Lifestyle

Ooh là là, a delicate dessert

By Contributed

Feb 17, 2026

Every fortnight, The Teller Collective owner Aline Davies will share some of her favourite recipes for readers wanting to try a little restaurant magic at home.

Chocolate soufflé

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Ingredients:

60g unsalted butter

120g dark chocolate — 54%

3 egg yolks

5ml vanilla bean essence

40g caster sugar

3 egg whites

2g cream of tartar

For the moulds:

Softened unsalted butter

Caster sugar

Method:

Melt the chocolate and butter over a double boiler or microwave. If using a microwave, use a glass bowl and 30-second increments until the chocolate and butter come together.
Whisk the yolks, sugar and vanilla together and add the melted chocolate mixture to it.
In a stand mixer, whisk the egg whites, sugar and cream of tartar to stiff peaks.
Fold the egg white into the chocolate mixture in 2 batches to not lose too much volume.
Gather the desired moulds you want and turn your oven to 190°C.
Using a pastry brush, paint the moulds with the butter and then with an upwards motion, brush the butter from the bottom of the mould to the top, this allows ridges to form on the side of the mould which will guide the soufflé up.
Dust the moulds with sugar and shake off excess.
Pour the batter in the mould half a centimetre from the top, clean the edges so it’s not messy.
Bake in the oven immediately for 12 mins.
You should get 3 classic soufflés out of this or 2 larger ones.
Remove from oven and serve immediately with your favourite ice cream.

Serving suggestions and tips:

Classic vanilla ice cream or decadent chocolate ice cream.
Berry compote, extra chocolate topping, fresh raspberries.
You can butter your moulds ahead of time and leave in the fridge to keep cold.
If you’re not ready to eat, you can make the chocolate and egg yolk mix and keep it at room temperature before you add the egg whites.
This is a dish served and eaten fresh from the oven; the mould will be hot, so watch your fingers.
You can use classic soufflé moulds or any vessel that you have access to — the love is in making the soufflé and enjoying the delicateness of it.