2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, eggs
Provided by Matthew Johnson
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Preheat the oven to 375˚F (190˚C).
- Separate the egg yolks from the egg whites and place into two bowls.
- Mix the chocolate hazelnut spread into the bowl with the egg yolks.
- In the second bowl, whisk 2 egg whites until stiff peaks form.
- Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
- Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams
EASY CHOCOLATE SOUFFLES
Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 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 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
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
GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, whole milk, semisweet chocolate, large eggs, all-purpose flour, salt, vanilla extract, cream of tartar, powdered sugar, whipped cream, ramekins
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
- Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
- In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
- In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
- Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
- Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
- Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
- In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
- Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
- Run your thumb between the outside edge of the dish and the batter to create a border.
- Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
- Dust the soufflé with powdered sugar and top with whipped cream.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 26 grams
HOT CHOCOLATE SOUFFLE
Make and share this Hot Chocolate Souffle recipe from Food.com.
Provided by Alskann
Categories Dessert
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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
CHOCOLATE SOUFFLé
This is from Hubert Keller. Saw it made on TV. It's delicious! I made it in one large souffle mold rather than individual ones. I used Grand Marnier rather than rum.
Provided by MarielC
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put a rack on the lowest level of the oven and preheat to 375°F.
- Brush 8, 6-ounce individual soufflé molds or ramekins with the softened butter. Dust the bottom and sides of the molds with granulated sugar by pouring in a couple of tablespoons of sugar, then swirling around. Pour and shake out any excess sugar.
- To make the roux, use a medium saucepan to melt 8 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for approximately 3 minutes. The mixture should be very smooth. Turn off the heat and let sit.
- In a small saucepan, heat the milk over a low heat until it comes to a slow simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of sugar, vanilla, and rum, and whisk until smooth.
- Gradually pour the chocolate mixture into the butter and flour mixture. Turn the heat back to low and whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
- Whisk in the egg yolks one a time until fully incorporated.
- Turn off the heat and transfer the mixture into a large mixing bowl.
- In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of tartar. Whip with an electric mixer on medium-high speed until soft peaks form.
- Using a rubber spatula, transfer 1/4 of the egg whites into the soufflé mixture and stir until fully combined.
- Add half of the remaining egg whites and fold gently together until mixture is smooth, being careful to keep the airiness and lightness of the mixture. Add the remaining egg whites and fold in gently.
- Spoon the mixture into the prepared soufflé molds filling 3/4 of the mold. Bake 12-14 minutes or until the soufflés have risen and browned.
- Dust with powdered sugar and serve immediately.
Nutrition Facts : Calories 566, Fat 33.9, SaturatedFat 19.9, Cholesterol 243.1, Sodium 233.1, Carbohydrate 56.2, Fiber 2.7, Sugar 41.7, Protein 11.9
CHOCOLATE MINT SOUFFLES FOR TWO
Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.
Provided by Bonnie G 2
Categories < 60 Mins
Time 40m
Yield 2 Souffles, 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs.
- Place whites in a small bowl; let stand until room temperature.
- Place yolks in another bowl; set aside.
- Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
- In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
- Cook and stir for 1-2 minutes or until thickened.
- Remove from the heat; stir in chocolate chips and extract until chips are melted.
- Transfer to a small bowl.
- Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
- Beat egg whites on medium speed until soft peaks form.
- Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
- With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
- Fold in remaining egg whites until combined.
- Transfer to prepared ramekins.
- Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
- Sprinkle with confectioners' sugar.
- Serve immediately.
Nutrition Facts : Calories 162, Fat 8.7, SaturatedFat 3.9, Cholesterol 186.8, Sodium 168.1, Carbohydrate 15.6, Fiber 2.4, Sugar 10.2, Protein 9.2
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