Chocolate Mint Souffles For Two Recipes

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CHOCOLATE SOUFFLéS FOR TWO



Chocolate Soufflés for Two image

Looking for the sweetest gift for Valentine's Day? Look no further than classic chocolate soufflé, scaled down to make just two servings. The key to a good soufflé is to trust your oven and the bake time - don't be tempted to open the oven as it bakes, as this can let too much heat out and cause the delicate structure to collapse. While the soufflés bake, make the simple raspberry sauce - then serve the two together immediately from the oven, and be ready for your date to be impressed.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 50m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
5 tablespoons granulated sugar
3 ounces dark chocolate
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch fine sea salt
1 cup fresh raspberries
3 tablespoons granulated sugar

Steps:

  • For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
  • Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
  • Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
  • Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
  • Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
  • Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
  • While the soufflés bake, make the raspberry coulis.
  • For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
  • Serve the soufflés immediately with the raspberry coulis.

CHOCOLATE MINT SOUFFLES



Chocolate Mint Souffles image

These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

2 large eggs
1 teaspoon plus 4 tablespoons sugar, divided
2 tablespoons baking cocoa
1 teaspoon cornstarch
Dash salt
1/3 cup fat-free milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract
Confectioners' sugar

Steps:

  • Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside., Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside., In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 159mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE SOUFFLéS FOR TWO



Chocolate Soufflés for Two image

Airy, puffy chocolate heaven just for the two of you. Tastes like a night out on the town-only at home.

Provided by My Food and Family

Categories     Dairy

Time 47m

Yield 2 servings

Number Of Ingredients 6

1 egg, separated
2 Tbsp. sugar
1 Tbsp. butter
1 Tbsp. flour
1/4 cup milk
1 oz. BAKER'S Semi-Sweet Chocolate, finely chopped

Steps:

  • Heat oven to 325ºF.
  • Beat egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.
  • Melt butter in small saucepan on medium heat. Stir in flour until blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Stir in egg yolk, then beaten egg white just until blended.
  • Pour into 2 (6-oz.) ramekins; place on baking sheet,
  • Bake 30 to 32 min. or until soufflés are puffed and centers are set. Serve immediately.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 100 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 20 g, Protein 5 g

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

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

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY



2-ingredient Chocolate Soufflé Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs

Provided by Matthew Johnson

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 2

½ cup chocolate hazelnut spread
2 eggs

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Separate the egg yolks from the egg whites and place into two bowls.
  • Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  • In the second bowl, whisk 2 egg whites until stiff peaks form.
  • Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  • Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams

CHOCOLATE MINT SOUFFLES FOR TWO



Chocolate Mint Souffles for Two image

Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.

Provided by Bonnie G 2

Categories     < 60 Mins

Time 40m

Yield 2 Souffles, 2 serving(s)

Number Of Ingredients 9

2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

Steps:

  • Separate eggs.
  • Place whites in a small bowl; let stand until room temperature.
  • Place yolks in another bowl; set aside.
  • Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
  • In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
  • Cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat; stir in chocolate chips and extract until chips are melted.
  • Transfer to a small bowl.
  • Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
  • Beat egg whites on medium speed until soft peaks form.
  • Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
  • Fold in remaining egg whites until combined.
  • Transfer to prepared ramekins.
  • Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
  • Sprinkle with confectioners' sugar.
  • Serve immediately.

Nutrition Facts : Calories 162, Fat 8.7, SaturatedFat 3.9, Cholesterol 186.8, Sodium 168.1, Carbohydrate 15.6, Fiber 2.4, Sugar 10.2, Protein 9.2

CHOCOLATE SOUFFLE



Chocolate Souffle image

Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense.

Provided by threeovens

Categories     Dessert

Time 45m

Yield 1 souffle, 6 serving(s)

Number Of Ingredients 6

1 teaspoon butter
1/2 cup sugar, divided
3 tablespoons espresso or 3 tablespoons very strong coffee
5 ounces bittersweet chocolate, chopped
6 egg whites, room temperature
4 egg yolks, room temperature

Steps:

  • Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate.
  • Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
  • Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.

Nutrition Facts : Calories 120.2, Fat 3.4, SaturatedFat 1.4, Cholesterol 127.5, Sodium 65.2, Carbohydrate 17.3, Sugar 16.9, Protein 5.2

FALLEN CHOCOLATE SOUFFLE MINI CAKES



Fallen Chocolate Souffle Mini Cakes image

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

Provided by bckt

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  • Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
  • Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g

CHOCOLATE-CHUNK SOUFFLé CAKES



Chocolate-Chunk Soufflé Cakes image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Candy Thermometer     Ramekin     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
6 large eggs, separated
1/2 cup sugar
1/3 cup water
4 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 8 pieces total

Steps:

  • Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
  • Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.
  • Meanwhile, beat egg whites in another large bowl to soft peaks.
  • Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
  • Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.

MARBLED SOUFFLES



Marbled Souffles image

Chocolate and vanilla meet twice in these light-as-a-feather souffles: dark chocolate and vanilla bean are swirled together in the batter, and the dessert is finished with cocoa powder and vanilla ice cream.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Time 1h

Yield Makes 6

Number Of Ingredients 12

Unsalted butter, room temperature, for ramekins
1/2 cup granulated sugar, plus more for dusting
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1 cup whole milk
3 large egg yolks, plus 5 large whites, room temperature
1 vanilla bean, split and seeds scraped
2 ounces semisweet chocolate, coarsely chopped (1/2 cup), melted, and coole
3 tablespoons sour cream
2 large pinches cream of tartar
Confectioners' sugar and Dutch-process cocoa powder, for dusting
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
  • Whisk together flour, 1/4 cup granulated sugar, and salt in a medium saucepan. Whisk together milk and egg yolks, then whisk mixture into saucepan along with vanilla seeds. Cook over medium-high heat until mixture comes to a boil; let boil 1 minute, whisking frequently. (Mixture should be very thick.)
  • Remove from heat and divide mixture evenly between two bowls. Whisk chocolate into one half; let second half stand 5 minutes, then whisk in sour cream. Press plastic wrap directly onto surface of each; let cool to warm room temperature, about 10 minutes. (Or place over an ice-water bath and whisk until cool.) Souffle bases can be made ahead to this point and refrigerated up to 1 day. Bring to room temperature and whisk to loosen before proceeding.
  • Whisk egg whites to break up a bit, then pour half (about 1/4 cup) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy; add cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons granulated sugar; beat until peaks are stiff and glossy, 1 to 2 minutes. Spoon a dollop of mixture into chocolate base; whisk to lighten. Add remainder and gently fold in until combined (don't worry if some streaks remain). Repeat with other half of egg whites and vanilla base.
  • Divide chocolate mixture among prepared ramekins, then spoon vanilla mixture into centers. For a marbled effect, swirl with a small spatula. Bake until risen and set, about 16 minutes. Serve immediately, dusted with confectioners' sugar and cocoa powder, with scoops of ice cream.

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From pinterest.ca


EASY CHOCOLATE SOUFFLE FOR TWO RECIPE - SOMETHING SWANKY
2021-12-06 Instructions. Preheat oven to 375ºF. Grease two 8-ounce ramekins (or jars) with non-stick cooking spray and use the cocoa powder to dust the inside of the jars. In a large bowl, microwave the chocolate and butter for 1 minute. Stir until melted and smooth, microwave for additional time (in 30-second increments) if necessary to melt.
From somethingswanky.com


CHOCOLATE SOUFFLE CUPCAKES WITH WHITE CHOCOLATE (MINT ...
2010-03-05 Bake the souffles until the tops have puffed up and a tester comes out with a few moist crumbs attached (about 15-20 minutes). Cool in the pan on a cooling rack. Finishing: Instead of watching the souffles deflate or nibbling on them, beat the mint white chocolate cream with electric beaters until soft peaks form. Arrange the cupcakes on a ...
From lycheelassi.wordpress.com


CHOCOLATE SOUFFLE FOR TWO RECIPE RECIPES ALL YOU NEED IS …
For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar. Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine ...
From stevehacks.com


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