Individual Chocolate Souffles Recipe Recipe For Zucchini

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INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Food Network

Categories     dessert

Time 32m

Yield 6 servings

Number Of Ingredients 11

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
6 (1/2-ounce) pieces dark chocolate
2 to 3 teaspoons powdered sugar

Steps:

  • Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
  • In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
  • Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.
  • Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
  • Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.
  • Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
  • Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!

MINI CHOCOLATE SOUFFLES



Mini Chocolate Souffles image

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
2/3 cup whole milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons creme fraiche or sour cream
Garnish: confectioners' sugar, for dusting

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.

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus softened butter, for the ramekins
1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins
8 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract
3 large egg yolks plus 6 egg whites, at room temperature
1/4 teaspoon cream of tartar
Triple Raspberry Sauce, recipe follows
Confectioners' sugar, for dusting
1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

Steps:

  • Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
  • Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
  • Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
  • Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
  • Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
  • Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
  • Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
  • In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

ZUCCHINI SOUFFLé



Zucchini Soufflé image

To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)

Provided by Mark Bittman

Categories     dinner, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1/4 cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt
freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
1/4 cup parsley, chopped

Steps:

  • Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
  • In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
  • Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

These delectable individual chocolate soufflés will instantly elevate any dinner party menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 11

Unsalted butter, room temperature, for ramekins
1/2 cup granulated sugar, plus more for ramekins
1 1/2 teaspoons egg-white powder
4 large egg whites, room temperature
6 ounces bittersweet chocolate (70 percent cacao), melted
3/4 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon coarse salt
3 large egg yolks, room temperature
1/2 cup plus 3 tablespoons creme fraiche
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 375 degrees on a convection oven and 400 degrees on a conventional oven. Brush six 7-ounce 3 3/4-by-1 3/4-inch ramekins generously with butter; coat with granulated sugar. Place on a rimmed baking sheet.
  • In a small bowl, whisk together sugar and egg-white powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk whites on low speed until frothy, about 2 minutes; whisk in sugar mixture. Increase speed to medium and beat until soft peaks form, about 5 minutes.
  • Meanwhile, set chocolate in a large bowl. In a small saucepan, whisk milk, cornstarch, and salt to combine. Bring to a simmer, whisking; remove from heat. Whisk into chocolate (mixture will separate). Vigorously whisk in yolks and 3 tablespoons creme fraiche until smooth. Gently whisk in one-third of the egg white mixture. Using a rubber spatula, fold in remaining egg whites.
  • Fill ramekins evenly with batter, almost to the top. Transfer to oven and bake for 10 minutes for gooey souffles or 12 to 13 minutes for firmer souffles, rotating baking sheets halfway through baking.
  • Meanwhile, in a small bowl, whisk together remaining 1/2 cup creme fraiche and confectioners' sugar until soft peaks form. Make a hole in the center of each souffle; fill each with a tablespoon sweetened creme fraiche. Serve immediately.

ZUCCHINI SOUFFLE



Zucchini Souffle image

Make and share this Zucchini Souffle recipe from Food.com.

Provided by marobin

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

5 -6 zucchini, grated
1 1/2 cups parmesan cheese
1 1/2 cups Bisquick
1/2 cup oil
3 eggs, beaten
1 small onion, finely chopped
salt and pepper

Steps:

  • Mix all ingredients together. Place in butter casserole dish and bake at 350°F.

Nutrition Facts : Calories 464.5, Fat 32.7, SaturatedFat 9.1, Cholesterol 128.3, Sodium 816.7, Carbohydrate 26.9, Fiber 2.6, Sugar 7.2, Protein 17.2

ZUCCHINI SOUFFLE



Zucchini Souffle image

A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!

Provided by SARINAW

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
4 eggs
½ cup vegetable oil
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
  • Bake in preheated oven for one hour.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.4 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 253.8 mg, Sugar 2.8 g

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Valentine's Day     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

1/4 cup granulated sugar plus additional for dusting the dishes
2 tablespoons all-purpose flour
2 tablespoons Dutch-process cocoa powder
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce unsweetened chocolate, chopped fine
1 large egg yolk
2 large egg whites
confectioners' sugar for dusting the soufflés

Steps:

  • Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes, or until they are puffed. Dust the soufflés decoratively with the confectioners' sugar and serve them immediately.

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