Rich, airy, and laced with smooth Baileys Irish cream

A perfect St. Patrick’s Day dessert, this Baileys & Dark Chocolate Soufflé combines deep, intense cocoa flavour with the creamy, caramel notes of Baileys Irish Cream. Baked in the Charlie Oven, it rises beautifully, creating a light, airy texture with a molten centre.

Prep Time: 15 minutes

Cook Time: 12–15 minutes

Serves: 4

Ingredients

• 150g dark chocolate (70% cocoa), chopped
• 3 tbsp Baileys Irish Cream
• 2 tbsp double cream
• 3 eggs, separated
• 50g caster sugar
• 1 tsp vanilla extract
• A pinch of salt
• Butter & cocoa powder (for greasing ramekins)

Instructions

Step 1 – Prepare the Charlie Oven

Preheat your Charlie Oven to 200°C (392°F). Butter four ramekins and dust them lightly with cocoa powder—this helps the soufflés rise evenly.

Step 2 – Melt the Chocolate

• In a heatproof bowl, melt the dark chocolate, Baileys, and double cream over a saucepan of simmering water (or gently in the oven).
• Stir until smooth, then remove from heat and let it cool slightly.

Step 3 – Whisk the Egg Yolks

• In a separate bowl, whisk together the egg yolks, vanilla, and half the sugar until pale and creamy.
• Fold this into the melted chocolate mixture.

Step 4 – Beat the Egg Whites

• In a clean bowl, whisk the egg whites and a pinch of salt until soft peaks form.
• Gradually add the remaining sugar, whisking until glossy and stiff.

Step 5 – Fold & Bake

• Gently fold the egg whites into the chocolate mixture, keeping as much air as possible.
• Spoon the mixture into the prepared ramekins, filling them almost to the top.
• Run your thumb around the rim—this helps them rise evenly.
• Place in the Charlie Oven and bake for 12–15 minutes until beautifully risen and just set in the middle.

Step 6 – Serve & Enjoy

• Dust with icing sugar and serve immediately with a Baileys-infused whipped cream or a scoop of vanilla ice cream.