Baileys Chocolate Souffles Recipes

CHEF JOHN'S CHOCOLATE SOUFFLE

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.

BAILEY'S CHOCOLATE SOUFFLES

Steps:

• Make bittersweet chocolate sauce: Place cream in a small saucepan and bring to a boil. Add chopped chocolate to hot cream, and immediately remove from heat. Let stand for 2 minutes to melt chocolate. Whisk until completely smooth. Transfer to a small container; cover and set aside until ready to serve. (Refrigerate if not serving within a few hours. To reheat, microwave for 1 to 2 minutes at medium power.) Make soufflé: 1. Position rack in center of oven and preheat to 400°F. Brush insides of 8 ramekins or custard cups (6 ounces each) with melted butter. Dust each ramekin with granulated sugar, tapping out excess. 2. In medium bowl with electric mixer beat butter, flour and cocoa powder at medium speed until blended (the mixture will be thick and not completely smooth). Place milk in medium saucepan and heat until warm. While mixing at low speed, gradually add warm milk to butter mixture and mix until blended. Return mixture to saucepan and cook over medium heat, stirring constantly until slightly thickened and hot. Remove from heat. Add chocolate and let stand for 2 minutes; Whisk until chocolate is melted and mixture is smooth. One at a time, whisk in egg yolks until well blended. Whisk in Bailey's Irish Crème liqueur; transfer mixture to a large bowl. 3. In clean, dry bowl with electric mixer beat egg whites, sugar, and cream of tartar at medium speed until frothy. Gradually increase speed to high and beat until soft peaks form. Using clean dry rubber spatula, gently fold about 1/2 cup of chocolate mixture into beaten whites. Gently fold egg white mixture into remaining chocolate mixture (do not over mix; a few white streaks may remain in mixture). 4. Ladle soufflé mixture into prepared ramekins, leaving 1/4 inch rim at top. Arrange ramekins on baking sheet and bake for 15 to 17 minutes, until puffed. Dust soufflés lightly with sifted confectioners' sugar. Serve immediately with warmed chocolate sauce on the side.

BAILEYS® CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, baking soda, and salt together in a bowl and set aside.
• Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
• Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
• With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
• Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
• Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.