This rich and indulgent pud is given an exotic touch with the coconut milk. But if you can use skimmed milk if you prefer
- Softened butter and cocoa powder, to coat
- 150ml (¼ pint) reduced-fat coconut milk
- 50g (2oz) dark chocolate, broken into small pieces
- 1tbsp cocoa powder
- 1tbsp cornflour
- 50g (2oz) caster sugar
- 3 egg yolks
- 5 egg whites
- Icing sugar, for dusting
Heat oven to 200°C (400°F, gas mark 6) and put a baking sheet in to warm. Grease six 250ml soufflé dishes with the butter and coat with cocoa powder. Chill in the freezer.
Heat the coconut milk in a pan with the chocolate, cocoa powder and cornflour. Bring to the boil, whisking until it starts to come away from the sides of the pan. Transfer to a large bowl and whisk in half the sugar. Leave to cool for 10 mins, then whisk in the egg yolks.
Whisk the egg whites until they hold their shape. Add the remaining sugar and whisk until stiff and shiny. Loosen the chocolate mix with a third of the egg whites, then fold in the remainder.
Divide the soufflé mix between the dishes so they’re only two-thirds full. Transfer the dishes to the heated baking sheet and cook for 12-15 mins. Serve with a dusting of icing sugar.
Top tip for making Chocolate and coconut soufflé
Don't let the thought of baking a soufflé scare you - the secret lies in not opening the oven door.