Baileys Chocolate Souffles Food

CHOCOLATE SOUFFLES

Steps:

• Preheat the oven to 350 degrees F.
• Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
• Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
• Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!
• Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.
• Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• 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.

BAILEYS IRISH CREAM CHOCOLATE FONDUE

Steps:

• Add the chocolate, cream, and Irish cream to a saucepan or fondue pot over low heat. Cook, stirring constantly, until the chocolate is melted and the fondue is smooth. If making in a saucepan, transfer to a chafing dish and keep warm while serving.

BAILEYS CHEESECAKE

Steps:

• Melt the butter slowly over a low heat in a medium pan
• Meanwhile crush the biscuits in a large bowl using a rolling pin
• When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
• Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
• Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
• Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
• Add the whipped cream and fold into the mixture until smooth.
• Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
• Allow to set for an hour in the fridge

BAILEY'S CHOCOLATE SOUFFLES

Steps:

• Make bittersweet chocolate sauce: Place cream in a small saucepan and bring to a boil. Add chopped chocolate to hot cream, and immediately remove from heat. Let stand for 2 minutes to melt chocolate. Whisk until completely smooth. Transfer to a small container; cover and set aside until ready to serve. (Refrigerate if not serving within a few hours. To reheat, microwave for 1 to 2 minutes at medium power.) Make soufflé: 1. Position rack in center of oven and preheat to 400°F. Brush insides of 8 ramekins or custard cups (6 ounces each) with melted butter. Dust each ramekin with granulated sugar, tapping out excess. 2. In medium bowl with electric mixer beat butter, flour and cocoa powder at medium speed until blended (the mixture will be thick and not completely smooth). Place milk in medium saucepan and heat until warm. While mixing at low speed, gradually add warm milk to butter mixture and mix until blended. Return mixture to saucepan and cook over medium heat, stirring constantly until slightly thickened and hot. Remove from heat. Add chocolate and let stand for 2 minutes; Whisk until chocolate is melted and mixture is smooth. One at a time, whisk in egg yolks until well blended. Whisk in Bailey's Irish Crème liqueur; transfer mixture to a large bowl. 3. In clean, dry bowl with electric mixer beat egg whites, sugar, and cream of tartar at medium speed until frothy. Gradually increase speed to high and beat until soft peaks form. Using clean dry rubber spatula, gently fold about 1/2 cup of chocolate mixture into beaten whites. Gently fold egg white mixture into remaining chocolate mixture (do not over mix; a few white streaks may remain in mixture). 4. Ladle soufflé mixture into prepared ramekins, leaving 1/4 inch rim at top. Arrange ramekins on baking sheet and bake for 15 to 17 minutes, until puffed. Dust soufflés lightly with sifted confectioners' sugar. Serve immediately with warmed chocolate sauce on the side.

BAILEYS CHOCOLATE MOUSSE

Steps:

• Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
• Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
• Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
• While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
• In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
• Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
• Place in a bowl, cover with saran wrap and chill till set, overnight.
• Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
• This is also excellent served as just a mousse dessert.