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Photo of Mocha soufflé by WW

Mocha soufflé

Total Time
30 min
10 min
20 min
Enjoy this sweet famous French dish any night of the week. We suggest that you serve immediately so they don’t deflate!


Reduced fat oil spread

1 tsp

Caster sugar

1 tsp

Caster sugar

1 tbs, plus extra 1 tbs for egg whites

Egg white

4 medium

Reduced-fat vanilla custard

200 ml

Cocoa powder

3 tsp, 1 tsp is extra to dust

Coffee and chicory essence, concentrate

2 tsp


  1. Place a large baking tray on the top shelf of the oven. Preheat oven to 180°C or 160°C fan-forced. Lightly grease six 2/3-cup (160ml) capacity ovenproof dishes with spread. Lightly dust with 1 teaspoon sugar, turning to coat sides.
  2. Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Gradually add extra sugar, beating for 30 seconds or until sugar has dissolved.
  3. Meanwhile, whisk custard, cocoa and essence in a small bowl until combined. Gently fold custard mixture into egg white mixture.
  4. Divide mixture evenly among prepared dishes. Place on tray in oven and bake for 18–20 minutes or until puffed and light golden. Serve immediately dusted with extra cocoa.


TIP: Start preheating the oven before you get out your ingredients.