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
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
CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS
Puff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn't get much easier or more impressive than these buttery, chocolatey confections. With four ingredients and a few quick tricks, you can transform packaged puff pastry into a tempting treat worthy of displaying at a bakery.
Provided by Kelly Senyei
Categories dessert
Time 50m
Yield 2 large twists
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
- Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
- Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
- Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.
CHOCOLATE HAZELNUT SOUFFLE
Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 6 souffles, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Butter and sugar 6 ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
- Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
- Place mixture in the freezer for 10 minutes to allow it to set.
- Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
- Place flour in a double boiler and slowly whisk in the milk.
- Add salt.
- Whisk mixture over heat until thick, about 5 minutes.
- Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
- Remove from heat and add chocolate, allowing it to melt.
- Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
- Gradually add remaining sugar and whip until hard peaks are formed.
- Fold egg whites into warm chocolate mixture.
- Place ball of chocolate filling in each ramekin.
- Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
- Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
- Serve immediately.
Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1
CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
Steps:
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
WHITE HAZELNUT CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 325 degrees F.
- Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
- In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
- Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
- Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
- Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
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
CHOCOLATE-HAZELNUT TOFFEE
A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 8
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
- Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.
More about "chocolate hazelnut soufflé recipe by tasty food"
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HAZELNUT SOUFFLé WITH CHOCOLATE SAUCE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 1 hr 45 minsCategory DessertPublished Nov 18, 2021
- Heat the oven to 170C/fan 150C/gas 3½. For the crème pâtissière, roast the hazelnuts on a baking tray for 10-15...
- Heat the milk, sugar and hazelnut butter in a pan over a low heat and mix well. Whisk together the cornflour,...
- Tip the egg yolks into another large bowl and beat lightly with a whisk. Slowly add the cornflour mixture and...
CHOCOLATE AND HAZELNUT SOUFFLé! FOLLOW US FOR MORE FOOD AND …
From pinterest.com
4.1K pins
CHOCOLATE HAZELNUT SOUFFLé RECIPE | YUMMLY
From yummly.com
CHOCOLATE SOUFFLE | EASY HOMEMADE RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
DARK CHOCOLATE SOUFFLé RECIPE - CHATELAINE.COM
From chatelaine.com
CHOCOLATE HAZELNUT SOUFFLé FULL RECIPE: HTTP://BZFD.IT/1UQ2OO9
From facebook.com
TASTY - CHOCOLATE HAZELNUT SOUFFLé FULL RECIPE:... - FACEBOOK
From facebook.com
HAZELNUT CHOCOLATE BITES CANDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERE'S HOW TO MAKE A FANCY AF NUTELLA SOUFFLé - BUZZFEED
From buzzfeed.com
SWEET RECIPES THAT WILL TAKE YOU TO CHOCOLATE PARADISE - TASTY
From tasty.co
CHOCOLATE HAZELNUT SOUFFLé - YOUTUBE
From youtube.com
DARK CHOCOLATE HAZELNUT SOUFFLé | MY FOOD AND FAMILY - YOUTUBE
From youtube.com
JAPANESE FLUFFY PANCAKES | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY | RECIPE IN 2022 | FOOD ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love