White Chocolate Souffle Paired With Rietvallei Muscadel

Impress your dinner guests with this deliciously fluffy White Chocolate Souffle. Step up your game and pair it with a sweet Muscadel wine from Rietvallei Wine Estate in Robertson, South Africa.


  • 110 grams of flour
  • 170 mL milk
  • 4 eggs, separated
  • 160 grams of sugar, plus more for dusting souffle molds
  • ½ teaspoon salt
  • 120 grams of white chocolate, chopped
  • Butter, as needed
  • Sugar, as needed


  1. Preheat the oven to 180°C
  2. In a saucepan over medium heat, add and combine the flour, milk, egg yolks, sugar, and salt. Cook the mixture until it pulls away from the sides of the pan.
  3. Melt the white chocolate in a saucepan or double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
  4. Brush the inside of 4 souffle molds with butter (melt beforehand). Sprinkle some sugar inside the molds and tap out the excess to leave a light sugar coating all around the inside.
  5. Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, and transfer the souffle mixture into the prepared molds—Bake for 18 minutes. Serve immediately