CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY
Here's what you need: nutella, eggs, sugar, unsalted butter, cocoa powder
Provided by Dhruv Vohra
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚F (190˚C).
- Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
- In a medium bowl, mix Nutella and 2 egg yolks.
- In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
- Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
- Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES
Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.
Provided by MariaTheSoaper
Categories Desserts Candy Recipes Truffle Recipes
Time 12h40m
Yield 28
Number Of Ingredients 8
Steps:
- Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
- Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
- Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
- Refrigerate caramel mixture until firm, at least 3 hours.
- Spread cocoa powder into the bottom of a wide, shallow bowl.
- Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
- Cover truffle balls with plastic wrap and chill overnight or 8 hours.
- Line a 13x9x2-inch baking sheet with aluminum foil.
- Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
- Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
- Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g
2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, eggs
Provided by Matthew Johnson
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 2
Steps:
- 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
CHOCOLATE HAZELNUT SOUFFLE
Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 6 souffles, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Butter and sugar 6 ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
- Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
- Place mixture in the freezer for 10 minutes to allow it to set.
- Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
- Place flour in a double boiler and slowly whisk in the milk.
- Add salt.
- Whisk mixture over heat until thick, about 5 minutes.
- Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
- Remove from heat and add chocolate, allowing it to melt.
- Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
- Gradually add remaining sugar and whip until hard peaks are formed.
- Fold egg whites into warm chocolate mixture.
- Place ball of chocolate filling in each ramekin.
- Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
- Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
- Serve immediately.
Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1
DARK CHOCOLATE-HAZELNUT SABLES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 48 cookies
Number Of Ingredients 12
Steps:
- Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate.
- Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate and hazelnuts, then increase the speed to medium high and beat until combined.
- Divide the dough between 2 sheets of parchment paper; roll each into a 1-by-9-inch log, using the parchment to help you. Wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Sprinkle with coarse sugar. Bake until set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
DARK CHOCOLATE-HAZELNUT SOUFFLé
Take dessert time up a level with this Dark Chocolate-Hazelnut Soufflé. Made with cream cheese, hazelnut-flavored liqueur, melted bittersweet chocolate and hazelnuts, this Dark Chocolate-Hazelnut Soufflé will impress all of your dinner guests.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
- Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
- Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 215 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
WHITE HAZELNUT CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 325 degrees F.
- Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
- In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
- Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
- Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
- Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.
DARK CHOCOLATE-HAZELNUT SOUFFLE
This elegant dessert souffle contains rich, dark chocolate and a touch of hazelnut.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease bottom and side of 1-qt. souffle dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
- Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into souffle dish.
- Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 30.1 g, Cholesterol 229.9 mg, Fat 24 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 11.1 g, Sodium 225.5 mg, Sugar 25.3 g
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
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