Chocolate Souffle For Two Recipes

CHOCOLATE SOUFFLéS FOR TWO

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 SOUFFLE

Steps:

• 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.

CHOCOLATE SOUFFLES

Steps:

• 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.
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CHEF JOHN'S CHOCOLATE SOUFFLE

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.

CHOCOLATE SOUFFLéS FOR TWO

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.

CHOCOLATE SOUFFLé FOR TWO

Steps:

• Preheat the oven to 400°F.
• Butter two large soufflé dishes. (I used small copper pots) Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl and let it cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites.
• Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set and a toothpick in the center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight.

CHOCOLATE MINT SOUFFLES FOR TWO

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.

CHOCOLATE SOUFFLE

Steps:

• 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. (Alternatively, see "No Microwave?" below.)
• Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
• Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
• Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.

CHOCOLATE SOUFFLE FOR TWO

Steps:

• Prepare 2 ramekins (medium size) by applying butter and dust it with some sugar as if it coats on all sides.
• Melt the chocolate in a double boiler and remove it.
• Add Butter and salt.
• Add in Ossoro's Dark Chocolate Melt. Give it a mix.
• Preheat the oven to 180 C for 10 min.
• Separate the Egg whites and Yolks.
• Using an electric beater, beat the whites till frothy.
• Add in cream of tartar and beat till smooth and glossy. Reserve it.
• Once the chocolate is cooled, mix in the yolks.
• Now fold in one third of the meringue gently.
• Add in the remaining in two additions.
• Fold till no streaks of whites.
• Pour it in the prepared ramekins and flatten the top. Run your forefinger on the edges to avoid overflow.
• Bake for 10 minutes. Serve hot topped with some icing sugar or whipped cream.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes, or until they are puffed. Dust the soufflés decoratively with the confectioners' sugar and serve them immediately.