Sesame Chocolate Soufflé

Soufflé is French for “to breathe or to blow”, hence the rise and airiness of the dessert. A light and easy chocolate soufflé to make, guaranteed to wow your guests!


Serves 2

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteThe hotter the oven the quicker the soufflé will rise, but the faster it will deflate. A more moderate high heat will ensure a soufflé with a nice even and stable rise.
Share this recipe
Email this recipe


  • 65g cream
  • 100g LINDT EXCELLENCE Roasted Sesame
  • 5g cocoa powder
  • 20g egg yolk (1 yolk of a large egg)
  • 5g corn flour (maizena)
  • 120g egg whites (4 whites of large eggs)
  • 40g castor sugar
  • 5g sesame seeds (for sprinkling)


In a medium-sized saucepan, bring the cream to a boil. Remove from the heat and add the broken pieces of chocolate, stirring well to create a smooth chocolate paste. Add the cocoa powder and mix until smooth.

In a small bowl combine the yolk and the corn flour mixing to a smooth paste. Add some of the chocolate paste to the egg yolk/maizena mix to temper in the two. Then add to the rest of the chocolate paste in the saucepan and return to a low heat to cook out for 30 seconds. Remove from the saucepan into a larger mixing bowl and allow to cool slightly.

Place the egg whites into a clean bowl and whisk until soft peaks form, then start adding sugar. Fold in the meringue in two batches into the chocolate custard base until a smooth, runny batter is achieved. Be careful not to over mix and deflate your soufflé batter.

Pour into well-greased Le Creuset 10cm Mini Cocottes to the top and level off evenly. Then using your thumb wipe the rim of the cocottes clean – there should be no residual mixture left, as this will bake quicker and prevent your soufflé from rising evenly.

Sprinkle with toasted sesame seeds and bake in a preheated oven at 200°C until risen, for approximately 10 minutes. Serve with pieces of Halva and a dusting of icing sugar.