A great chocolate dessert recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.


  • Chocolate Base

  • 160ml Milk

  • 1 Vanilla Bean

  • 60g Castor Sugar

  • 20g Cocoa Powder

  • 10g Cornflour

  • 1 tsp Instant Coffee

  • 1 tsp Grand Marnier or brandy

  • 2 Egg yolks

  • Hot Chocolate Sauce

  • 125gm Bitter Chocolate

  • 60 ml Cream

  • 60 ml Milk

  • 1 teaspoon honey


  • Chocolate Base:

  • 1.

    In a small pan bring the milk sugar and vanilla bean to the boil.

  • 2.

    Simmer until sugar is dissolved.

  • 3.

    In a mixing bowl combine all the dry ingredients.

  • 4.

    Put the egg whites and yolks in separate bowls.

  • 5.

    When milk mixture is ready let it cool slightly before adding to the egg yolks, whisking the yolks as you add the milk so as not to scramble the egg.

  • 6.

    Then add this mixture to the dry ingredients along with the Grand Marnier.

  • 7.

    Return the mixture to the pan and cook gently until it thickens.

  • 8.

    Set aside to cool down.

  • 9.

    In a mixer, whisk egg whites (approx 180 ml or 6 egg whites).

  • 10.

    When the whites begin to froth and change colour add approx. 40g castor sugar.

  • 11.

    Continue to whisk until soft peaks form.

  • 12.

    In a mixing bowl put the base mixture and then fold in half the egg whites till smooth.

  • 13.

    Then add remaining egg white and fold in.

  • 14.

    Pour mixture into moulds.

  • 15.

    Over fill slightly then, over the mixing bowl, run a palette knife across the mould.

  • 16.

    With a clean cloth wipe around the rim of the mould.

  • 17.

    Put soufflé into a pre heated oven @ 160 degrees for 8 -10 minutes.

  • Hot Chocolate Sauce:

  • 1.

    Boil ingredients together mixing gently until combined.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 699kj
  • Fat Total 39g
  • Saturated Fat 22g
  • Protein 11g
  • Carbohydrate 90g
  • Sugar 74g
  • Sodium 77mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Require 2 Soufflé dishes. Buttered and coated with castor sugar.

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