Individual Chocolate Souffles Recipe Recipes Recipe For Deviled

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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

CHOCOLATE SOUFFLES



Chocolate Souffles image

Baked in individual custard cups, these chocolaty delights are ideal for serving with Christmas dinner. For variety, try sprinkling fresh raspberries or chocolate curls on top. -Jeannette Mango of Parkesburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 7 servings.

Number Of Ingredients 11

7 teaspoons plus 2/3 cup sugar, divided
1/2 cup packed brown sugar
1/3 cup cake flour
1/2 cup baking cocoa
2 teaspoons instant coffee granules
3/4 cup water
4 ounces semisweet chocolate, chopped
3 egg yolks, beaten
6 egg whites
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

Steps:

  • Spray seven 10-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to coat the bottom and sides; set aside., In a saucepan, combine 1/3 cup sugar, brown sugar, flour, cocoa and coffee granules. Stir in water until blended. Bring to a boil; cook and stir for 1 minute (mixture will be thick). Remove from the heat. Stir in chocolate until melted. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cool to room temperature., Let egg whites stand at room temperature for 30 minutes. In a bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake at 325° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 313 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 57mg sodium, Carbohydrate 58g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

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.

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!

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.

INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)



Individual Chocolate Souffles (Make Ahead) image

I have tried other recipes and had my souffle fall. This one worked perfectly, I actually went and got one of my dinner party guests as soon as I took them out of the oven and said "holy cow it actually worked". They rose beautifully. So much for the berry coulis I had planned to put in the sunken middle :) I got this from Cooks Illustrated and wanted to share because it worked so well.

Provided by Chandra M

Categories     Dessert

Time 52m

Yield 8 serving(s)

Number Of Ingredients 14

1 -3 tablespoon softened butter (for coating ramekins)
1 -3 tablespoon unbleached cane sugar (for coating ramekins)
8 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, cut in 1-inch chunks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon Creme de Cacao
1/3 cup unbleached cane sugar
2 tablespoons water
3 tablespoons unbleached cane sugar
6 large egg yolks
1 teaspoon grated orange zest
8 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Butter (8) 1 cup ramekins, then coat evenly with sugar.
  • Shake out excess sugar and place in refrigerator until ready to use.
  • Melt 4 tbsp butter and the chocolate in a double boiler.
  • Remove from heat, stir in vanilla, salt, and creme de cacao.
  • Set aside.
  • In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
  • Remove from heat.
  • In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
  • Continue to beat until yolks are thick and pale yellow (3-5 minutes).
  • Fold egg yolks into the chocolate along with the orange zest.
  • Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
  • Add the cream of tartar, then gradually add 3 TBSP sugar.
  • Beat until the whites hold a 2" peak and are glossy.
  • Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
  • Gently fold in the remainder of the whites until just incorporated.
  • Fill each ramekin almost to the rim.
  • Wipe any filling from the rim with a wet paper towel.
  • Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
  • Place oven rack in the middle, preheat oven to 400°F.
  • Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
  • Do not thaw the souffle, as it will not rise properly.
  • Be careful not to overbake it.

Nutrition Facts : Calories 186.4, Fat 10.7, SaturatedFat 5.8, Cholesterol 176.4, Sodium 108.6, Carbohydrate 16.2, Sugar 15.7, Protein 5.7

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