Chocolate Souffles With White Chocolate Cream Recipes

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

FRENCH WHITE CHOCOLATE SOUFFLé

Steps:

• Gather the ingredients.
• Preheat oven to 375 F.
• Butter a large soufflé dish and sprinkle it with 1/4 cup granulated sugar; set the prepared dish aside.
• Stir together the salt, all-purpose flour, and remaining 1/4 cup plus 1 tablespoon sugar; set the mixture aside.
• Melt the white chocolate pieces in a heatproof bowl or double boiler over barely simmering water, stirring the chocolate constantly to avoid burning it. (Even a small amount of overheated chocolate will ruin an entire recipe.)
• Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks until the mixture is thoroughly combined.
• In a separate bowl, beat the egg whites with the cream of tartar on medium-high speed until they hold soft glossy peaks .
• Continue beating the egg whites on high speed, add the vanilla, and then gradually add the salt-flour-sugar combination until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whipped egg whites. The chocolate mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
• Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior.
• Serve the soufflé with a dusting powdered sugar if desired.

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 WHITE CHOCOLATE CREAM

Steps:

• Butter four 2/3-cup soufflé dishes; coat with sugar. Stir water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in yolks. Cool to room temperature.
• Beat egg whites in large bowl until foamy. Gradually add 2 1/2 tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place on baking sheet. (Can be made 2 hours ahead. Let stand uncovered at room temperature.)
• Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Dust soufflés with powdered sugar. Serve immediately, passing White Chocolate Cream separately.

EASY CHOCOLATE SOUFFLES

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.

COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE

Steps:

• --sauce--.
• Bring cream to simmer in small saucepan.
• Remove from heat.
• Add white chocolate and whisk until melted.
• Stir in rum.
• Chill until just cool, whisking occasionally, about 30 minutes.
• --cakes--.
• Preheat oven to 400ºF.
• Butter six 3/4-cup soufflé dishes.
• Stir chocolate in top of double boiler over simmering water until melted.
• Cool 10 minutes.
• Mix sugar and eggs in processor until well blended.
• Blend in butter.
• Add flour; process until smooth.
• Blend in chocolate.
• Divide batter among prepared dishes.
• Place on baking sheet.
• Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
• Run knife around sides of cakes.
• Invert onto spatula; gently slide onto plates.
• Spoon sauce around cakes.

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.

SHOWSTOPPING CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 400 degrees, with rack in lower third. Do not open oven door until ready to bake. Brush outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with sugar (this adds texture, which helps the souffle climb); tap out excess. Chill dish in freezer 15 minutes.
• Stir chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk (heat it until it's just about to simmer) in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high until pale, about 4 minutes. On low, beat in flour. Beat in half the hot milk, ladling it in a little at time (this is called tempering and prevents the yolks from scrambling).
• Whisk mixture into pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into chocolate. Stir in brandy (if desired), vanilla, and a pinch of salt. (This mixture can be refrigerated, 2 days. Rewarm in a heatproof bowl set over a pan of simmering water.)
• Egg whites are best whipped when they're at room temperature (they attain more volume). Using a balloon whisk, beat whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
• Add 1 tablespoon sugar; beat until whites almost hold stiff peaks. Add remaining tablespoon sugar, and beat until peaks are stiff (meaning they stand straight up when whisk is lifted).
• Spoon one-third of egg whites onto base (incorporating in batches prevents them from deflating). Fold them in: Cut through center of mixture with a large rubber spatula, then gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined.
• Fold remaining whites into base, one-third at a time.
• The mixture is ready when the whites are fully incorporated.
• Pour mixture into prepared dish. Place on a rimmed baking sheet; this helps you move souffle in and out of oven. Bake 15 minutes. Reduce temperature to 375 degrees; bake until set, 20 minutes. Remove collar; serve immediately with creme anglaise if desired

NEVER-FAIL CHOCOLATE SOUFFLES

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.

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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.