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  • Recipe parson20160119 26781 hqf99x 4人份
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chocolate and matcha souffle
part 1
• 13g flour
• 6g matcha green tea powder
• 16g sugar
• 83ml milk
• 14g white chocolate
part 2
• 4 egg whites
• 60g sugar

matcha chocolate sauce
• 75g white chocolate
• 1 tbsp liquid matcha
• 45ml milk
• 1 tsp sugar
• 8ml cream
• 3 tsp butter


  1. Pre-heat your oven to 180C. Rub some butter on the inside of your souffle ramekins, if you don’t have anything suitable you can always use a heatproof mug.

  2. Mix together the flour, matcha green tea powder and sugar, then set to one side. Bring the milk to a simmer, then remove from the heat. Stir in the flour mixture until smooth, with no lumps. Bring to a simmer again, then stir continuously over a low heat until the mixture begins to thicken. Remove from the heat and stir in the chocolate, then leave to cool.

  3. Using a whisk, whip the egg whites, slowly add the sugar. You will need to keep whisking the whites until they form stiff peaks. This is what will make your souffle puff up, so take your time and be careful, or they’ll end up flat.

  4. Bring the mixture from earlier slowly to room temperature. Carefully fold in the egg whites a bit a time, trying to stir as little as possible. Next, pour into the moulds and cook in the oven for around 10 minutes.

  5. While that’s in the oven, let’s make our chocolate sauce. Add the liquid matcha, milk, cream and sugar to a pan and gently warm over a low heat. When the sauce is warmed, remove from the heat, add the butter and chocolate, then stir.

  6. When your souffles are nicely risen and not wobbly any more, take from the oven and serve straight away. Drizzle on some of the chocolate sauce and enjoy.

Ingredients20160119 26781 1qjvetq