Frozen milk chocolate ‘soufflés’ with raspberries and hot chocolate sauce

Frozen milk chocolate ‘soufflés’ with raspberries and hot chocolate sauce

30 mins Prep · 15 mins Cook

To give the soufflés a raspberry centre, fill the ramekins halfway with the soufflé mixture then, using a cookie scoop, add a scoop of SpinneysFOOD Raspberry Sorbet in the centre then finish the soufflé as intended

Created by Spinneys
Prep time 30 minutes
Freezing time 6 hours or until soufflés are firm to the touch
Cook time 15 minutes
Serves 4
Cuisine French
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 977
Fat 63.8g
Saturates 41.4g
Protein 15.8g
Carbs 88g
Sugars 76.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Cut four strips of parchment paper, each 40cm x 10cm long. Wrap the outside of four 180ml ramekins with the parchment strips, leaving a border along the top edge (the paper should be taller than the ramekins). Tape the seams. Place on a baking sheet.


Chop the chocolate then place in a large microwave-safe bowl. Melt in the microwave.


Add the condensed milk to the chocolate and stir to combine.


Separate the egg whites from the yolks. In another bowl, whisk the double cream and egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture. Spoon the mixture into the ramekins making sure to overfill them. Freeze for 6 hours or until the soufflés are warm to the touch.


To make the sauce, place the cream in a medium pot and bring to a boil over a medium heat. Chop the chocolate. Pour the hot cream over the chopped chocolate. Add the salt and stir until smooth.


Remove the paper and serve immediately topped with the frozen raspberries and the hot sauce.