Almond Cherry Souffles With Warm Chocolate Sauce Recipes

CHOCOLATE BLINTZES WITH CHOCOLATE WHIPPED RICOTTA-ALMOND FILLING AND WARM CHERRY SAUCE

Steps:

• For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours.
• For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.
• Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used.
• Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill.
• Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
• Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.
• Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm.

HOT CHOCOLATE SOUFFLES

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.

WARM CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375 degrees.
• Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
• In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
• In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
• To the butter mixture, add the flour, ground nuts and cinnamon.
• Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
• Stir in brown sugar, honey and salt.
• Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
• Remove from heat and add the cocoa mixture.
• Allow mixture to cool slightly.
• In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
• Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
• With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
• Then fold in the remaining egg whites, mixing only until no white streaks remain.
• Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
• Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
• Serve immediately.

FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé

Steps:

• Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
• Puree until very smooth. Chill until cold. Cut one 30x11-inch foil strip. Fold foil strip in half lengthwise. Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. Secure ends of foil with paper clips.
• Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. Remove bowl from over water. Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
• Beat cream in medium bowl until peaks form. Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. Transfer mixture to soufflé dish (mixture will extend above rim of dish). Freeze overnight. (Can be made 3 days ahead. Cover; keep frozen.)
• Run small knife between soufflé and foil. Peel off foil. Using small metal spatula or knife, smooth exposed sides of soufflé. Serve immediately.

TOFFEE SOUFFLES WITH CHOCOLATE SAUCE

Steps:

• For sauce:
• Cook first 3 ingredients in heavy small saucepan over medium heat, stirring until sugar dissolves. Add chocolate and stir until melted. (Can be made 3 days ahead. Cover; chill. Before using, rewarm over low heat just until liquid.)
• For soufflés:
• Preheat oven to 375°F. Butter and sugar six 2/3-cup soufflé dishes. Whisk yolks, brown sugar and flour in medium bowl. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk mixture into yolk mixture. Return mixture to saucepan and whisk constantly over medium heat until mixture is very thick, about 2 minutes. Transfer mixture to large bowl. Whisk in butter and Scotch. Cool to lukewarm.
• Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in 1/4 cup sugar and continue beating to stiff peaks. Gently fold 1/4 of whites into soufflé mixture to lighten. Fold in remaining whites. Gently fold in 3/4 cup chopped toffee. Divide mixture among prepared dishes. Smooth tops. Bake until soufflés puff and tops are golden, about 12 minutes. Transfer to plates. Sprinkle with remaining 1/4 cup toffee. Serve with sauce.