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Mini chocolate soufflés
Mini chocolate soufflés

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Mini chocolate soufflés

Preparation 20 minutes
Cooking time 20 minutes
Servings 4


  • 30 ml (2 tbsp) cocoa powder
  • 60 ml (1/4 cup) all-purpose flour
  • Salt
  • 125 ml (1/2 cup) whole milk
  • 40 ml (2 tbsp + 2 tsp) butter
  • 80 ml (1/3 cup) granulated sugar
  • 2 bittersweet chocolate squares, coarsely chopped
  • 2 ml (1/2 tsp) vanilla extract
  • 2 egg yolks
  • 3 egg whites
  • 30 ml (2 tbsp) icing sugar


  1. Preheat the oven to 200°C (400°F).
  2. Sift together the cocoa, flour and a pinch of salt into a bowl.
  3. Set aside.
  4. In a saucepan, heat the milk, 30 ml (2 tbsp) of butter and 30 ml (2 tbsp) of sugar over medium-high heat.
  5. With a wooden spatula, stir until the sugar is dissolved.
  6. As soon as it starts boiling, add the chocolate and vanilla.
  7. Reduce the heat and cook slowly, stirring continuously, until the chocolate has melted.
  8. Remove from the heat.
  9. Add the dry mixture and stir well.
  10. Incorporate the egg yolks one at a time.
  11. Place in a bowl and set aside.
  12. In another bowl, add the egg whites and a pinch of salt.
  13. With an electric mixer, beat the egg whites at medium speed until they're foamy.
  14. Increase the speed and gradually add 30 ml (2 tbsp) of sugar, until firm peaks form.
  15. Set aside.
  16. Butter the mini casseroles with the remaining butter and sprinkle with the remaining sugar.
  17. Set aside.
  18. With a rubber spatula, gently fold 1/3 of the egg whites into the bowl containing the chocolate mixture.
  19. Gently fold this mixture into the remaining egg whites.
  20. Fill each mini casserole 3/4 full with the mixture. Bake in the oven for 12 to 15 minutes.
  21. Remove the soufflés from the oven.
  22. Sift a bit of icing sugar over the top.
  23. Serve immediately.
Availability in stores