HOW TO MAKE CHOCOLATE SOUFFLé
This decadent chocolate souffle recipe is easy and incredible. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever.
Provided by Sabine Venier
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C). Lightly grease six 1-cup-sized ramekins (250ml) with butter and sprinkle with sugar, tapping out excess. Chill ramekins in the fridge until you are done with the chocolate soufflé.
- Place chopped chocolate in a heat-proof bowl and melt in the microwave. Stir every 20 seconds to prevent seizing. Set aside.
- In a bowl whisk egg yolks, cornstarch, and cocoa to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in melted chocolate until smooth and fully combined for about 1-2 minutes.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt until soft peaks form. Add sugar and whisk until stiff peaks form for about 3 minutes.
- Stir about 1/4 cup of egg whites into the chocolate custard to lighten. Then gently fold remaining egg whites into the chocolate custard. Spoon into prepared ramekins evenly. Bake for about 20 minutes or until chocolate soufflé has risen about 1 inch above the top of the ramekins. Open the door and let stand for about 5 minutes. Top with powdered sugar, cocoa, or melted chocolate, if desired. Serve immediately.
Nutrition Facts : Calories 314 kcal, Carbohydrate 33 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 76 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
HOT CHOCOLATE SOUFFLé
Making soufflés is easy when you have Mary to guide you - and this huge chocolate version is a sure fire hit.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. 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 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.
- For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.
- Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.
- Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature.
- In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.
- Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.
- Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch.
EASY CHOCOLATE SOUFFLE
This Easy Chocolate Soufflé will make any chocolate lover swoon! Making soufflés doesn't have to be impossibly hard. You just need a good set of instructions and we've got you covered with a detailed recipe, complete with a video demonstration.
Provided by Rachel Farnsworth
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Prepare four 8-ounce ramekins by greasing the bottom and sides with butter. Sprinkle a little sugar on them.
- In a small saucepan, heat the heavy cream over medium heat. Put the chopped chocolate into a mixing bowl. When the cream starts to simmer, immediately remove it from the heat and pour over the chocolate. Let it stand for a couple minutes and then stir it until smooth.
- 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. This should take several minutes. Stiff peaks mean you can stick a spoon or rubber scraper in and pull it out and the egg whites form a little self-holding peak instead of just melting back into place.
- Fold the egg white mixture into the cooled chocolate mixture, until it seems pretty well combined. Folding means using a rubber scraper/spatula to scrape down to the bottom and fold it over onto the top, turning your bowl as you go. You'll know it is combined when you can't see bits of the white egg anymore. Folding keeps it fluffy, while mixing would kill the fluffiness. Pour into the prepared ramekins.
- Put them in the oven and close the door. Reduce the heat setting to 375 degrees. Bake for 15 minutes for small ramekins, and 25 minutes for larger ones.
Nutrition Facts : Calories 672 kcal, Carbohydrate 52 g, Protein 12 g, Fat 46 g, SaturatedFat 26 g, Cholesterol 143 mg, Sodium 98 mg, Fiber 6 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE SOUFFLE
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they're still warm from the oven.
Provided by EatingWell Test Kitchen
Categories Healthy Valentine's Day Dessert Recipes
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 43.6 g, Cholesterol 102.5 mg, Fat 15.3 g, Fiber 2 g, Protein 9.6 g, SaturatedFat 8.9 g, Sodium 234.7 mg, Sugar 39.7 g
FLUFFY CHOCOLATE SOUFFLE
Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth, chocolate souffle is light enough to finish an extravagant meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 1-quart souffle
Number Of Ingredients 9
Steps:
- Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
- In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
- In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
- Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
- Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
- Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
- Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
- Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
- Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
- If desired, dust souffle with confectioners' sugar; serve immediately.
CHOCOLATE SOUFFLE - EASY FOOLPROOF METHOD
This decadent chocolate souffle is dark and intense in flavor, yet light and silky in texture. Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef.
Provided by Lily Ernst
Categories dessert
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.
- Preheat the oven to 400F and position a rack on the lowest rung.
- Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
- Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
- Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
- Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
- Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
- Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.
- Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.
Nutrition Facts : ServingSize 4oz, Calories 356 calories, Sugar 34.3 g, Sodium 100.5 mg, Fat 21.6 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 2.7 g, Protein 7 g, Cholesterol 144.4 mg
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