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Chocolate Soufflé in a Muffin Tin

Makes 18

Hands-on time: 20-25 minutes

Hands-off time: 15 minutes


For the cupcake liners:

2 tbsp sugar, for dusting

For the soufflés:

110g NESTLÉ Aero for Baking

½ cup NESTLÉ Full Cream Sweetened Condensed Milk

3 large eggs, separated

Serving suggestion:

Icing sugar, for dusting

Raspberries, halved


For the cupcake liners:

1. Preheat the oven to 180°C and line a mini muffin tray with cupcake liners.

2. Grease the inside of each cupcake liner with non-stick spray and divide the sugar between the cups to coat them. Shake out the excess sugar and set the tray aside.

For the soufflés:

3. Melt the NESTLÉ Aero for Baking Chocolate in the microwave at 20-second intervals, stirring in between until just melted.

4. Whisk in the NESTLÉ Full Cream Sweetened Condensed Milk and whisk to combine.

5. Separate the eggs and add 2 of the egg yolks into the chocolate mixture. *Chefs Tip: Mix your leftover yolk with a pinch of sugar or salt and freeze in a zip seal bag for up to a year.

6. In a clean bowl, beat the 3 egg whites with an electric hand mixer until medium-stiff peaks form.

7. Add a ⅓ of the beaten egg whites to the chocolate mixture and whisk gently until well combined. Using a spatula, gently fold in the remaining egg whites until just combined.

8. Carefully spoon the mixture into the prepared cupcake liners and bake in the oven for 11-12 minutes.

9. Remove the souffle’s from the oven and serve immediately with a dusting of icing sugar and raspberries and ENJOY!

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍


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