Chocolate Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ounces chocolate
  • ¼ pint milk
  • 4 tablespoons


Break chocolate into small pieces and put it in an enamelled saucepan with half the milk. Cook gently, stirring from time to time, until the chocolate is melted and quite free from lumps. Combine sugar, egg yolks and desired amount of vanilla extract in a mixing bowl, and work them together with a wooden spoon until they are of a creamy consistency. Mix remaining milk with cornflour and add it