CLASSIC CHOCOLATE SOUFFLé
Steps:
- 1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.
- 2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
- 3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.
- 4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.
- 5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
- 6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.
CHOCOLATE SOUFFLé
Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.
Provided by Daniel Boulud
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
- Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
- In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
- Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
- When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)
CLASSIC CHOCOLATE SOUFFLE
This classic dessert is deceptive: It's easier to make and lighter than you think.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Yield Makes one 1-quart souffle
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter dish well, and coat with superfine sugar. Cut a collar out of parchment paper to extend 3 inches above the rim of dish. Tie collar around outside of dish with kitchen string; using a pastry brush, butter the inside. Chill.
- Chop chocolate, and place in a dry, heatproof bowl. Place over a pot of barely simmering water, and let stand until melted. Stir until smooth; keep warm.
- Scald milk in a medium saucepan.
- In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the hot milk.
- Add mixture to saucepan with remaining milk. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
- Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Transfer to prepared dish. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more. Remove collar, dust with confectioners' sugar, if desired, and serve immediately.
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE
Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
- Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
- Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.
Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE SOUFFLE
Make and share this Chocolate Souffle recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Butter a soufflé dish and dust with sugar, tapping out excess.
- Preheat oven to 430F.
- Melt chocolate and stir until smooth.
- Whisk butter into hot chocolate; add yolks and combine well.
- Beat egg whites until frothy.
- Beat in sugar gradually, and beat until whites hold stiff peaks.
- Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
- Pour into prepared dish.
- Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
- Bake for 40 minutes (center will be very soft).
- Give a light dusting of icing sugar over top, bring to table immediately.
- Serve with Whipped Cream.
Nutrition Facts : Calories 247.7, Fat 16.2, SaturatedFat 8.9, Cholesterol 214.9, Sodium 246.5, Carbohydrate 13.7, Sugar 13.2, Protein 11.8
HOT CHOCOLATE SOUFFLé
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h17m
Number Of Ingredients 17
Steps:
- Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
- For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
- Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
- Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
- Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
- Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
- Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
- Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
- Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
- So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
- The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
THE BEST CHOCOLATE SOUFFLE EVER
Make and share this The Best Chocolate Souffle Ever recipe from Food.com.
Provided by FoOdCrAzE
Categories Dessert
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Butter soufflé dish and sprinkle with sugar.
- Knock out any excess sugar.
- Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
- Remove bowl from heat and stir in yolks.
- Beat whites in a large bowl until they just hold soft peaks.
- Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
- Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
- Transfer mixture into soufflé dish.
- Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
- Serve immediately.
Nutrition Facts : Calories 262.5, Fat 6.9, SaturatedFat 2.4, Cholesterol 314.7, Sodium 176.6, Carbohydrate 34.9, Sugar 34.1, Protein 14.8
More about "classic chocolate souffle recipes"
CLASSIC CHOCOLATE SOUFFLé RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
- Brush ramekins with butter, dust with granulated sugar into each dish, turning to coat all sides. pour out the excess. Keep in the fridge until the batter is ready.
- place chocolate in a large bowl. To a small saucepan pour milk, add cornstarch and bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Pour the milk mixture into chocolate and whisk. Add egg yolks and whisk until smooth.
CLASSIC FRENCH CHOCOLATE SOUFFLé - MAKEFUL
From bemakeful.com
CHOCOLATE SOUFFLé WITH DARK CHOCOLATE AND VANILLA BEAN
From more.ctv.ca
FRENCH CHOCOLATE SOUFFLé: A CLASSIC RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: DIDIER LEROY’S IMPOSSIBLY AIRY CHOCOLATE SOUFFLé
From torontolife.com
CLASSIC CHOCOLATE SOUFFLé RECIPE | EAT SMARTER USA
From eatsmarter.com
DOUBLE-CHOCOLATE SOUFFLéS RECIPE - MIMI THORISSON | …
From foodandwine.com
CLASSIC CHOCOLATE SOUFFLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE SOUFFLé - YUKA
From yuka.io
ELEGANT & CLASSIC CHOCOLATE SOUFFLE RECIPE BY AMERICAN ...
From ifood.tv
CLASSIC CHOCOLATE SOUFFLé - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
CHOCOLATE SOUFFLE RECIPE | USE REAL BUTTER
From userealbutter.com
SILKY CHOCOLATE SOUFFLé RECIPE: AN EASY ... - 30SECONDS FOOD
From 30seconds.com
FRENCH CHOCOLATE SOUFFLé - CARDAMOM MAGAZINE
From cardamommagazine.com
WHAT IS SOUFFLé?: IT’S CHARACTERISTICS AND BRIEF HISTORY ...
From aftabchloe.wordpress.com
CHOCOLATE SOUFFLé – DAN'S FOOD BLOG
From dansfooddiary.com
MOLTEN CHOCOLATE SOUFFLé RECIPE – JUSTALITTLEBITE
From justalittlebite.com
HOT CHOCOLATE SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC CHOCOLATE SOUFFLE - CANADIAN LIVING
From canadianliving.com
CLASSIC FLOURLESS CHOCOLATE SOUFFLé - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
CHOCOLATE SOUFFLéS FOR TWO – FOOD NETWORK KITCHEN
From foodnetwork.com
CHOCOLATE SOUFFLé - DISH 'N' THE KITCHEN
From dishnthekitchen.com
CHOCOLATE SOUFFLé RECIPE | EPICURIOUS
From epicurious.com
A CHOCOLATE SOUFFLé IS WITHIN REACH: TARA O'BRADY WALKS US ...
From cbc.ca
CLASSIC CHOCOLATE SOUFFLES – CHRISTI COOKS
From christicooks.wordpress.com
CLASSIC CHOCOLATE SOUFFLé - PEGGY LAMPMAN'S DINNERFEED
From dinnerfeed.com
CHOCOLATE SOUFFLé RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC CHOCOLATE SOUFFLé RECIPE BY SOWMYA DINAVAHI
From pinterest.com
SOUFFLé AU CHOCOLAT | TRADITIONAL CHOCOLATE DESSERT FROM ...
From tasteatlas.com
RECIPE: CLASSIC FRENCH CHOCOLATE SOUFFLé WITH TARA …
From cbc.ca
CHOCOLATE SOUFFLé - CANADIAN LIVING
From canadianliving.com
CHILLED CHOCOLATE SOUFFLéS WITH SALTED ALMOND PRALINE ...
From deliciousmagazine.co.uk
CLASSIC CHOCOLATE SOUFFLES - BIGOVEN.COM
From bigoven.com
CLASSIC CHOCOLATE SOUFFLE - I'M GOING TO BAKE A BUNCH OF ...
From pinterest.ca
INDIVIDUAL FRENCH CHOCOLATE SOUFFLé DESSERT RECIPE
From thespruceeats.com
CLASSIC CHOCOLATE SOUFFLE (GLUTEN FREE) | RECIPE | RECIPE ...
From pinterest.com
HOW TO MAKE CHOCOLATE SOUFFLE, RECIPE - BAKER BETTIE
From bakerbettie.com
You'll also love