 ramekins (approx. 200 ml capacity each) with butter and coat them with granulated sugar, shaking off the excess.
Place the Toblerone chocolate and unsalted butter in a heatproof bowl and melt them together over a saucepan of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a medium saucepan, heat the milk over medium heat until just warm. Remove from heat and whisk in the flour until smooth.
Gradually add the melted chocolate mixture to the milk and flour mixture, stirring continuously. Mix in the vanilla extract and egg yolks until fully combined, then set the mixture aside.
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a little at a time, while whisking, until the mixture forms firm, glossy peaks.
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites. Avoid overmixing to keep the batter airy.
Divide the soufflé mixture equally between the prepared ramekins, filling each about three-quarters full.
Wipe the rims of the ramekins with your thumb to create a clean edge—this helps the soufflés rise evenly.
Place the ramekins on the preheated baking sheet and bake in the oven for 12-15 minutes, or until the soufflés are well risen and have a slight wobble in the center.
Remove from the oven and dust with powdered sugar (if desired) before serving immediately.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 192.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 684 mg | 53% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
