Lighter chocolate-orange soufflés
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Lighter chocolate-orange soufflés
Puffy pudding clouds that deliver an intense chocolate hit, despite being lower in calories and sugar than a classic chocolate soufflé. Cacao nibs add a nubbly texture, but can be left out if you don’t have them in your cupboard already
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
238Kcal
Fat
10gr
Saturates
4gr
Carbs
26gr
Sugars
22gr
Fibre
2gr
Protein
8gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 40g plus 1 tbsp caster sugar
- 15g cocoa powder, plus extra to dust
- 10g cornflour
- 150ml skimmed milk
- 1 tbsp triple sec or other orange liqueur
- grated zest of ½ orange, plus extra to garnish
- 40g dark chocolate, finely chopped
- 1 tbsp cacao nibs (optional)
- vegetable oil, to grease
- 2 medium eggs, separated, plus 1 extra egg white
- 4 heaped tsp lighter crème fraîche, to serve
Step by step
Get ahead
Prep to the end of step 2 several hours ahead, pressing a sheet of clingfilm or baking paper onto the surface of the chocolate sauce to avoid a skin forming. Whisk in 1 tbsp milk before adding the egg yolks.
- Put 40g of the sugar in a small pan with the cocoa powder, cornflour and a pinch of salt. Whisk together to disperse any lumps, then gradually blend in the milk. Cook on a low heat, stirring, until thickened, about 3 minutes. Remove from the heat and add the liqueur, orange zest, chocolate and the cacao nibs, if using, then transfer to a bowl and leave to cool for 5 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush 4 x 150ml ramekins lightly with oil then dust with 1 tablespoon of sugar, tipping it around each to coat the insides. Place on a baking tray.
- Mix the egg yolks into the cooled chocolate sauce. Whisk the egg whites to soft peaks in a separate bowl using an electric hand whisk – don’t make them too stiff or they will be difficult to fold in. Using a large metal spoon, stir about a quarter of the egg whites into the chocolate sauce to loosen the mixture, then carefully fold in the rest, keeping as much air in the mixture as possible.
- Spoon into the ramekins and then run a cutlery knife around the rim of each one, to help with the rise. Bake for about 15 minutes until risen and puffy.
- Serve immediately, topped with a spoonful of lighter crème fraîche, orange zest and a dusting of cocoa powder. The soufflés can also be left to cool then turned out and served as a light cake-type dessert.
