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
HOT COCOA SOUFFLE
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy-and absolutely delicious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 272 calories, Fat 9g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.
ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY
Here's what you need: butter, semi sweet chocolate, sugar, cornstarch, eggs, egg yolks, ice cream
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
- In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
- Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
- Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
- Serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 945 calories, Carbohydrate 71 grams, Fat 69 grams, Fiber 3 grams, Protein 19 grams, Sugar 58 grams
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
HOT CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees.
- Butter a one-quart souffle dish or four eight-ounce souffle dishes.
- Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
- Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
- Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
- Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 81 milligrams, Sugar 44 grams, TransFat 0 grams
HOT CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy. Add the sugar.
- Beat 4 egg yolks and stir them into mixture. Beat the egg whites until they stand in peaks. Set two extra yolks aside for use in some other dish such as scrambled eggs. Gently fold the whites into the chocolate mixture until blended.
- Pour the mixture into a buttered four-cup souffle dish. Cook for 12 to 15 minutes. The souffle should be risen but the inside center should be runny. Serve with heavy cream, handed separately.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 106 milligrams, Sugar 23 grams, TransFat 0 grams
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 SOUFFLES
These individual chocolate souffles are fudgy and delicious. They look impressive but are easy to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 25g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 157mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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