HOT CHOCOLATE SOUFFLé
- Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
- For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
- Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
- Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
- Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
- Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
- Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
- Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
- Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
- So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
- The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
HOT CHOCOLATE SOUFFLES
These individual chocolate souffles are fudgy and delicious. They look impressive but are easy to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 9
- Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 25g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 157mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
HOT CHOCOLATE SOUFFLé
- 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.
HOT COCOA SOUFFLE
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy-and absolutely delicious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 9
- Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 272 calories, Fat 9g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.
HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE
- 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.
Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
HOT CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Yield 4 servings
Number Of Ingredients 5
- Preheat oven to 400 degrees. In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy. Add the sugar.
- Beat 4 egg yolks and stir them into mixture. Beat the egg whites until they stand in peaks. Set two extra yolks aside for use in some other dish such as scrambled eggs. Gently fold the whites into the chocolate mixture until blended.
- Pour the mixture into a buttered four-cup souffle dish. Cook for 12 to 15 minutes. The souffle should be risen but the inside center should be runny. Serve with heavy cream, handed separately.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 106 milligrams, Sugar 23 grams, TransFat 0 grams
HOT CHOCOLATE SOUFFLE
- Place a pizza stone on lower oven rack to ensure even heating.
- Preheat oven to 350 degrees.
- Butter and then lightly sugar four stoneware ramekins or one 4-cup souffle dish.
- (To easily sugar the dish, cover the top with plastic wrap after putting some sugar in and shake it around until lightly coated.).
- Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan.
- Add 3/4 milk, and heat over medium-high heat, STIRRING CONTINUOUSLY,until cocoa mixture starts to bubble. **Very important to stir continuously!**.
- Remove from heat.
- Beat egg yolks with a whisk; Beat 1/3 of the cocoa mixture into the egg yolks.
- Very slowly stir in the rest of the cocoa mixture. DO NOT DUMP IT IN ALL AT ONCE.
- Stir in butter and vanilla.
- Set aside and let cool slightly.
- Beat 3 egg whites, 1/4 teaspoon cream of tartar and salt together with an electric mixer until foamy.
- With beater still going, add 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
- Continue to beat the egg whites until they form stiff peaks.
- Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.
- Divide the remaining egg whites into thirds, carefully folding each third in one at a time with a spatula until just mixed. DO NOT OVER MIX!
- Pour batter into dishes, place in oven and bake for 1 hour. DO NOT OPEN THE OVEN DOOR DURING BAKING TIME.
- After 1 hour, if souffles do not look quite done, continue cooking for another 5 -10 minutes.
- Remove from oven and serve immediately as is, or topped with whipped cream, powered sugar, Gran Marnier, fresh raspberries (or another topping of your choice).
Nutrition Facts : Calories 210.5, Fat 8.4, SaturatedFat 4.6, Cholesterol 111, Sodium 134.6, Carbohydrate 29, Fiber 1.9, Sugar 19.2, Protein 7.1
HOT CHOCOLATE SOUFFLE
- Preheat the oven to 400 degrees.
- Butter a one-quart souffle dish or four eight-ounce souffle dishes.
- Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
- Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
- Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
- Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 81 milligrams, Sugar 44 grams, TransFat 0 grams
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- Move oven rack to lowest position. Heat oven to 350°F. Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. For collar, measure a length of heavy-duty aluminum foil to fit around souffle dish; fold into thirds lengthwise. Lightly butter one side of foil. Attach foil, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish. Secure foil with tape or string.
- Stir together cocoa, 1 cup sugar, flour and salt in saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well. Add egg mixture to chocolate mixture in pan, blending well. Cook and stir 1 minute. Add butter and vanilla, stirring until blended. Set aside; cool 20 minutes.
- Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold about one-third of beaten egg white mixture into chocolate mixture. Lightly fold chocolate mixture, half at a time, into remaining beaten egg white mixture just until blended; do not overfold.
- Gently pour mixture into prepared dish; smooth top with spatula. Place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.
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Top Asked Questions
How to make a chocolate souffle?Preparation. Preheat the oven to 400 degrees. Butter a one-quart souffle dish or four eight-ounce souffle dishes. Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool. Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate.
What temperature do you bake a souffle at?Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
How do you make hot chocolate with milk and cream?Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps. Gradually stir hot chocolate mix into paste.
How much sugar do you put in a souffle?For the soufflÉs melted butter, for greasing 50g caster sugar, plus 2 tbsp extra 175g dark chocolate(70% cocoa), broken into pieces 2 tbsp double cream 4 egg yolks 5 egg whites icing sugar, to serve Method