Chocolate Liqueur Souffles Recipes

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CHOCOLATE LIQUEUR SOUFFLES



Chocolate Liqueur Souffles image

I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.

Provided by The_Tattooed_Chef

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 4

Number Of Ingredients 14

1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
¼ cup white sugar, divided
2 tablespoons butter
2 tablespoons bread flour
¾ cup milk
4 egg yolks
4 egg whites
½ teaspoon vanilla extract
¼ cup chocolate liqueur
2 tablespoons semisweet chocolate chips, melted
½ cup fresh raspberries for garnish

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
  • Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
  • Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
  • Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
  • About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
  • Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 42.1 g, Cholesterol 231.4 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 8.7 g, Sodium 146 mg, Sugar 32.1 g

EASY CHOCOLATE SOUFFLES



Easy Chocolate Souffles image

Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 large eggs
6 teaspoons plus 1 tablespoon sugar, divided
1 cup light corn syrup
1/2 cup baking cocoa
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

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

CHOCOLATE SOUFFLE



Chocolate Souffle image

Provided by Food Network

Categories     dessert

Time 1h6m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
Pinch kosher salt
1 teaspoon vanilla extract
4 ounces semisweet chocolate
1/3 cup sugar
2 tablespoons Grand Marnier
3 egg yolks
4 egg whites

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



Chocolate Souffle image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons (1 ounce) unsalted butter
4 tablespoons sugar
4 ounces bittersweet chocolate, cut into small pieces
4 eggs, separated
2 tablespoons orange liqueur
3 egg whites
1/2 lemon, juiced
Powdered sugar, for garnish
Unsweetened whipped cream

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 SOUFFLES



Chocolate Souffles image

Provided by Pierre Gagnaire

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Bastille Day     Cognac/Armagnac     Winter     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 (generous) servings.

Number Of Ingredients 9

2 tablespoons superfine granulated sugar plus additional for coating soup plates
4 ounces Valrhona Caraïbe bittersweet (66%) chocolate, finely chopped
6 large egg yolks
1/2 tablespoon Cognac
7 large egg whites
3/4 teaspoon salt
Unsweetened cocoa powder for dusting
Special equipment: 4 (1 1/2- to 2-cup) ovenproof soup plates
Accompaniments: Pistachio Ice Cream , Warm Chocolate Sauce , and Caramelized Nuts

Steps:

  • Preheat oven to 400°F.
  • Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.
  • Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan.
  • Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held). Mix in chocolate at low speed.
  • Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.
  • Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
  • Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).
  • Lightly dust soufflés with cocoa and serve with accompaniments.

NEVER-FAIL CHOCOLATE SOUFFLES



Never-Fail Chocolate Souffles image

This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup cocoa
2 tablespoons cornstarch
1 cup whipping cream or 1 cup evaporated skim milk
1 tablespoon Kahlua
4 egg whites, at room temperature
1/2 cup white sugar

Steps:

  • Preheat oven to 375°F.
  • In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
  • Add a little of the cream and whisk to make a smooth paste.
  • Whisk in remaining cream and the liqueur.
  • I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
  • If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
  • In a large bowl, beat egg whites until almost stiff.
  • Slowly beat in sugar and beat until stiff and glossy.
  • Now gently whisk a quarter of the egg whites into the cocoa mixture.
  • Gently fold in another quarter.
  • Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
  • Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
  • The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
  • Don't worry, even if you only get 6 they will be wonderful.
  • Set custard cups into a deep baking pan and carry this to the oven.
  • Open oven, pull out rack, and set down pan.
  • Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
  • (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
  • The centres will be a little runny, as they should be.
  • Serve immediately.

Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9

CHOCOLATE ORANGE LIQUEUR SOUFFLE WITH CHOCOLATE SAUCE



Chocolate Orange Liqueur Souffle With Chocolate Sauce image

Recipe Courtesy Paula Deen. Posted for Zaar World Tour III. Try subbing Amaretto and almonds or Kahlua for the orange liqueur.

Provided by cookiedog

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1/4 cup butter
1 (1 ounce) bittersweet chocolate square
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 -1 1/2 tablespoon orange liqueur (recommended ( Grand Marnier)
6 tablespoons butter, divided
1/2 cup sugar
5 tablespoons all-purpose flour
1 cup milk
1 -1 1/2 tablespoon orange liqueur (recommended ( Grand Marnier)
2 (1 ounce) semi-sweet chocolate baking squares, melted
3 (1 ounce) bittersweet chocolate squares, melted
1/4 teaspoon salt
5 egg yolks, lightly beaten
1 teaspoon vanilla extract
7 egg whites
chocolate syrup

Steps:

  • Chocolate Sauce: Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
  • Souffle: Preheat oven to 350 degrees F.
  • Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
  • In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
  • In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.

Nutrition Facts : Calories 400.8, Fat 26.1, SaturatedFat 15.6, Cholesterol 180.8, Sodium 285.9, Carbohydrate 37, Fiber 1.4, Sugar 29.3, Protein 7.4

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