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 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
CHOCOLATE SOUFFLE
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
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
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.
HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE
Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
HOT CHOCOLATE SOUFFLé
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h17m
Number Of Ingredients 17
Steps:
- Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
- For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
- Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
- Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
- Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
- Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
- Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
- Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
- Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
- So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
- The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
More about "double chocolate souffles food"
DOUBLE CHOCOLATE SOUFFLéS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 3 mins
- Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a rimmed baking sheet. Preheat the oven to 400°F (205°C).
- In a large heatproof bowl placed over a pan of simmering water, heat the 5 ounces chopped chocolate and the milk until the chocolate melts. Do not let the bottom of the bowl touch the simmering water or the chocolate may scorch. Remove the pan from the heat and whisk in 3 tablespoons sugar, the whiskey, and the egg yolks. Let cool to room temperature.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they’re foamy and begin to hold their peaks when the beaters are lifted, 3 to 4 minutes. Gradually beat in the remaining 3 tablespoons sugar, beating until the whites form soft, droopy peaks.
- Using a spatula, gently fold the beaten egg whites into the chocolate mixture, mixing until the whites are almost completely incorporated and almost no trace of white remains. Fill each ramekin or custard cup halfway with the soufflé mixture. Sprinkle with the coarsely chopped chocolate or chocolate chips. Add enough of the remaining batter to fill each ramekin or custard cup almost to the top.
DOUBLE-CHOCOLATE SOUFFLéS RECIPE - MIMI THORISSON | …
From foodandwine.com
Servings 8Total 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.
CHOCOLATE SOUFFLE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 30 mins
- Pre-heat oven to 200C. Combine butter and flour in a small saucepan and warm over medium heat until a roux forms - this should be white and bubbling. Add the milk in three separate equal-sized parts, incorporating each part thoroughly before adding the next, and then again until smooth (this is to ensure no lumps form). Remove from heat and stir in chocolate until melted and combined.
- Add egg yolks one at a time, stirring in each yolk until combined before adding the next. Once all are mixed in, leave to cool for 10 minutes.
- While it's cooling, whisk the egg whites until soft peaks form, then add the castor sugar and whisk again until soft peaks form. Pour a third of the whites mixture into the chocolate mixture and fold gently in a circular motion until thoroughly incorporated. Fold in the rest of the egg-white mixture until thoroughly incorporated. The mixture should look fluffy and glossy.
- Divide between six 180ml ramekins that have been buttered and dusted with more castor sugar. Before placing filled ramekins in the oven, run a knife around the edge to stop them sticking.
DARK CHOCOLATE SOUFFL - SORTED FOOD
From sortedfood.com
SOUFFLé | TRADITIONAL DESSERT FROM FRANCE - TASTEATLAS
From tasteatlas.com
SOUFFLé AU CHOCOLAT (RITZ PARIS CHOCOLATE SOUFFLéS ...
From mission-food.com
5/5 (3)Total Time 1 hrCategory DessertCalories 415 per serving
- Set the oven rack in the lower third of the oven and preheat the oven to 450°F (230°C). Brush soft butter on the bottom and sides of 6 (8 ounce/1 cup) ramekins and dust the insides with about 1 teaspoon each of sugar, rotating to ensure the entire interior is evenly coated, and knocking out any excess.
- Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment and beat for about 3 to 4 minutes on medium speed (#6 on a Kitchenaid mixer) until frothy but not stiff. Next, add the sugar and continue beating for about 5 to 6 minutes on medium speed, until you achieve glossy stiff peaks.
- Add chopped chocolate to a double boiler or a metal bowl set over a pot of simmering water. Make sure the bowl does not touch the simmering water below. Heat until the chocolate in the bowl melts, stirring occasionally, and then turn off the heat but leave the bowl over the water to keep it hot/melted.
- Meanwhile, place the egg yolks in a large mixing bowl and set it beside the stove. Whisk together the milk and potato starch (or cornstarch) in a small saucepan. Heat over medium heat and bring to a bubble, whisking continuously until thickened, about 10 minutes from start to finish. Slowly whisk the hot milk mixture into the egg yolks about a tablespoon at a time to ensure you don't cook the eggs. Whisk until smooth.
CHOCOLATE SOUFFLéS FOR TWO - HANDLE THE HEAT
From handletheheat.com
4.8/5 (5)Category DessertCuisine FrenchTotal Time 30 mins
- Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.
- While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
DOUBLE CHOCOLATE SOUFFLéS WITH WARM FUDGE SAUCE …
From myrecipes.com
5/5 (15)Calories 315 per servingServings 6
- To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
- Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
- Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
HOW TO MAKE CHOCOLATE SOUFFLE, RECIPE - BAKER BETTIE
From bakerbettie.com
4.4/5 (14)Category SoufflesServings 4Total Time 30 mins
- Prep: Preheat oven to 400 F (205 C) and position a rack in the bottom 1/3rd of your oven. I use the second rack from the bottom. Prepare 4- 5 oz ramekins by buttering them liberally with softened butter. Make sure every surface is covered. Dust the buttered ramekins with granulated sugar or cocoa powder. Set aside on a baking sheet. Measure out all of your ingredients and group them by chocolate base and by egg foam.
- Prepare Chocolate Base: Place the chopped chocolate, unsalted butter, and pinch of salt in a medium mixing bowl. Melt the chocolate over a double boiler or in the microwave in 20 second bursts, stirring thoroughly in between. Set aside to cool slightly before adding the egg yolks.
- Prepare Egg White Foam: In the bowl of a stand mixer fit with the whisk attachment or in a large mixing bowl with a hand mixer, begin beating the egg whites at high speed. Beat until the whites are almost holding medium peaks. Turn the mixer speed down to medium and slowly stream in the sugar. Once the sugar is incorporated turn the speed back up to high. Once the whites are almost at stiff peaks, add the cream of tartar if using. Stop beating when the whites still look glossy and are holding stiff peaks. If your whites look dry and crumbly, you have gone too far and you need to start over with fresh egg whites.
- Combine Chocolate Base & Egg Whites: Stir the egg yolks into the slightly cooled chocolate base. Start by adding about 1/2 cup (doesn't need to be exact) of the egg whites into the chocolate base and stir it in completely to lighten the mixture. This will make it easier to fold in the rest of the egg whites. Add about half of the remaining egg whites and gently fold them into the chocolate base, being careful not the deflate the air out of them. Add the rest of the egg whites in and fold until incorporated.
SOUFFLé RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
CHOCOLATE SOUFFLE RECIPE | POPSUGAR FOOD
From popsugar.com
3.5/5 (8)Category Desserts, ChocolateAuthor Camilla SalemTotal Time 50 mins
CHOCOLATE SOUFFLES | FOODAL
From foodal.com
Reviews 13Estimated Reading Time 4 mins
TWICE BAKED CHOCOLATE SOUFFLES - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Desserts
FROZEN CHOCOLATE AND RUM SOUFFLé – THE ... - NOSEY CHEF
From noseychef.com
5/5 (1)Estimated Reading Time 3 minsServings 4
DOUBLE CHOCOLATE SOUFFLé | COURSEMARKS
From coursemarks.com
8.1/10 (1)
SOUFFLé RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
RECIPE: DIDIER LEROY’S IMPOSSIBLY AIRY CHOCOLATE SOUFFLé
From torontolife.com
Estimated Reading Time 2 mins
WELLS FOOD FESTIVAL AND DOUBLE BAKED CHEDDAR CHEESE ...
From bangers-and-mash.com
Estimated Reading Time 7 mins
PERFECT CHOCOLATE SOUFFLé - INDIVIDUAL SERVINGS ⋆ LONE ...
From lonestargatherings.com
Servings 4Total Time 6 hrs 18 minsCategory DessertCalories 354 per serving
THE NIBBLE: CHOCOLATE SOUFFLE RECIPE
From thenibble.com
DOUBLE BOILER CHOCOLATE SOUFFLE RECIPE - IFOOD.TV
HIRE YOUR OWN PRIVATE CHEF IN NYC — OLIVIER PALAZZO
From olivier-palazzo.com
DOUBLE CHOCOLATE SOUFFLé | NADINE THOMAS | SKILLSHARE
From skillshare.com
EASY CHOCOLATE SOUFFLE RECIPE (VIDEO) - FOOD NEWS
From foodnewsnews.com
CHOCOLATE SOUFFLéS - BAKE FROM SCRATCH
From bakefromscratch.com
W CHOCOLATE SOUFFLE CAKES WRBERRY CHOCOLATE SAUCE RECIPES
From tfrecipes.com
DOUBLE CHOCOLATE SOUFFLE - COOKING TOGETHER WITH FRIENDS
From cookingtogetherwithfriends.com
WATCH CHOCOLATE RASPBERRY SOUFFLé | EPICURIOUS
From epicurious.com
MINI VEGAN MEXICAN CHOCOLATE SOUFFLéS | VEGNEWS
From vegnews.com
DOUBLE RASPBERRY SOUFFLES RECIPE - FOOD NEWS
From foodnewsnews.com
DOUBLE CHOCOLATE SOUFFLéS | RECIPE | SOUFFLE RECIPES EASY ...
From pinterest.com
WILKINS FOODIES: DOUBLE-CHOCOLATE SOUFFLES
From wilkinsfood.blogspot.com
DOUBLE-CHOCOLATE SOUFFLES | PARENTS
From parents.com
CHOCOLATE SOUFFLES - THEHOMECHANNEL.CO.ZA
From thehomechannel.co.za
DOUBLE CHOCOLATE SOUFFLéS WITH WARM FUDGE SAUCE RECIPE ...
From pinterest.ca
DOUBLE-CHOCOLATE SOUFFLéS RECIPE -MIMI THORISSON | FOOD ...
From mastercook.com
ALL RECIPES HOW TO MAKE DOUBLE CHOCOLATE CHEESECAKE …
From rumble.com
CHOCOLATE SOUFFLE CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DOUBLE CHOCOLATE SOUFFLéS WITH WARM FUDGE SAUCE RECIPE ...
From pinterest.ca
DOUBLE-CHOCOLATE SOUFFLéS RECIPE | RECIPE | DESSERTS, WINE ...
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