Chocolate Mint Souffles Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE SOUFFLE



Chocolate Souffle image

Make and share this Chocolate Souffle recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 ounces best-quality bittersweet chocolate, chopped
1/4 cup butter, softened
4 large egg yolks
10 large egg whites
1/4 cup sugar
icing sugar
whipped cream

Steps:

  • Butter a soufflé dish and dust with sugar, tapping out excess.
  • Preheat oven to 430F.
  • Melt chocolate and stir until smooth.
  • Whisk butter into hot chocolate; add yolks and combine well.
  • Beat egg whites until frothy.
  • Beat in sugar gradually, and beat until whites hold stiff peaks.
  • Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
  • Pour into prepared dish.
  • Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
  • Bake for 40 minutes (center will be very soft).
  • Give a light dusting of icing sugar over top, bring to table immediately.
  • Serve with Whipped Cream.

Nutrition Facts : Calories 247.7, Fat 16.2, SaturatedFat 8.9, Cholesterol 214.9, Sodium 246.5, Carbohydrate 13.7, Sugar 13.2, Protein 11.8

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 individual servings

Number Of Ingredients 9

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish

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

CHOCOLATE MINT SOUFFLES



Chocolate Mint Souffles image

These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

2 large eggs
1 teaspoon plus 4 tablespoons sugar, divided
2 tablespoons baking cocoa
1 teaspoon cornstarch
Dash salt
1/3 cup fat-free milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract
Confectioners' sugar

Steps:

  • Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. 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 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 159mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 9g protein.

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Claire Robinson

Categories     dessert

Time 42m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons butter, plus more for coating ramekins
1/4 cup granulated sugar, plus more for coating ramekins
8 ounces good quality dark chocolate, chopped
7 eggs, separated
Pinch salt
Melted vanilla bean ice cream, for serving

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.

CHOCOLATE MINT SOUFFLES FOR TWO



Chocolate Mint Souffles for Two image

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

2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

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

CHOCOLATE MINT SOUFFLES



CHOCOLATE MINT SOUFFLES image

Need a romantic dessert for two?? Try this :-) My online cookbook: http://tx-cherokee.tripod.com/index.html

Provided by Rose Dailey

Categories     Chocolate

Number Of Ingredients 10

2 eggs
1 tsp sugar
4 Tbsp sugar, divided
2 Tbsp baking cocoa
1 tsp cornstarch
dash salt
1/3 c fat-free milk
2 Tbsp semisweet chocolate chips
1/8 tsp mint extract
confectioners' sugar

Steps:

  • 1. Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
  • 2. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with the 1 teaspoon sugar; place on a baking sheet and set aside.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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. Yield: 2 servings.

MINT CHOCOLATE SOUFFLé CREPES



Mint Chocolate Soufflé Crepes image

Categories     Milk/Cream     Blender     Food Processor     Chocolate     Dessert     Bake     Mint     Pan-Fry     Gourmet

Yield Makes 8 filled crêpes, serving 8

Number Of Ingredients 22

For the filling:
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract
For the chocolate crêpe batter:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
For the chocolate sauce:
2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • To make the filling:
  • In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
  • Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
  • To make crêpes:
  • melted unsalted butter for brushing the pan crêpe batter
  • In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made
  • 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
  • To make the sauce:
  • In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

CHOCOLATE-CHUNK SOUFFLé CAKES



Chocolate-Chunk Soufflé Cakes image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Candy Thermometer     Ramekin     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
6 large eggs, separated
1/2 cup sugar
1/3 cup water
4 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 8 pieces total

Steps:

  • Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
  • Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.
  • Meanwhile, beat egg whites in another large bowl to soft peaks.
  • Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
  • Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.

GORDON RAMSAY'S MINT CHOCOLATE TRUFFLES RECIPE



Gordon Ramsay's mint chocolate truffles recipe image

Learn how to make Gordon Ramsay's chocolate truffles with this easy recipe. Gordon Ramsay's mint chocolate truffles are perfect for Christmas

Provided by Gordon Ramsay

Categories     Dessert, Snack

Time 1h30m

Yield Makes: 80-90

Number Of Ingredients 6

250ml double cream
250ml single cream
small bunch of mint
500g dark chocolate (about 70% cocoa solids)
130g butter, diced
130g clear honey

Steps:

  • Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
  • Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
  • Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do so; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
  • Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
  • Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
  • Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3-4 days.

Nutrition Facts : @context https, Calories 73 Kcal, Sugar 4.8 g, Fat 5.3 g, SaturatedFat 3.3 g, Sodium 0.04 g, Protein 1.0 g, Carbohydrate 5.2 g

More about "chocolate mint souffles food"

MINI CHOCOLATE SOUFFLES RECIPE - TABLESPOON.COM
mini-chocolate-souffles-recipe-tablespooncom image
5. In a medium bowl, combine egg whites, sugar, salt and cream of tartar. Using an electric hand mixer, whisk the egg white mixture until stiff peaks …
From tablespoon.com
Cuisine French
Category Dessert
Servings 4
Total Time 40 mins
  • Use the 1/2 tbsp butter to thoroughly coat the insides of four 4-oz. ramekins. Fil the ramekins with sugar and dump out, tapping out the excess. The insides of the ramekins should be completely coated with sugar.
  • Over medium-high heat, bring a large saucepan halfway filled with water to a simmer. Place a medium saucepan inside the water bath, careful that the medium saucepan doesn't touch the bottom of the large saucepan (add more water if it does). Fill the medium saucepan with the chocolate chips and remaining butter and melt the mixture completely.
  • Remove from heat and stir in vanilla and egg yolks, one at a time, reserving the egg whites. Set aside.


DOUBLE-CHOCOLATE SOUFFLéS RECIPE - MIMI THORISSON | FOOD ...
In a large bowl, beat the egg yolks. Gradually whisk in the chocolate mixture until smooth. In another large bowl, using an electric mixer, beat the egg whites at high speed until …
From foodandwine.com
Servings 8
Total Time 45 mins
  • Preheat the oven to 400°. Grease eight 10-ounce ramekins with butter and dust with sugar, tapping out the excess; set on a rimmed baking sheet.
  • In a large bowl set over a saucepan of simmering water, melt the bittersweet chocolate with the 2 tablespoons of butter and the kosher salt, stirring a few times. In another medium saucepan, bring the milk just to a simmer over moderate heat. Whisk in the cocoa powder, then whisk in the melted chocolate.
  • In a large bowl, beat the egg yolks. Gradually whisk in the chocolate mixture until smooth. In another large bowl, using an electric mixer, beat the egg whites at high speed until medium peaks form, about 2 minutes. Gradually beat in the 1/2 cup of sugar and continue beating until the whites form stiff peaks, 2 to 3 minutes.
  • Carefully fold the egg whites into the chocolate mixture until no streaks remain. Spoon the soufflé into the prepared ramekins and bake in the center of the oven until risen, about 15 minutes. Serve right away.


MINT CHOCOLATE SOUFFLES - WOOD & SPOON
These mint chocolate souffles are fancy and festive, a chocolate lover’s dream. Made with a fresh mint creme anglaise, these treats are perfect a decadent after-dinner treat. …
From thewoodandspoon.com
Reviews 12
Category Dessert
Servings 6
Estimated Reading Time 5 mins
  • In a petite saucepan, combine the half-and-half, vanilla bean, and mint. Bring just barely to a boil over medium heat, then pour into a bowl and cover with plastic wrap. Let the vanilla bean and mint infuse the cream for 20 minutes. Strain the cream and keep it warm.
  • Preheat the oven to 350 degrees. Butter the sides of 6-6 ounces ramekins or cocottes. Sprinkle each pot with sugar, coating the sides and the bottom. Discard any excess sugar.


ASHER'S CHOCOLATES MINT SOUFFLE - WEAVER NUT SWEETS & SNACKS
Cold Pack Option. --None-- Cold Pack this item...$2.25/item [+$2.25] Insulated Ice Chest w/ cold pack... $10.00 [+$10.00] Put me on the Waiting List. ×. Put me on the waiting list. The item you are trying to purchase is currently out of stock. Please enter your name, email, and phone number below. We will contact you as soon as this product is ...
From weavernutsweetsandsnacks.com
5/5 (1)


MINI CHOCOLATE SOUFFLé FOR ONE BY SLOANE'S TABLE - FOODSOCIAL
Process. Preheat the oven to 375 degrees F. Grease an 8oz ramekin or cocotte with butter and sprinkle granulated sugar all over the bottom and sides. In a heat proof bowl, add the chocolate, butter, espresso powder, water, and vanilla. Place over a small pot of simmering water, and stir occasionally until fully melted and combined.
From foodsocial.io
Servings 1
Calories 519 per serving


CHOCOLATE SOUFFLéS - MY FOOD RELIGION
Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined. Add 2–3 tablespoons of mix per muffin case, not quite to the top, because ...
From myfoodreligion.com
Estimated Reading Time 3 mins


FROZEN SOUFFLES UNDER A CHOCOLATE DOME | FOOD RECIPES
Place one scoop of crème de menthe souffle on each pool of chocolate sauce. Place one scoop of Grand Marnier souffle on each pool of caramel sauce. Place one scoop of coconut-rum souffle on each pool of mango sauce. Garnish the center where the three scoops meet with a strawberry or raspberries and a few mint leaves. Cover each plate with a dome.
From greatchefs.com
Servings 1
Estimated Reading Time 5 mins


CHOCOLATE SOUFFLé CUPCAKES WITH MINT CREAM - SMITTEN KITCHEN
White Chocolate Mint Cream 2 ounces (55 grams) white chocolate, finely chopped 3 ounces heavy whipping cream 1/8 teaspoon peppermint extract. Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate ...
From smittenkitchen.com
Estimated Reading Time 6 mins


CHOCOLATE SOUFFLé WITH RHUBARB AND MINT COULIS - FRENCH ...
– 20 mint leaves. Method In a bowl, mix the egg yolks and the corn flour. Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens. In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well. Beat the egg whites and sugar until stiff peaks form. Add the ...
From frenchchefathome.com
Estimated Reading Time 50 secs


CHOCOLATE DOUBLE MINT FUDGE - G'DAY SOUFFLé
Few drops green food coloring; ½ cup chocolate chips, roughly chopped; Instructions. Line an 8 inch x 8 inch baking pan with foil, letting the sides hang over the sides. For the Chocolate Layer. Combine the chocolate, sugar, milk, cream, corn syrup and salt in a medium-sized pan. Over medium heat, stir the ingredients until the chocolate and the sugar melt. Increase the heat …
From gdaysouffle.com
Estimated Reading Time 4 mins


CHOCOLATE CREPE SOUFFLE RECIPE - FOOD NEWS
For the chocolate sauce: 2 ounces semisweet chocolate, chopped. 2/3 cup heavy cream. 1/2 cup unsweetened cocoa powder. 1/3 cup firmly packed dark brown sugar. 1/8 teaspoon salt. 1 teaspoon vanilla.
From foodnewsnews.com


CHOCOLATE MINT SOUFFLES
Related recipes like Chocolate Mint Souffles. 71% Crunchy Chocolate Malt Ice Cream Sandwiches Foodnetwork.com Get this all-star, easy-to-follow Crunchy Chocolate Malt Ice Cream Sandwiches recipe from Food Netwo... 0 Hour 0 Min; 4 Yield; Bookmark. 69% Sweet Melissa's Hot Fudge Recipe Foodnetwork.com Get Sweet Melissa's Hot Fudge Recipe from …
From crecipe.com


MINT CHOCOLATE SOUFFL - SORTEDFOOD
The winning combination of chocolate and mint gives this recipe an a. Share this recipe. Ingredients. 1 knob(s) butter; 90 g dark mint flavoured chocolate ; 1 tbsp double cream; 3 eggs, separated; 2 tbsp caster sugar; Step 1 Preheat Oven. Preheat an oven to 200°C. Step 2 Grease Ramekins. Grease two 250ml ramekins with the softened butter. Dust cocoa powder into the …
From sortedfood.com


CHOCOLATE MINT SOUFFLE - PASTRY & BAKING - EGULLET FORUMS
I am having some people over for dinner this weekend and was thinking of doing a chocolate mint souffle for dessert. Before I go off and start working on something from scratch, let me know if you've ever made something like it. I'd take any pointers! Extract or fresh mint? How much mint/extract ...
From forums.egullet.org


CHOCOLATEMINTSOUFFLESFORTWO RECIPES
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
From tfrecipes.com


MINT CHOCOLATE SOUFFLES | MINT CHOCOLATE, CHOCOLATE ...
Jan 29, 2019 - These mint chocolate souffles are fancy and festive, a chocolate lover’s dream. Made with a fresh mint creme anglaise!
From pinterest.ca


PROM MENU: MINT CHOCOLATE SOUFFLE | IN A NUTSHELL FOOD ...
The secret menu item: dessert! Probably guessed it, right?We took a traditional chocolate souffle and made it minty fresh :)Happy prom! We used text for half...
From youtube.com


CHOCOLATE SOUFFLE CAKE - ALL INFORMATION ABOUT HEALTHY ...
Chocolate Souffle Cake Recipe - Food.com tip www.food.com. Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper. Spread pan and paper with vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely grind nuts with 2 tablespoons sugar in processor. Transfer nut mixture to large bowl. Mix in 10 tablespoons …
From therecipes.info


CHOCOLATE MINT SOUFFLES RECIPE: HOW TO MAKE IT
These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! —Ruth Lee, Troy, Ontario
From stage.tasteofhome.com


BEST DECADENT CHOCOLATE DESSERTS RECIPES, NEWS, TIPS AND ...
Mocha Icebox Cake. Although wafers are typically used in this no-bake dessert, any cookie you have leftover will do so long as the flavours work together. Here, Ina Garten uses chocolate chip cookie crumbs as a layer, so you get little bits of chocolate with every bite. Get the recipe. 3 / 78.
From foodnetwork.ca


CHOCOLATE MINT SOUFFLE (ZEST CATCHER) | MINT CHOCOLATE ...
Feb 14, 2014 - This Pin was discovered by Cynthia Mollison. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


CHOCOLATE MINT SOUFFLES RECIPE
Crecipe.com deliver fine selection of quality Chocolate mint souffles recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate mint souffles recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chocolate Mint Souffles Tasteofhome.com These delectable little desserts are fancy, utterly foolproof and a …
From crecipe.com


MINT CHOCOLATE SOUFFLé RECIPE - SORTED - YOUTUBE
Do you enjoy rich and indulgent desserts on restaurant menus but don't think you can recreate them at home? This soufflé recipe is stupidly easy and only use...
From youtube.com


R/FOOD - MY MOST SUCCESSFUL MINT CHOCOLATE SOUFFLES YET! I ...
21.4m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
From reddit.com


CHOCOLATE MINT SOUFFLES ~~ A HEALTHY DESSERT RECIPE FOR 2 ...
Mar 4, 2013 - These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! —Ruth Lee, Troy, Ontario
From pinterest.com


CHOCOLATE MINT SOUFFLES | RECIPE | DESSERTS, MINT ...
Chocolate Mint Souffles. 2 ratings · 40 minutes · Vegetarian, Gluten free · Serves 2. Taste of Home. 2M followers. Trifle Desserts. Just Desserts. Mint Chocolate. Chocolate Desserts. Healthy Chocolate. Healthy Dessert Recipes. Delicious Desserts. Souffle Recipes. Sweet Recipes. More information.... Ingredients. Refrigerated. 2 Eggs, large. Baking & Spices. 2 tbsp …
From pinterest.com


RECIPES FOR CHOCOLATE SOUFFLE - ALL INFORMATION ABOUT ...
Chocolate Souffles Recipe | Food Network Kitchen | Food ... best www.foodnetwork.com. 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 ... See more result ›› See also : Easy Chocolate Souffles , Masterchef Chocolate Souffle Recipe 84. Visit …
From therecipes.info


CHOCOLATE CHIP MINT SOUFFLE RECIPE | COOKBOOK CREATE
Chocolate Chip Mint Souffle Recipe: one of the 30,000+ recipes in addition to your own recipes that can be used to publish your own custom cookbook.
From cookbookcreate.com


CHOCOLATE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
1) In a small saucepan over low heat, bring 1 litre of milk to a simmer. In a small bowl mix the remaining 65ml with the cocoa powder until smooth. 2) Stir in cocoa mixture and sugar into the milk and stir, without boiling, until the sugar is disso. Prep Time.
From foodnetwork.co.uk


CHOCOLATE MINT SOUFFLES RECIPES
Mint Chocolate Souffle Crepes recipe: Try this Mint Chocolate Souffle Crepes recipe, or contribute your own. Add your review, photo or comments for Mint Chocolate Souffle Crepes. American Desserts Chocolate. Instructions. Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible. Then grease a 6-cup …
From tfrecipes.com


Related Search