Chocolate Souffles With White Chocolate Cream Food

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.

COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE

Steps:

• --sauce--.
• Bring cream to simmer in small saucepan.
• Remove from heat.
• Add white chocolate and whisk until melted.
• Stir in rum.
• Chill until just cool, whisking occasionally, about 30 minutes.
• --cakes--.
• Preheat oven to 400ºF.
• Butter six 3/4-cup soufflé dishes.
• Stir chocolate in top of double boiler over simmering water until melted.
• Cool 10 minutes.
• Mix sugar and eggs in processor until well blended.
• Blend in butter.
• Add flour; process until smooth.
• Blend in chocolate.
• Divide batter among prepared dishes.
• Place on baking sheet.
• Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
• Run knife around sides of cakes.
• Invert onto spatula; gently slide onto plates.
• Spoon sauce around cakes.

FRENCH WHITE CHOCOLATE SOUFFLé

Steps:

• Gather the ingredients.
• Preheat oven to 375 F.
• Butter a large soufflé dish and sprinkle it with 1/4 cup granulated sugar; set the prepared dish aside.
• Stir together the salt, all-purpose flour, and remaining 1/4 cup plus 1 tablespoon sugar; set the mixture aside.
• Melt the white chocolate pieces in a heatproof bowl or double boiler over barely simmering water, stirring the chocolate constantly to avoid burning it. (Even a small amount of overheated chocolate will ruin an entire recipe.)
• Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks until the mixture is thoroughly combined.
• In a separate bowl, beat the egg whites with the cream of tartar on medium-high speed until they hold soft glossy peaks .
• Continue beating the egg whites on high speed, add the vanilla, and then gradually add the salt-flour-sugar combination until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whipped egg whites. The chocolate mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
• Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior.
• Serve the soufflé with a dusting powdered sugar if desired.

FLOURLESS CHOCOLATE SOUFFLE WITH RASPBERRY CREAM

Steps:

• Whip the cream in a chilled bowl until semi-stiff. Add confectioners' sugar and whip until stiff. Refrigerate. Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later.
• Preheat oven to 400 degrees. Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside.
• In a small saucepan, combine the semisweet and unsweetened chocolates with the milk. Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
• Whip the egg whites with a pinch of salt until they are soft. Add the granulated sugar and whip until stiff but not dry. Whisk the yolks into the cooled melted chocolate. Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites. Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The souffles should remain moist in the center.
• To serve, bring the souffles to the table and serve raspberry cream on the side. Each diner should break the souffle open with a spoon and add raspberry cream in the center

CHOCOLATE SOUFFLES WITH WHITE CHOCOLATE CREAM

Steps:

• Butter four 2/3-cup soufflé dishes; coat with sugar. Stir water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in yolks. Cool to room temperature.
• Beat egg whites in large bowl until foamy. Gradually add 2 1/2 tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place on baking sheet. (Can be made 2 hours ahead. Let stand uncovered at room temperature.)
• Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Dust soufflés with powdered sugar. Serve immediately, passing White Chocolate Cream separately.

WHITE CHOCOLATE AND ORANGE SOUFFLé

Steps:

• Preheat oven to 350°F. Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess. Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil. Whisk in Grand Marnier. Transfer mixture to large bowl.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Steps:

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375°F.
• Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top soufflés with sauce and serve immediately.

WHITE CHOCOLATE CREAM

Steps:

• Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

CHOCOLATE SOUFFLES

Steps:

• Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
• Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.