Homemade Chocolate Soufflé with Cornish Clotted Cream Recipe

If you’re searching for an ultra-impressive yet surprisingly achievable dessert, look no further than Homemade Chocolate Soufflé with Cornish Clotted Cream. This showstopper delivers a molten, chocolatey center wrapped in a delicate, airy shell, all finished with a cloud of luxurious Cornish clotted cream and bright accents of citrus and berries. Whether you’re celebrating a special occasion or just want to spoil yourself, this decadent delight promises an unforgettable ending to any meal.

this Recipe

Ingredients You’ll Need

What makes this Homemade Chocolate Soufflé with Cornish Clotted Cream so exceptional? It’s the harmonious simplicity of each ingredient. Every component plays a crucial role in both flavor and texture, turning a handful of pantry staples into a restaurant-worthy treat that’s pure magic the moment it hits your spoon.

• Dark Chocolate (4 oz, 70%): For depth and richness, good-quality dark chocolate is essential—choose your favorite for the best flavor.
• Unsalted Butter (2 tbsp): Provides smoothness and helps the chocolate melt to a glossy finish.
• Large Eggs (2, separated): Egg whites create that signature soufflé lift, while yolks add richness and structure.
• Granulated Sugar (1/4 cup): Sweetens the mixture and stabilizes the egg whites for lofty peaks.
• Cream of Tartar (1/4 tsp): A secret weapon that helps the egg whites whip up strong and stable.
• Vanilla Extract (1/2 tsp): Adds a subtle aroma and enhances the chocolate’s complexity.
• Pinch of Salt: Balances the sweetness and intensifies the chocolate flavor.
• Butter and Sugar (for ramekins): Greasing and sugaring the ramekins ensure the soufflés rise and release beautifully.
• Cornish Clotted Cream: The star of serving—its silky richness is a dreamy contrast to the warm soufflé.
• Cocoa Powder & Powdered Sugar: For an elegant dusting to finish each dessert with professional flair.
• Optional Garnishes: Sliced kumquats, red currants, or microgreens bring a pop of color and zesty freshness to your plate.

How to Make Homemade Chocolate Soufflé with Cornish Clotted Cream

Step 1: Prepare the Ramekins

Start by preheating your oven to 375°F (190°C). Generously butter two ramekins, making sure you get every corner, then sprinkle sugar all around the inside so the soufflés don’t stick and get a lovely caramelized edge. Tap out any excess sugar. Place the ramekins on a baking sheet for easy transfer in and out of the oven—this little bit of prep is your first secret to success!

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine your chopped dark chocolate and butter. You can melt them together using a double boiler (just set the bowl over simmering water) or in the microwave in short, 20-second bursts. When the mixture is glossy and smooth, set it aside for a minute or two to cool slightly—it should be warm but not hot, to avoid scrambling your egg yolks later.

Step 3: Create the Chocolate Base

Add your egg yolks, vanilla extract, and a pinch of salt to the melted chocolate mixture. Whisk everything together until it becomes glossy and unified. This rich, shiny base is the foundation for the soufflé’s flavor, so don’t rush—make sure everything is fully incorporated for the best results.

Step 4: Whip the Egg Whites

Place the egg whites into a clean, dry bowl with the cream of tartar, and start whisking! You can use a stand mixer, hand mixer, or a sturdy balloon whisk for a little workout. When the whites get foamy, add the sugar gradually and then beat until they form stiff, glossy peaks. These whipped whites will give your Homemade Chocolate Soufflé with Cornish Clotted Cream its dreamy rise and tender inside—so take your time and get them perfect!

Step 5: Fold Everything Together

Gently fold a third of the egg white mixture into the chocolate base to lighten it. Then, carefully fold in the remaining whites, using broad, gentle motions to keep as much air as possible in the batter. You want a just-combined, fluffy mixture—overmixing can deflate it, so stop as soon as the streaks disappear.

Step 6: Fill and Bake

Spoon the batter evenly into your prepared ramekins. Gently smooth the tops, then run a thumb around the rim to help the soufflés rise evenly. Place the ramekins in the oven and bake for 12 to 14 minutes. You’ll know they’re done when they’ve puffed up with crackly tops but still have a bit of a wobbly, molten center. Timing is everything—keep a close eye on them!

Step 7: Serve Immediately with Cornish Clotted Cream

Once out of the oven, dust each soufflé with cocoa powder and powdered sugar for a touch of elegance. Top generously with a scoop of Cornish clotted cream and add your favorite garnishes—sliced kumquats, red currants, or a sprinkle of microgreens—to give it that signature visual pop. The contrast of warm chocolate and cold cream is pure magic, so don’t wait—enjoy your Homemade Chocolate Soufflé with Cornish Clotted Cream right away!

How to Serve Homemade Chocolate Soufflé with Cornish Clotted Cream

Garnishes

A cloud of Cornish clotted cream is a must, but you can really take things to the next level by adding a shower of cocoa powder, a dusting of powdered sugar, and a few vibrant garnishes like sliced kumquats, fresh red currants, or microgreens. Each element adds both beauty and a hint of contrasting flavor and texture, giving every bite a little pop of surprise.

Side Dishes

Because Homemade Chocolate Soufflé with Cornish Clotted Cream is rich on its own, pairings should be light and refreshing—think a little bowl of citrus salad, or perhaps a crisp glass of sparkling wine or espresso. These sides cut through the richness and make the soufflé shine as the centerpiece of your dessert spread.

Creative Ways to Present

One of the joys of this dish is how easily you can dress it up for any occasion. Try baking in mini ramekins for an individual tasting menu, or serve with a swirl of berry coulis on the plate for extra color. For a wow-factor, sprinkle edible gold leaf or serve the ramekins on slate boards alongside petite spoons and fresh flowers—the options are endless when you make Homemade Chocolate Soufflé with Cornish Clotted Cream the star of your table!

Make Ahead and Storage

Storing Leftovers

Soufflés are best enjoyed fresh from the oven, but if you do have extras, let them cool completely before covering tightly and refrigerating for up to 2 days. Keep the Cornish clotted cream chilled separately, and know that the soufflés will lose some of their iconic puff but still make a fudgy, comforting treat.

Freezing

You can actually freeze the unbaked soufflé batter right in the ramekins! After assembling, cover them tightly and freeze for up to 1 month. When ready to bake, just pop the ramekins straight from freezer to oven and add 2–3 extra minutes to the baking time. While the rise won’t be quite as dramatic, you’ll still get fantastic Homemade Chocolate Soufflé with Cornish Clotted Cream results without sacrificing convenience.

Reheating

If you need to reheat baked soufflés, do so gently: about 8–10 minutes in a 300°F (150°C) oven should warm them up without drying them out. Keep in mind that the signature rise won’t come back, but a scoop of cold Cornish clotted cream on warm chocolate is still incredibly decadent and satisfying.

FAQs

Can I make this soufflé in advance?

Absolutely! You can prep the unbaked batter in the ramekins, cover, and keep in the fridge for up to 6 hours before baking, or freeze as described above. When ready, bake straight from cold—just add an extra minute if baking from chilled.

What if I can’t find Cornish clotted cream?

If you can’t locate traditional Cornish clotted cream, a really good quality unsweetened whipped cream or mascarpone can stand in. The luscious texture is key to balancing the chocolate soufflé’s richness, so choose something thick, creamy, and indulgent.

Why did my soufflé deflate after baking?

All soufflés start to deflate as they cool—it’s totally normal! For the ultimate Homemade Chocolate Soufflé with Cornish Clotted Cream experience, always serve immediately after baking for peak height and that magical contrast of textures.

Can I flavor the soufflé with other ingredients?

Yes! Add a touch of orange zest to the chocolate base or a pinch of espresso powder for fun variations. Keep it subtle so the chocolate and Cornish clotted cream remain the main attraction.

What size ramekins work best?

Standard 6-ounce ramekins are ideal for this recipe. If yours are a little larger or smaller, just adjust the baking time up or down by a minute or two—look for that signature rise and soft, molten center for perfect Homemade Chocolate Soufflé with Cornish Clotted Cream every time.

Final Thoughts

There’s something truly special about spoiling yourself or loved ones with Homemade Chocolate Soufflé with Cornish Clotted Cream. Even if you’re new to soufflés, you’ll be amazed at how easy it is to create this restaurant-worthy dessert at home. Go ahead, grab your ramekins, and treat yourself to a little chocolate magic tonight!