Chocolate And Banana Souffle Food

CHEF JOHN'S CHOCOLATE SOUFFLE

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.

CHOCOLATE AND BANANA SOUFFLE

Steps:

• Blend the flour with a little milk in a bowl. Place remaining milk, chocolate and sugar in a pan and heat slowly until chocolate has melted.
• Pour onto the flour and stir to blend. Return to the saucepan. Add the fat and heat until thickened, stirring continuously.
• Stir in the egg yolks and leave for 10 minutes to cool.
• Peel and mash the banana and fold into mixture. and then beat the egg whites and fold in gently. Pour into a lightly greased 1-quart souffle dish.
• Bake in a preheated oven at 400°F for 30 minutes until well risen and firm.
• Dust with confectioners' sugar and serve immediately.

BANANA CHOCOLATE CHIP SOUFFLE

Steps:

• To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
• Preheat the oven to 375 degrees F.
• Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
• To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.

CHOCOLATE BANANA SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
• Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
• Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
• Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
• Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
• Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

HOT BANANA SOUFFLE

Steps:

• Preheat over to 200c/fan 170/gas 6
• Butter 3 individual ramekins then dust with sugar, by placing a tablespoon of sugar in each, and rolling it around the ramekin ensuring that it sticks to the bottom and sides. Shake off any excess.
• Mash the banana with 2 egg yolks until smooth - can be done in a liquidizer or processor.
• In a separate large, clean bowl, whisk the egg whites and caster sugar until firm
• Fold in the banana & egg yolk puree into the beaten egg whites
• Pour mixture into individual ramekins
• Cook in oven for 10 minutes, until risen and golden on top
• Serve with hot chocolate sauce and suggest to your guests to make a hole in the middle of the souffle and pouring in the chocolate sauce, then sit back and watch the wonder on your guests faces - they will love it!

BANANA CHOCOLATE-CHIP SOUFFLES

Steps:

• Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).
• In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.
• Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes.
• Serve soufflés immediately.

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.

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

BANANA CHOCOLATE CHIP SOUFFLE

Steps:

• Melt butter in large skillet, over high heat. Cook until butter browns. Add brown sugar and 1/4 cup sugar; cook about 2 minutes, stirring constantly until bubbly.
• Add bananas and cook 3 minutes. remove from heat and stir in rum. Return to low heat and cook 3 minutes, stirring constantly or until most of the liquid has evaportated.
• Removefrom heat, spoon into a blender or food processor and process till smooth. Pour into a blowl and refrid till cool.
• Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat witha mixer at high speed until foamy. Add cream of tartar; beat till soft peaks form. Gradually add remaining 1/4 cups sugar; beat till stiff peaks form.
• Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes; piling mixture above the rims. Bake 15-18 minutes.
• Dust with powdered sugar and serve.

BANANA SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
• Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
• Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
• Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
• Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.