Mini Cocotte Chocolate and rice flour soufflé




10 min.

baking time

8 min.
  • Preheat the oven to 475°F
  • Bring 1 cup of the milk to a boil. Use the rest of the milk (1/4 cup) to dilute the rice or corn flour in a bowl. When the milk is hot, pour over the rice flour solution, bring to the boil and leave to cook for 30 seconds, stirring. Remove from the heat.
  • Melt the chocolate in a double boiler.
  • Separate the egg yolks and whites and keep to one side. Mix the yolks with the sugar then with the cooled thickened milk, then add the melted chocolate and whisk well to bring it all together.
  • With a hand mixer or by hand, whisk the egg whites and once they are stiff, add the sugar. Keep whisking for 2 minutes. Incorporate one third of the egg whites into the chocolate mixture made in the first stage and mix, then mix in the rest of the egg whites carefully to retain the mousse-like texture.
  • Grease the mini-cocottes twice with a brush brushing from the bottom upwards, then shake sugar over to coat the insides. Tap them upside down to remove the surplus. This stage should be done with care because it helps the soufflés to rise vertically.
  • Then pour in the mixture into the greased and sugared mini-cocottes and bake at 475°F for 8 minutes. Serve immediately because the soufflés sink quickly.

10.5 oz. of your favorite plain chocolate

3 eggs

1.25 cups whole or soy milk

1 tbsp. powdered rice (or rice flour) or cornflour

3 1/2 tbsp. light Demerara sugar

1 tbsp. unsalted butter or non-hydrogenated vegetable margarine (to butter the mini-cocottes)

3 1/2 tbsp. light Demerara sugar (for inside of the mini-cocottes)