Chocolate Souffl Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Chocolate Soufflé image

Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.

Provided by Daniel Boulud

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1/4 cup sugar, plus more to coat ramekins
4 1/2 ounces bittersweet chocolate, roughly chopped, preferably 70% Guanaja Valrhona brand; about 1 cup, chopped
1/2 cup whole milk
3/4 tablespoon cornstarch
2 large egg yolks
4 large egg whites
Sea salt
Powdered sugar, for serving (optional)
Unsweetened whipped cream, for serving (optional)


  • Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
  • Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
  • In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
  • Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
  • When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)


Chocolate Souffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 individual servings

Number Of Ingredients 9

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish


  • Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
  • Set an oven rack in lower third of the oven and preheat to 400 degrees F.
  • Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
  • Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
  • Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
  • Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
  • Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
  • Copyright 2007 Television Food Network, G.P. All rights reserved


Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar


  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g


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


  • 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 Soufflé image

Looking for a delicious dessert? Then check out this fluffy chocolate soufflé topped with whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 6

Number Of Ingredients 12

4 large eggs
2 oz unsweetened baking chocolate
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup milk
2 tablespoons butter or margarine, room temperature
1 teaspoon vanilla
About 2 teaspoons butter or margarine, room temperature, to grease soufflé dish
Additional granulated sugar for coating soufflé dish
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Frozen whipped topping, if desired


  • Place an egg separator over a small bowl. Crack open 1 egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Place yolk in another small bowl, then separate 2 more eggs. When separating fourth egg, place the yolk in another container; cover and refrigerate up to 4 days to use in another recipe. Set remaining 3 egg yolks aside.
  • Place the 4 egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
  • Meanwhile, coarsely chop the chocolate. In a 1-quart saucepan, stir the sugar and cornstarch until mixed. Gradually stir in the milk. Add the chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
  • In a small bowl, beat the egg yolks with an electric mixer on medium speed until very thick and lemon colored. Gradually beat in the chocolate mixture. With a wooden spoon, stir in 2 tablespoons butter and the vanilla. Cool to room temperature.
  • Heat the oven to 350°F. Spread 2 teaspoons butter on the bottom and side of a 6-cup soufflé dish, using a paper towel or piece of waxed paper. Sprinkle additional sugar over the butter. Make a 4-inch band of triple thickness of foil that is 2 inches longer than the circumference of the dish; butter one side of the band and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, with masking tape around top outside edge of dish. (A buttered and sugared 2-quart casserole can be used instead of a soufflé dish and foil band.)
  • Add the salt and cream of tartar to the egg whites; beat with an electric mixer on high speed just until egg whites form stiff peaks when beaters are lifted. Stir about 1/4 of the egg whites into the chocolate mixture. Add remaining egg whites; to fold in, use a rubber spatula to gently cut down vertically through the mixture, then slide the spatula across the bottom of the bowl and up the side, turning mixture over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding just until egg whites are blended into mixture. Carefully pour batter into the soufflé dish; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake 45 to 55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Do not be alarmed if cracks appear on the top because they are characteristic of this soufflé.
  • Meanwhile, make Sweetened Whipped Cream. Serve soufflé immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. Serve with whipped cream.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g


Hot chocolate soufflé image

Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h17m

Number Of Ingredients 17

25g unsalted butter , for greasing
finely grated chocolate
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa


  • Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
  • For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
  • Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
  • Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
  • Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
  • Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  • Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
  • Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
  • Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  • So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
  • The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium


Mini Chocolate Souffles image

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
2/3 cup whole milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons creme fraiche or sour cream
Garnish: confectioners' sugar, for dusting


  • Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
  • Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
  • Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.


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


  • 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.


Chocolate Souffle image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups whole milk
1/2 cup plus 1 tablespoon sugar, plus more for dusting the souffle dish
9 tablespoons unsalted butter, softened, plus more for greasing
1 cup plus 2 tablespoons cake flour
9 large eggs, separated
1/2 cup unsweetened cocoa powder
Sifted powdered sugar for garnish


  • Preheat the oven to 425 degrees. Place the milk and sugar in a medium saucepan over medium heat and bring the milk to a boil. Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste. When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring, until the mixture is thick and glossy, 2 to 3 minutes.
  • Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks one at a time, mixing well after each addition. Stir in the cocoa powder.
  • In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture. Butter a 2-quart souffle mold, dust it with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
  • Bake until the souffle has risen above the top of the dish, is lightly browned and a toothpick inserted in the center comes out almost clean, 30 to 40 minutes. Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream (recipe below).

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 110 milligrams, Sugar 17 grams, TransFat 1 gram


Easy Chocolate Soufflé (Mark Bittman) image

Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé.

Provided by blucoat

Categories     Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

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


  • 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 : Calories 291, Fat 13.2, SaturatedFat 6, Cholesterol 332.5, Sodium 223.6, Carbohydrate 34.1, Sugar 33.9, Protein 9.5


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


  • 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


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


  • 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


Chocolate Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 soufflés

Number Of Ingredients 7

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
4 large eggs
4 large egg yolks
Large pinch of salt
1/2 cup all purpose flour


  • Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
  • Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
  • Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

More about "chocolate souffl recipes"

chocolate-souffl-recipes-great-british-chefs image
Daniel Clifford’s easy Chocolate soufflé recipe is a great place to start if you’re new to the dish, resulting in a light, fluffy dessert which is simple to prepare. If …
Estimated Reading Time 1 min
See details

2021-12-02  · Stir the chocolate mixture until completely melted and smooth. Remove the melted chocolate from the heat and let the mixture cool for 2 minutes. 5. Whisk in the separated egg yolks, vanilla extract, and salt until combined and smooth. Set aside. 6. In a large mixing bowl, add egg whites and cream of tartar.
See details

2021-02-15  · Transfer the flour and milk mixture to the bowl with the chocolate. Add the salt and egg yolk and mix until well combined. Add the two egg whites and cream of tartar to a stand mixer. Whisk on low speed for 2-3. minutes until mixture is frothy. Turn mixer to medium speed and add 1/3 of sugar to the bowl of the mixer.
See details

2019-09-03  · Mix the melted chocolate with the pastry cream. Lightly coat the insides of the molds with butter. Remove the excess. Whisk the whites until stiff. Carefully mix the stiff whites with the chocolate pastry cream. Pour the mixture into the molds, and place them in …
See details

2017-06-13  · Pre-heat the oven to 425 F ( 220 C). Butter the inside of the soufflé dish or 5-6 smaller ramekins. If using the larger soufflé dish, surround the outside of the dish with a double layer of aluminium foil or parchment paper so that a 3-inch collar stands above the rim of the dish. (If using smaller ramekins, this step is not necessary).
See details

Set aside. In a small saucepan off the heat, dissolve the cornstarch in the milk. Bring to a boil and simmer for 30 seconds or until the mixture has thickened, stirring constantly. Pour over the chocolate and let melt for 2 minutes. Gently stir the mixture until smooth. With a spatula, stir in the egg yolks. Set aside.
See details

2011-03-03  · In a saucepan over low heat, melt the butter and chocolate together. Set aside. Step 2. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth.
See details

Instructions. Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar. Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl.
See details

The Best Chocolate Soufflé You’ll Ever MakeA soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.Soufflés can be v...
See details

2013-08-11  · Step 4. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Add flour and cook, stirring, until mixture smells nutty and is light golden, about 1 minute. Whisk in warm milk mixture and cook ...
See details

2021-02-01  · Step-By-Step Photos. Chop up your quality chocolate, then melt it with butter in a double boiler or in 20 second increments in the microwave. Some chocolate soufflé recipes use heavy cream instead of butter, but I prefer the flavor, texture, and richness butter provides. Below left: Separate your eggs.
See details

Steps: 1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out.
See details

2020-10-26  · Directions. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
See details

2022-04-05  · 2. Separate the eggs into yolk and whites. Whisk the egg yolks with 4 tablespoons of honey. Add the melted chocolate and stir to combine. 3. Then beat the egg whites until they are foamy. Add 1 tbsp cream of tartar, a pinch of salt, and the remaining 4 tablespoons of honey, and continue beating until the egg whites form stiff, glossy peaks. 4.
See details

Directions. Instructions Checklist. Step 1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth.
See details

2019-10-10  · Whisk in the milk until smooth and there are no lumps. Over medium heat, add the butter and bring to a gentle simmer, whisking until the mixture has thickened about 2 to 3 minutes. Remove from the heat and stir (with a spatula) in the chocolate until …
See details

2022-02-04  · How to Make Chocolate Soufflé. Prep ramekins – butter and coat with sugar and set aside. Preheat the oven to 400˚F (it helps to check with a thermometer ). Melt chocolate and butter in a large rimmed mixing bowl over the steam of a water bath of simmering water. Once melted, cool for 5 minutes.
See details

2022-02-01  · Add the butter and chocolate into a microwave-safe bowl and melt. Mix in the egg yolks, vanilla and salt with a mixer and combine with the melted chocolate mixture. Beat the egg whites and cream of tartar and form stiff peaks. Fold in …
See details

Add the vanilla, pinch of salt, and egg yolks to the chocolate and stir until thoroughly combined and smooth. Set aside to cool. Preheat the oven to 425 degrees. Put the egg whites into the bowl of a stand mixer. Whip on high, gradually adding in the sugar, until the whites form stiff peaks.
See details

Place the milk in a saucepan and slowly bring to the boil. 500ml of milk. 2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side. 6 eggs. 150g of caster sugar. 3. Sift the flour, cornflour and cocoa into the …
See details

Heat oven to 325°F. Coat 4 (6-ounce) ramekins with butter and sprinkle the insides with sugar. Bring a kettle of water to a boil while you prepare the batter. Whisk together the flour, cocoa, baking powder, and salt. Set aside. Puree the butter, sugar, and eggs in a blender for 1 minute.
See details

2020-02-08  · Chop the chocolate into small uniform pieces. Heat the chocolate in a microwave-safe bowl in 30-second bursts and stir in between each burst until completely melted. Step 2 Preheat The Oven – Preheat your oven to 400F and position a rack on the lowest rung.
See details

2019-02-04  · Instructions. Preheat oven to 375 degrees F and adjust the rack to the lower-middle position. Generously butter a 2-quart souffle dish (or eight 8-ounce ramekins), then sprinkle with granulated sugar, tapping and turning the bowl until the sugar has completely coated the butter. Place in the refrigerator until needed.
See details

2012-10-03  · If you live outside of the U.S., here is a substitute for 2 cups of Half-and-Half in the recipe. Option 1: Mix 1 cup (240 ml) whole milk + 1 cup (240 ml) light cream (18-30% fat). Option 2: Mix 1 ½ cup (360 ml) whole milk + ½ cup (120 ml) heavy cream (36-38% fat). Option 3: Mix 1 ⅓ cup (320 ml) low-fat milk + ⅔ cup (160 ml) heavy cream ...
See details

Place a heavy baking tray on the middle shelf of the oven. Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a ...
See details

Directions. Position rack in center of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.
See details

2013-02-13  · Instructions. Preheat the oven to 400° with the rack in the center of the oven. In a small bowl, mix together 1 Tablespoon of the sugar with the cornstarch. Whisk in the egg yolks and set aside. For the soufflé base, place the milk in a …
See details

2019-03-02  · Tap out the excess sugar. Set aside. Preheat your oven to 200℃ (400℉). In a saucepan melt butter over medium-low heat, add in the flour and whisk for about 1 minute until combined. Add in the milk and whisk until the mixture smooths out and thickens up slightly. Take it off the heat and pour it over the chocolate.
See details

2019-03-12  · Heat oven to 375F. Use 1 tbsp butter to grease 6-inch soufflé dish. Add 1 tbsp sugar and shake to coat. Set aside. Melt chocolate in a large heat-proof bowl set over a saucepan of simmering water ...
See details

1 teaspoon vanilla extract. Preheat oven to 180°C (350°F). Place the egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium heat and cook, whisking, for 3 minutes or until the mixture just begins . to thicken. Add the chocolate and cook, whisking, for a further 1 minute or until very thick.
See details

2021-02-12  · Stir in the liqueur, vanilla, and salt. Remove from the heat and let cool slightly. Using a stand mixer fitted with the paddle attachment on medium speed, beat the egg yolks and 1/3 cup sugar until thick and pale yellow, 3 to 5 minutes. Fold the beaten egg yolk mixture into the chocolate mixture.
See details

4. Gently pour mixture into prepared dish; smooth top with spatula. Place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch. 5. Bake 1 hour and 5 to 10 minutes or until puffed and set. Remove souffle dish from water. Carefully remove foil. Serve immediately with sweetened whipped cream.
See details

2004-08-20  · Step 3. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium ...
See details

Steps: Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes.
See details

2022-05-01  · Put a light dusting of sugar over the coated ramekin. Swirl the ramekin in your hand to make sure the sugar is evenly coated on the sides. Tap then ramekin on counter top so that any excess sugar falls to the bottom - discard. Immediately place your ramekin in the freezer for 5 minutes to let the butter and sugar set.
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a chocolate souffle?
In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
What temperature do you bake a souffle au chocolat?
A decadent chocolate dessert with a light touch: Julia Child’s ‘Soufflé au Chocolat’ Pre-heat the oven to 425 F ( 220 C). Butter the inside of the soufflé dish or 5-6 smaller ramekins.
How do you bake a souffle in the oven?
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.
What does a chocolate souffle taste like?
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.

Related Search