CHOCOLATE LIQUEUR SOUFFLES
I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.
Provided by The_Tattooed_Chef
Categories World Cuisine Recipes European French
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
- Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
- Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
- Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
- About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
- Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 42.1 g, Cholesterol 231.4 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 8.7 g, Sodium 146 mg, Sugar 32.1 g
FROZEN CHOCOLATE "SOUFFLéS"
Just got this from Kraft, via e-mail. It sounds delicious and easy. Cook time is minimum freeze time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
- Gently stir in whipped topping.
- SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
- Cover evenly with half of the pudding mixture.
- Repeat layers. Cover with foil.
- FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
- Peel away paper to unmold onto dessert plates. Top each with a cherry.
- Store leftovers in freezer.
Nutrition Facts : Calories 163.8, Fat 3.2, SaturatedFat 2.5, Cholesterol 2.2, Sodium 671.5, Carbohydrate 28.3, Fiber 1.5, Sugar 6.5, Protein 5.3
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
FROZEN CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and process in a food processor until very fine.
- Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
- In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
- When ready to serve, carefully remove the foil collar and serve at once.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 87 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE SOUFFLéS FOR TWO
Looking for the sweetest gift for Valentine's Day? Look no further than classic chocolate soufflé, scaled down to make just two servings. The key to a good soufflé is to trust your oven and the bake time - don't be tempted to open the oven as it bakes, as this can let too much heat out and cause the delicate structure to collapse. While the soufflés bake, make the simple raspberry sauce - then serve the two together immediately from the oven, and be ready for your date to be impressed.
Provided by Erin Jeanne McDowell
Categories dessert
Time 50m
Yield 2 servings
Number Of Ingredients 9
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.
FROZEN CHOCOLATE SOUFFLE
From NYTimes.com. Originally published with FOOD; Chocolate Concoctions to End the Meal By MOIRA HODGSON, December 22, 1991
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 pan, 6 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and process in a food processor until very fine.
- Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
- In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
- When ready to serve, carefully remove the foil collar and serve at once.
- YIELD 6 servings
- NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.
Nutrition Facts : Calories 321.4, Fat 32.5, SaturatedFat 19.3, Cholesterol 232.7, Sodium 77.5, Carbohydrate 2.5, Sugar 0.2, Protein 5.8
FROZEN CHOCOLATE "SOUFFLéS"
Knock their socks off with this elegant frozen chocolate dessert. It's everything you could ask for in a soufflé-only much, much simpler to put together!
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
- Spoon half each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper cups; press gently with back of spoon to release air pockets. Repeat layers.
- Freeze 5 hours or until firm. Let stand at room temperature about 15 min. before serving to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE SOUFFLES
Categories Chocolate Egg Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 soufflés
Number Of Ingredients 7
Steps:
- Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
- Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
- Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
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- Cut six pieces of parchment paper so they are an inch taller than your ramekins and long enough to wrap around the outside (about 5 inches by 12 inches when using 6-ounce ramekins). Wrap each ramekin with a piece of parchment and secure with tape. Place the ramekins on a baking sheet or platter that will fit into your freezer.
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