Dark Chocolate Hazelnut Soufflé Food

CHOCOLATE HAZELNUT SOUFFLE

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.

DARK CHOCOLATE-HAZELNUT SOUFFLé

Steps:

• Heat oven to 350°F.
• Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
• Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
• Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.

DARK CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375°F.
• Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
• Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
• Whisk the two egg yolks into the chocolate.
• In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
• Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
• Without over mixing, fold the remaining egg whites into the batter.
• Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
• Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
• Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.