Cover of the new book "Bound to be Dirty"

Bound to be Dirty




Lily’s Favorite Chocolate Souffle


  • 3 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 1 1/2 cups milk
  • 1 lb high quality semisweet chocolate
  • 3/4 cup strong brewed coffee
  • 1 tsp vanilla
  • 1/2 cup white sugar
  • 5 egg yolks
  • 7 egg whites — at room temperature
  • pinch cream of tartar
  • optional: whipping cream
  • optional: your favorite liqueur (orange, peppermint, or cherry are particularly nice)


Preheat oven to 375 degrees F. Butter soufflé dish (2 quart size) and sprinkle sugar on it.

Melt butter over low heat in a small saucepan, then whisk in flour and cook over low heat for one minute. Pour the milk in gradually, stirring and keep cooking, stirring constantly, until the mixture is thick and smooth.

Break the chocolate into small chunks and stir in (still on low heat) until the chocolate has melted. Stir in coffee then remove from the heat.

Stir in vanilla (optional: and 2 tbsp liqueur) and 1/4 cup sugar. Add the 5 egg yolks one at a time, whisking thoroughly after each.

Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar in slow additions, and keep beating until the mixture forms stiff, glossy peaks.

Gently fold the egg whites into the chocolate mixture, and pour into the soufflé dish.

Bake for 50 minutes. Serve immediately (with whipped cream if desired).

Optional: Whip cream while the soufflé is cooking (add liqueur if desired) and refrigerate until the soufflé has cooked.


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