Bittersweet Chocolate Soufflé Recipes

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BITTERSWEET CHOCOLATE SOUFFLES



Bittersweet Chocolate Souffles image

Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure to garner applause.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 10

1/4 cup softened unsalted butter (1/2 stick)
1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting
1 1/2 cups whole milk
6 large eggs, at room tempurature
2 large egg whites, at room temperature
1/4 cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Creme Anglaise

Steps:

  • Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
  • Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
  • Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
  • Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.
  • Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
  • Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
  • Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

BITTERSWEET CHOCOLATE SOUFFLé



Bittersweet Chocolate Soufflé image

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

1/2 cup/114 grams unsalted butter (1 stick), softened, plus more for coating dish
4 tablespoons/50 grams granulated sugar, plus more for coating dish
8 ounces/225 grams bittersweet chocolate (60 to 65 percent cacao), finely chopped
6 eggs, separated, at room temperature
Pinch fine sea salt
1/2 teaspoon cream of tartar

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

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Some of the most experienced home cooks are afraid of soufflés. They'll never rise, they'll immediately fall, they're difficult to make, they're temperamental. Yet people do want to make soufflés - or want them made for them. Hence this recipe, which is not only not scary, it's also easy. It can be made ahead of time, it's rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs.

Provided by Mark Bittman

Categories     dessert

Time 45m

Yield 2 servings

Number Of Ingredients 6

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
Pinch salt
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
  • Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
  • Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
  • Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 241 milligrams, Sugar 49 grams, TransFat 0 grams

BITTERSWEET CHOCOLATE SOUFFLé



Bittersweet Chocolate Soufflé image

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

1/3 cup granulated sugar plus additional for coating soufflé dish
3 tablespoons all-purpose flour
3 large egg yolks
1 1/2 cups milk
2 teaspoons vanilla extract
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
6 large egg whites
1/4 teaspoon salt
Garnish:
confectioner's sugar
Accompaniment: lightly sweetened whipped cream

Steps:

  • Preheat oven to 375°F. Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.
  • In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
  • In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.
  • In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center.
  • Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream.

INTENSELY BITTERSWEET CHOCOLATE SOUFFLES



Intensely Bittersweet Chocolate Souffles image

While some versions of souffles do indeed require a light touch, the following recipe for individual chocolate souffles is forgiving and pretty much foolproof. Recipe by Alice Medrich

Provided by Chef Kate

Categories     Dessert

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons sugar, for the ramekins
softened butter, for the ramekins
8 ounces bittersweet chocolate, 70 percent,such as scharffen berger,finely chopped
1 tablespoon unsalted butter
1/3 cup milk
3 large eggs, separated,at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar
powdered sugar, for dusting (optional)

Steps:

  • If you're baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
  • Butter the 6oz ramekins and dust the insides with sugar.
  • Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
  • Stir until the chocolate is melted and the mixture is smooth.
  • Remove the bowl from the water bath and whisk in the egg yolks.
  • (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
  • In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
  • Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
  • Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
  • Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
  • (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
  • Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
  • Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
  • Transfer to a serving bowl and refrigerate until ready serve.
  • When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
  • Pass the whipped topping separately.
  • NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
  • There is no need to make other changes in the recipe.
  • After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
  • Tilt and hold that ramekin over another as if you were going to transfer the sugar.
  • Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
  • Repeat.
  • Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
  • If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
  • Underbeating egg whites is always better than overbeating them.
  • You want to beat the whites until they're no longer yellow and translucent.
  • To get a bigger rise, fill the ramekins higher than suggested.
  • This will mean that you will have one or two fewer soufflés.
  • Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.

BITTERSWEET CHOCOLATE SOUFFLéS



Bittersweet Chocolate Soufflés image

Categories     Mixer     Chocolate     Egg     Dessert     Bake     High Fiber     Bastille Day     Bon Appétit     Maryland     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
10 ounces bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
5 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
  • Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.

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From jamiegeller.com


RECIPE: BITTERSWEET CHOCOLATE SOUFFLE - RECIPELINK.COM
Recipe: Bittersweet Chocolate Souffle: Category: Desserts-Candy, Chocolate: From: Betsy at Recipelink.com, 08-22-2006: Board: All Baking at Recipelink.com: Msg ID: 0219473: Random Recipes from: Desserts - Candy, Chocolate (links will open in a new browser tab) Peanut Butter Teddy Bears - Not quite the recipe you are looking for... Carnation Fudge (Carnation, 1980's) …
From recipelink.com


RECIPE: BITTERSWEET CHOCOLATE SOUFFLE - SNAP TASTE
2021-05-06 Preheat oven to 400°F. Generously coat eight 1- cup ramekins with butter, then coat bottom and sides of dishes with granulated sugar, tapping out the excess. In a medium microwave safe bowl, melt chocolate and butter, heating in 30 second increments and stirring in between until completely melted. Whisk in egg yolks, salt, vanilla extract, and ...
From snaptaste.com


YIA YIA'S HOT CHOCOLATE SOUFFLE RECIPE | CDKITCHEN.COM
directions. Melt butter and chocolate in the top of a double boiler set over simmering water. Meanwhile, mix sugar and cornstarch in a bowl. When butter and chocolate have melted, add to sugar mixture, mixing with a wire whisk. Whisk in whole eggs and yolks just until smooth. Cover mixture; refrigerate overnight. Preheat oven to 400 degrees F.
From cdkitchen.com


BITTERSWEET CHOCOLATE SOUFFLE - BIGOVEN.COM
Try this Bittersweet Chocolate Souffle recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 3 tb All-purpose flour; 3 lg Egg yolks; 1/3 ...
From bigoven.com


WARM CHOCOLATE SOUFFLé RECIPE - STEPHANIE PRIDA | FOOD & WINE
In a large saucepan, melt the chocolate with the 5 tablespoons of butter over very low heat, stirring constantly. In a large bowl, using an electric mixer, beat the …
From foodandwine.com


BITTERSWEET CHOCOLATE FALLEN SOUFFLE CAKES RECIPE
2004-05-21 What Makes This Bittersweet Chocolate Fallen Souffle Cakes Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bittersweet Chocolate Fallen Souffle Cakes. Ready to make this Bittersweet Chocolate Fallen Souffle Cakes Recipe? Let’s do it! Oh ...
From bakerrecipes.com


THE BEST CHOCOLATE SOUFFLé RECIPE - LE CHEF'S WIFE
2022-05-01 Step 1: Make the Crème Pâtissière (Pastry Cream) Whisk the eggs and and sugar together until the sugar completely dissolves. In a saucepan over medium low heat, pour the milk then add the sugar/eggs mixture. Sift in the cornstarch.
From lechefswife.com


WAFU INC. | BITTERSWEET CHOCOLATE SOUFFLé
Using a spatula, fold the egg whites into the chocolate mixture. Spoon into the individual ramekins and place a square of cacao into the centre of each. Bake for 15 to 20 minutes, or until the centres are set and the cacao squares are fully melted. Sift confectioner’s sugar over each soufflé. Serve immediately with a scoop of green tea ice ...
From wafu.ca


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