Milk Chocolate Soufflés with Nougat Whip

Name: Milk Chocolate Soufflés with Nougat Whip
Total time: 48 min
Yield: 8 servings
Ingredients: 12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; ½ cup heavy whipping cream; 2 large egg yolks; 1 pinch salt; 6 large egg whites; 2 tablespoons sugar; 1 large egg white; 1½ tablespoons honey; ⅓ cup chilled heavy whipping cream; 1 tablespoon amaretto; ¼ cup whole almonds; 8 pieces soufflé dishes

Decadent milk chocolate soufflés served with a luxurious nougat-flavored whipped cream. These individually portioned desserts feature a light, airy chocolate base made with premium chocolate and are topped with an elegant almond-studded whipped cream.

8 servings

48 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
•½ cup heavy whipping cream
•2 large egg yolks
•1 pinch salt
•6 large egg whites
•2 tablespoons sugar
•1 large egg white
•1½ tablespoons honey
•⅓ cup chilled heavy whipping cream
•1 tablespoon amaretto
•¼ cup whole almonds
•8 pieces soufflé dishes

Cooking Instructions

1.
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
5 min
2.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
15 min
3.
Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
3 min
4.
Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture and almonds into meringue. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
5 min
5.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
18 min
6.
Serve soufflés immediately, passing nougat whip alongside.
2 min

Milk Chocolate Soufflés with Nougat Whip

8 servings

48 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped

•½ cup heavy whipping cream

•2 large egg yolks

•1 pinch salt

•6 large egg whites

•2 tablespoons sugar

•1 large egg white

•1½ tablespoons honey

•⅓ cup chilled heavy whipping cream

•1 tablespoon amaretto

•¼ cup whole almonds

•8 pieces soufflé dishes

Cooking Instructions

Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.

5 min

Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

15 min

Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.

3 min

Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture and almonds into meringue. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

5 min

Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.

18 min

Serve soufflés immediately, passing nougat whip alongside.

2 min