Valentine Chocolate Souffle With Mocha Sauce Recipes

VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
• Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
• Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
• Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
• Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
• Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
• Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
• Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
• Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.

VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
• Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
• Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
• Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
• Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
• Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
• Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
• Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
• Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.

VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
• Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
• Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
• Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
• Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
• Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
• Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
• Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
• Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.

COFFEE SOUFFLES WITH MOCHA SAUCE

Steps:

• Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
• Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
• Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
• Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

CHOCOLATE SOUFFLE

Steps:

• Butter 1 1/2 quart souffle dish and sprinkle with sugar.
• In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
• Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
• Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
• Preheat oven to 300 degrees.
• Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
• Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
• Spoon into a souffle dish and bake for 35 to 40 minutes.
• Serve with Whipped Cream.