- 30g/1oz butter, plus extra for greasing
- 30g/1oz plain flour
- 100ml/3½fl oz milk
- 1 free-range egg yolk
- 55g/2oz chocolate, melted
- 2 tbsp maple syrup, plus extra to serve
- 3 free-range egg whites, whisked until stiff peaks form when the whisk is removed
- icing sugar, for dusting
- Preheat oven to 200C/400F/Gas 6.
- Place a baking sheet in the oven to preheat.
- Grease two ramekins with butter and set aside.
- Melt the butter in a small saucepan over a medium heat. Add the flour and stir to form a thick paste or roux. Cook for one minute then remove from the heat.
- Gradually add the milk, whisking continuously, until a thick and smooth sauce is formed.
- Mix the egg yolk, chocolate and maple syrup together in a separate bowl.
- Gradually add the white sauce to the chocolate mixture, stirring constantly.
- Carefully fold the egg whites into the chocolate mixture, then fill the two ramekins with the soufflé mixture. Run a thumbnail or teaspoon handle around the inside edge of the ramekins.
- Place the ramekins onto the preheated baking sheet and bake for 8-10 minutes, until the soufflés have risen.
- To serve, place each soufflé onto the centre of a plate, dust with icing sugar and drizzle with maple syrup.