• 6 pcs 100% Pure Cacao Tzocolaté Artisan Tableya
  • 1 tablespoon butter 
  • 1 tablespoon all-purpose flour 
  • 4 ⅓ tablespoons milk 
  • 3 tbsp sugar or sweetener of choice
  • 1 pinch salt 
  • 1 large egg yolk 
  • 2 large egg whites 


  • Preheat oven to 180 degrees C. 
  • Beat 2 egg whites in a mixing bowl; until mixture starts to foam. 
  • Add 1/3 of sugar and whisk in until soft peaks. Put the remaining sugar and whisk again for another 2-3 minutes until medium/hard peaks. Set aside.
  • Melt 1 tablespoon butter in a skillet over medium heat. Once melted, add milk and let simmer.
  • Add 6 pcs 100% Pure Cacao Tzocolaté Artisan Tableya, stir until all the tableya is dissolved. 
  • Add in flour. Whisk until flour is incorporated into the mixture. 
  • Add in egg yolk, whisk once more until thickens. Add a pinch of salt  and mix together thoroughly. Turn off the heat.
  • Transfer 1/3 egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate.
  • Add the rest of the egg whites; gently fold into the chocolate with a spatula.
  • Divide mixture between ramekins and place ramekins on a baking tray lined with baking sheet.
  • Bake in preheated oven until puffed and have risen above the top of the rims (12 to 15 minutes).
  • Dust soufflés with a bit cocoa powder before serving. Add berries as desired.