For the hot chocolate sauce

142ml pot lactose free cream

25g caster sugar

100g lactose/dairy free dark chocolate (70% cocoa), broken into pieces

25g lactose free butter

For the souffles

melted lactose free butter, for greasing

50g caster sugar, plus 2 tbsp extra

175g lactose/dairy free dark chocolate (70% cocoa), broken into pieces

2 tbsp lactose free double cream

4 egg yolks

5 egg whites

2 tbsp lactose free double cream

icing sugar, to serve


Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the lactose free cream and sugar until boiling. Remove from the heat, stir in the lactose free chocolate and butter until melted, then keep warm.

Brush 6 x 150ml ramekins with melted lactose free butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the lactose free chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.

Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.

Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.

Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Recipe adapted from: Good Food

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