CHOCOLATE SOUFFLéS FOR TWO
Looking for the sweetest gift for Valentine's Day? Look no further than classic chocolate soufflé, scaled down to make just two servings. The key to a good soufflé is to trust your oven and the bake time - don't be tempted to open the oven as it bakes, as this can let too much heat out and cause the delicate structure to collapse. While the soufflés bake, make the simple raspberry sauce - then serve the two together immediately from the oven, and be ready for your date to be impressed.
Provided by Erin Jeanne McDowell
Categories dessert
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
- Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
- Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
- Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
- Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
- Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
- While the soufflés bake, make the raspberry coulis.
- For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
- Serve the soufflés immediately with the raspberry coulis.
CHOCOLATE MINT SOUFFLES
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
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.
CHOCOLATE SOUFFLéS FOR TWO
Airy, puffy chocolate heaven just for the two of you. Tastes like a night out on the town-only at home.
Provided by My Food and Family
Categories Dairy
Time 47m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Beat egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.
- Melt butter in small saucepan on medium heat. Stir in flour until blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Stir in egg yolk, then beaten egg white just until blended.
- Pour into 2 (6-oz.) ramekins; place on baking sheet,
- Bake 30 to 32 min. or until soufflés are puffed and centers are set. Serve immediately.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 100 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 20 g, Protein 5 g
CHEF JOHN'S CHOCOLATE SOUFFLE
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
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 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
MINT CHOCOLATE SOUFFLé CREPES
Categories Milk/Cream Blender Food Processor Chocolate Dessert Bake Mint Pan-Fry Gourmet
Yield Makes 8 filled crêpes, serving 8
Number Of Ingredients 22
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.
DOUBLE CHOCOLATE MINT COOKIES
This is a simple cookie that my family loves.
Provided by Paula Jo
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
- Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
- Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g
CHOCOLATE CHOCOLATE SOUFFLES
Make and share this Chocolate Chocolate Souffles recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar.
- In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat.
- In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar.
- Fold in the egg whites and blend until smooth.
- Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the chocolate sauce and powdered sugar.
Nutrition Facts : Calories 455.8, Fat 35, SaturatedFat 20.8, Cholesterol 162.4, Sodium 88, Carbohydrate 42.6, Fiber 9.4, Sugar 25.8, Protein 12.9
CHOCOLATE-CHUNK SOUFFLé CAKES
Categories Cake Chocolate Egg Dessert Bake Candy Thermometer Ramekin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
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.
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