Chocolate Chippy Crunch Souffle Recipes

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan melt the butter. Add the flour and whisk to blend. In another pan bring milk just to a boil, and then whisk the milk into flour and butter mix, add the salt and vanilla. Allow the milk to cool. In a bowl over simmering water melt the chocolate, sugar, and Grand Marnier, add the egg yolks, 1 at a time, whisking well to incorporate after each addition. Stir in the milk mixture. Whip the egg whites to stiff peaks, and fold them into the chocolate mix. Put the souffle mix into ramekins or souffle cups that have been buttered and sugared. Bake 12 to 16 minutes or until puffed and browned.

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.
• Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.
• Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
• Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.
• Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.

CHOCOLATE-CHIP SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
• Bring the milk gently to a simmer and remove from the heat.
• Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
• In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
• Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
• Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
• Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
• Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
• Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.

CHOCOLATE SOUFFLE

Steps:

• Pre-heat oven to 400 degrees F.
• Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar.
• Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth.
• Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 10 minutes. To test doneness, souffles should not "jiggle" excessively.
• Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce.