A delightful fusion of French elegance and Greek indulgence awaits in this show-stopping Chocolate Souffle in Baklava Pouches recipe.
This 43-minute culinary adventure marries the airy decadence of chocolate souffle with crispy, honey-kissed phyllo layers.
Perfect for special occasions, these individual-sized treats serve 9 lucky guests with restaurant-worthy presentation.
The contrasting textures and rich flavors create an unforgettable Mediterranean-inspired dessert that will have everyone begging for your secret.
Ingredients Needed
- Dark Chocolate: 250g, finely chopped for smooth melting
- Sugar: 100g, regular granulated
- Butter: 40g room temperature + 60g melted (divided use)
- Eggs: 3 large, at room temperature for better incorporation
- Vanilla Extract: 1/2 tsp for aromatic flavor
- All-purpose Flour: 30g, sifted
- Phyllo Dough: 6 sheets, thawed if frozen
- Mixed Nuts: 100g walnuts and almonds, finely chopped
Step-by-Step Instructions
- Prepare Chocolate Base: Melt chocolate using a double boiler until smooth and glossy
- Make Filling: Cream sugar and butter, add eggs one at a time, then vanilla and flour
- Combine Mixture: Fold melted chocolate into butter mixture until well combined
- Prepare Oven: Preheat to 200°C and brush muffin tin with melted butter
- Create Phyllo Stars: Layer 4 rectangles of phyllo per pouch, brushing with butter and sprinkling nuts between layers
- Form Pouches: Place phyllo stars in muffin tin, fill with chocolate mixture, and pinch edges closed
- Bake: Reduce temperature to 180°C and bake for 13 minutes until golden
- Optional Syrup: Prepare simple syrup if desired and drizzle over hot pouches
- Serve: Best enjoyed warm with a scoop of vanilla ice cream
Cooking Techniques
This beautiful dessert combines two special techniques: making a chocolate filling and working with phyllo dough.
When melting chocolate, keep the heat low and gentle – think of it like giving the chocolate a warm bath! The double-boiler method stops the chocolate from burning and keeps it silky smooth.
For the phyllo sheets, work quickly but don’t worry if they tear a bit – the layered star pattern is forgiving and will still look amazing when baked.
A good tip is to keep your phyllo covered with a slightly damp kitchen towel while you work to prevent it from drying out.
Working with Phyllo
Phyllo dough can be your best friend once you know a few simple tricks! Keep your brushstrokes light when applying the melted butter – you don’t need to press hard.
If your phyllo tears, just patch it together – the layers will hide any small mistakes. The star pattern might look fancy, but it’s actually super friendly to beginners.
Just think of it like making a paper snowflake! The most important thing is to have fun with it – each pouch will have its own unique personality.
Serving Suggestions
These warm, chocolate-filled pouches are pure magic when served right from the oven! The vanilla ice cream creates an amazing hot-and-cold combo as it melts into the warm chocolate center. Want to make it extra special?
Try adding a tiny sprinkle of sea salt on top, or dust with powdered sugar for a pretty finish.
These treats are perfect for dinner parties – you can prep them ahead and pop them in the oven just before dessert time!
Storage Tips
These baklava pouches are best enjoyed fresh and warm, but if you need to save some for later, let them cool completely and store them in an airtight container at room temperature for up to 2 days.
To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warm. The phyllo will crisp up again nicely!
If you want to prep ahead, you can make the chocolate filling up to 2 days before and keep it covered in the fridge – just bring it to room temperature before using.
Chocolate Souffle in Baklava Pouches
Equipment
- muffin tin
- electric mixer
- double boiler
- Pastry brush
Ingredients
For Chocolate Souffle
- 250 g dark chocolate (8.8 ounces)
- 100 g sugar (3.5 ounces)
- 40 g butter at room temperature (1.4 ounces)
- 3 eggs
- 1/2 tsp vanilla extract
- 30 g all-purpose flour (1.4 ounces)
For Baklava Assembly
- 6 sheets phyllo dough
- 100 g chopped walnuts and almonds (3.5 ounces)
- 60 g butter melted (2.5 ounces)
Instructions
- To prepare the chocolate filling, start by melting the chocolate. Chop the chocolate in small pieces and melt over low heat using a Bain Marie or double boiler, being careful not to burn it.
- In the meantime, add in a large bowl the sugar and the butter (40g) and whisk, using an electric mixer, until combined. Add the eggs, one at a time, whilst mixing, waiting for each one to be absorbed, before adding another. Add the vanilla extract and the flour and mix gently to combine. At the end pour in the bowl the melted chocolate and whisk, until the ingredients are combined. Set aside.
- Preheat the oven to 200C and melt the butter (60g) in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 10-hole muffin tin with butter; set aside and start preparing the chocolate-baklava pouches.
- Place 6 sheets of phyllo dough in a single stack. Using a sharp knife, cut the stack of dough into 6 rectangular pieces (cut three lanes and then cut in the middle). Use four rectangles of phyllo dough to make each pouch as follows. Working with one rectangle of phyllo at a time, brush one side with melted butter and sprinkle with the chopped nuts. Place a second piece of phyllo on top of the first one in a cross-wise manner, brush with melted butter, sprinkle with chopped almonds and walnuts. Repeat with the third and fourth piece, brushing with melted butter and topping with chopped nuts, forming an ‘eight-pointed’ star.
- Place the phyllo ‘star’ in a hole of the muffin tin, allowing the edges to fall out over the top of the hole. Fill with 2 tbsps of the chocolate mixture and pinch the sides of the phyllo dough together to close loosely the pouch. Repeat with the rest pouches.
- Place the muffin tin in the oven, turn the heat down to 180C and bake for 13 minutes, until the top turns golden.
- Serve while still warm with a full-spoon of vanilla ice-cream. Enjoy!