Originally Posted by falconea

I make chocolate souffles, and they are light and airy and therefore not very chocolate-y. I've had better luck with doing a peppermint souffle with choc chips!

Souffles are easy. My standard recipe for random flavours is 50 ml of strongly flavoured thick white sauce made with a roux (can be a cheese sauce, or you can flavour with sugar, scraped vanilla bean or essences, add ground nuts, etc) to 2 egg whites. (My chocolate souffle is different and I'd have to find the recipe - it's chocolate melted into milk, egg yolks added and thickened with cornflour. Let me know if you want the recipe.)

Audrey