Dark Chocolate Soufflés with Cinnamon Ice-Cream and Salted Maple Whisky Caramel

The chocolate, cinnamon and caramel flavours of this warming dessert combine with the convenience of Queen vanilla and maple syrup. This delightfully airy soufflé will have your patrons enjoying every last spoonful.


1 hour 10 minutes, plus infusing and chilling


30 minutes


1 to order

Chocolate Soufflés

  • Makes: 1 – made to order
  • Softened butter, for greasing
    Caster sugar, to dusting
    30g dark chocolate
    10ml bourbon whisky
    1 egg yolk
    ¼ tsp Queen vanilla bean paste
    ½ tsp Dutch-process cocoa
    ½ tsp cornflour
    ½ tsp plain flour
    60g egg white
    Pinch cream of tartar
    5g caster sugar


Cinnamon ice-cream

  • Makes: 1L
  • 600ml thickened cream
    400ml milk
    100g brown sugar
    6 cinnamon sticks
    8 egg yolks
    100g caster sugar

Salted Maple Whisky Caramel

Makes: 750mL – serves 12
375ml Queen Maple Syrup
120g unsalted butter
3 tsp sea salt
300ml thickened cream
150ml bourbon whisky

  1. For cinnamon ice-cream, bring cream, milk, brown sugar and cinnamon to the simmer in medium saucepan. Remove from heat; cover and refrigerate for 8 hours to infuse. Whisk yolks and casters sugar until pale and thick. Bring infused cream mixture to the simmer over medium heat; strain over yolk mixture and whisk to combine. Return to a clean medium saucepan and cook, stirring, over medium heat for 2-3 minutes until custard coats the back of a spoon. Drain into a clean bowl, cover with cling wrap and refrigerate to chill. Churn cold custard in an ice-cream machine. Transfer to a container and freeze until ready to serve.
  2. For salted whisky caramel, cook maple syrup in a medium saucepan over high heat for 3-4 minutes until caramelised. Add butter and salt; swirl to combine. Add the cream and whisky. Cook, stirring, for 1 minute until reduced. Refrigerate until ready to serve.
  3. For soufflés, preheat oven to 180°C. Grease 250mL soufflé ramekin or saucepan with butter and dust with caster sugar. Refrigerate to chill.
  4. Melt chocolate and whisky in large bowl over a saucepan of simmering water until smooth and combined. Remove from the heat. Add vanilla bean paste and egg yolks and whisk to combine. Add flours and cocoa and whisk to combine. Place bowl with soufflé base over a saucepan of warm water until ready to assemble.
  5. Whisk egg whites and a pinch of cream of tartar in an electric mixer until soft peaks form. Gradually add the sugar and whisk until firm peaks form. Whisk in one third meringue into yolk mixture, then fold in the remaining meringue until just combined.
  6. Transfer mixture to a piping bag fitted with a 2cm round nozzle. Pipe soufflé mixture into prepared mould. Level top with a knife, then run your finger just around top of rim to remove excess soufflé mixture. Bake for 12-14 minutes until puffed. Serve with cinnamon ice cream and maple whisky caramel.