Chocolate Souffles With Peanut Butter Centers Recipes

CHOCOLATE SOUFFLES

Steps:

• Preheat the oven to 350 degrees F.
• Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
• Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
• Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!
• Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.
• Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

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.

MINI CHOCOLATE SOUFFLES

Steps:

• 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.

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.

FORGOTTEN CHOCOLATE SOUFFLE

Steps:

• Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
• Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
• Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
• Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
• Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
• Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.

CHOCOLATE SOUFFLES WITH PEANUT BUTTER CENTERS

Steps:

• Bring milk and half and half to simmer in heavy medium saucepan. Whisk egg and egg yolk in medium bowl. Add sugar, cornstarch, and flour to eggs; whisk to blend. Gradually whisk hot milk mixture into egg mixture, then return to same saucepan. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk peanut butter into hot pastry cream. Strain into medium bowl. Season with salt. Place plastic wrap directly onto surface of pastry cream. Chill until cold, at least 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
• Place chocolate and butter in large heat-resistant bowl. Set bowl over saucepan of simmering water; stir until mixture is smooth. Remove from heat; cover. Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves. Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy. With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes. Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in). Fold half of egg mixture into warm (not hot) chocolate mixture. Fold in remaining egg mixture. DO AHEAD Can be made 1 day ahead. Place plastic wrap directly onto surface of soufflé mixture; chill.
• Preheat oven to 350°F. Butter and sugar eight 3/4-cup ramekins or custard cups. Fill halfway with souffl mixture. Spoon rounded tablespoon peanut butter pastry cream into center of each. Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins. Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes. Serve immediately.

CHOCOLATE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F. Butter four 6-ounce ramekins; sprinkle with sugar and tap out the excess. Put the ramekins on a baking sheet; transfer to the freezer while you make the batter.
• Heat the chocolate syrup and 2 tablespoons butter in a small saucepan over low heat until the butter melts, about 2 minutes; let cool. Whisk the egg yolk in a medium bowl. Slowly whisk in the chocolate syrup mixture until combined.
• Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Add 1 tablespoon sugar and beat until stiff peaks just form, 1 to 2 more minutes.
• Fold one-third of the beaten egg whites into the chocolate-yolk mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain.
• 5. Divide the batter among the prepared ramekins. Bake until the souffles are puffed and browned around the edges, 18 to 20 minutes. Dust with cocoa powder and serve immediately.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.

HOT CHOCOLATE-PEANUT BUTTER SOUFFLé

Steps:

• Heat oven to 350°F.
• Measure enough foil to wrap around top edge of 2-qt. soufflé dish, then add 3 inches to measured length. Fold foil sheet lengthwise into thirds to make collar for soufflé. Evenly brush 1 side of foil collar and inside of soufflé dish with 1 Tbsp. butter; sprinkle evenly with 1 Tbsp. sugar. Attach foil, sugar side in, around outside of dish so foil extends about 2 inches above top edge of dish. Secure ends of collar with tape.
• Melt remaining butter in medium saucepan on medium heat. Whisk in flour until blended. Stir in half-and-half. Bring to boil, stirring constantly. Simmer on medium-low heat until thickened, stirring constantly. Remove from heat. Pour half the cream mixture into medium bowl; stir in chocolate until blended.
• Add peanut butter to remaining cream mixture in saucepan; stir until melted. Whisk 2 egg yolks in medium bowl until blended; gradually stir into peanut butter mixture.
• Whisk remaining egg yolks in separate bowl until blended. Gradually add to chocolate mixture, mixing well after each addition.
• Beat egg whites in large bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Gently stir half the egg white mixture into peanut butter mixture just until blended. Pour into prepared soufflé dish.
• Add remaining egg white mixture to chocolate mixture; stir gently just until blended. Spoon over peanut butter layer in dish; swirl gently with spoon.
• Bake 45 to 50 min. or until knife inserted in center comes out clean. Serve immediately.

CHOCOLATE SOUFFLE WITH MELTED CHOCOLATE CENTER

Steps:

• Preheat oven to 425 degrees. Use the butter to grease 8 small (3-ounce), heat-resistant souffle molds and then use the 1 tablespoon of sugar to lightly dust the insides. Place the molds on a baking sheet and set aside.
• Melt all the chocolate except the chunks in a double boiler over low heat. Add the warm cream and stir well until completely combined. Remove the pan from the heat and whisk in the egg yolks and half of the 1/3 cup of sugar. Using a rubber spatula, transfer this mixture to a large mixing bowl and set aside.
• In a separate bowl, use a wire whisk to beat the egg whites until frothy. Add the remaining sugar and whisk vigorously until the egg whites form soft peaks. Using the spatula, gently fold 1/3 of the egg whites into the chocolate. Fold in the next 1/3 and when the mixture is well combined, add the remaining egg whites, folding until well combined.
• Use a tablespoon to fill the souffle molds to the rim. Place a chunk of semisweet chocolate in the center of each and bake for 7 to 10 minutes, until puffy. Serve immediately alone or accompanied by whipped cream or espresso ice cream.