Nutmeg and Chili, Chocolate Souffles

Valentine’s day is a great excuse to feed a chocolate addiction and to make something special for your loved ones. These souffles combine the strong flavours of chili, nutmeg and dark chocolate into a light fluffy dessert which has three distinct flavour undertones.

Nutmeg and Chili, Chocolate Souffles

50 grams dark chocolate (70% not baking chocolate)
1/2 chili pepper
3 eggs
2 Tablespoons Sugar
pinch freshly grated nutmeg
unsalted butter to coat ramekins


  1. Preheat fan oven to 180 degrees C (200 degrees if conventional oven.)
  2. Butter 2 large ramekins or 4 small ramekins.
  3. In a food processor pulse the dark chocolate and the chili until a course powder forms.
  4. Melt the chocolate mixture in a double boiler or in the microwave.
  5. Separate the eggs.
  6. Put the whites in a large bowl and the yolk of the egg back into the food processor. Whisk the egg whites until they form a soft peak (about 5 minutes using an electric egg beater)
  7. Add the sugar to the egg whites and whisk a further 2-3 minutes.
  8. Mix the melted chocolate with the egg yolks in the food processor.
  9. Fold the chocolate mixture into the egg white.
  10. Add a pinch of nutmeg to the mixture and pour into the buttered ramekins.
  11. Bake for 15 minutes.

For further healthy recipes please see Catherine’s website at