Nutrition facts
per 1 serving
Amount % DV*
Calories 210
Fat 8 g 35 %
Saturated 4.5 g
+ Trans 0.2 g
24 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
Monounsaturated 0 g
Cholesterol 80 mg  
Sodium 80 mg 3 %
Carbohydrates 33 g 11 %
  Fibres 4 g 16 %
  Sugars 23 g
Protein 5 g
Vitamin A 6 %
Vitamin C 4 %
Calcium 4 %
Iron 6 %
* DV = daily value

Chocolate and pear soufflés

Time required: 30 to 60 minutes
Yield : 6 servings Prep Time: 30 minutes
Level : Easy Cook Time: 20 minutes


Pear filling

  • 3 Bosc pears, peeled and diced 45 mL (3 tbsp.) water

Chocolate soufflés

  • 45 mL (3 tbsp.) all purpose flour
  • 30 mL (2 tbsp.) cocoa powder
  • 2 mL (½ tsp.) ground cinnamon
  • 125 mL (½ cup) milk
  • 30 mL (2 tbsp.) butter
  • 75 mL (⅓ cup) sugar
  • 5 mL (1 tsp.) vanilla extract
  • 1 square (28 g) semi-sweet chocolate, chopped
  • 2 egg yolks
  • 3 egg whites

Chocolate soufflés

  • Icing sugar


Preheat the oven to 200°C (400°F).

Grease and sprinkle six 125-mL (½-cup) ramekins with sugar. Set aside.

Cook the pears and water in a saucepan over medium heat for 5 minutes or until pears are tender. Drain. Divide half the diced pears among the six ramekins. Use a fork to purée the remaining diced pears. Set aside.

In a bowl, sift together the flour, cocoa powder, and cinnamon. Set aside.

Heat the milk, butter, 45 mL (3 tbsp.) sugar, and vanilla extract in a saucepan over medium heat until mixture just starts to boil.

Remove from heat, add the chocolate, let sit 1 minute and then stir until completely melted and well blended.

Add the flour mixture to the chocolate mixture. Use a whisk to stir the mixture until well blended. Add egg yolks one at a time, mixing well after each addition. Set aside.

Use a hand-held mixer to beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.

Use a spatula to incorporate the reserved pear purée into the chocolate mixture. Gently fold the beaten egg whites into the batter.

Distribute the chocolate mixture among the ramekins, filling them 1 cm (1/2 inch) from the top. Place ramekins on a baking sheet. Bake 15 minutes or until soufflés rise and the centre is lightly set. Sprinkle with icing sugar. Serve immediately.

Variation: For a more gourmet recipe, replace the water with an equal amount of pear liqueur for cooking pears and add an extra square of semi-sweet chocolate to milk mixture.