EASY CHOCOLATE SOUFFLE
This Easy Chocolate Soufflé will make any chocolate lover swoon! Making soufflés doesn't have to be impossibly hard. You just need a good set of instructions and we've got you covered with a detailed recipe, complete with a video demonstration.
Provided by Rachel Farnsworth
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Prepare four 8-ounce ramekins by greasing the bottom and sides with butter. Sprinkle a little sugar on them.
- In a small saucepan, heat the heavy cream over medium heat. Put the chopped chocolate into a mixing bowl. When the cream starts to simmer, immediately remove it from the heat and pour over the chocolate. Let it stand for a couple minutes and then stir it until smooth.
- Add the vanilla, pinch of salt, and egg yolks to the chocolate and stir until thoroughly combined and smooth. Set aside to cool.
- Preheat the oven to 425 degrees.
- Put the egg whites into the bowl of a stand mixer. Whip on high, gradually adding in the sugar, until the whites form stiff peaks. This should take several minutes. Stiff peaks mean you can stick a spoon or rubber scraper in and pull it out and the egg whites form a little self-holding peak instead of just melting back into place.
- Fold the egg white mixture into the cooled chocolate mixture, until it seems pretty well combined. Folding means using a rubber scraper/spatula to scrape down to the bottom and fold it over onto the top, turning your bowl as you go. You'll know it is combined when you can't see bits of the white egg anymore. Folding keeps it fluffy, while mixing would kill the fluffiness. Pour into the prepared ramekins.
- Put them in the oven and close the door. Reduce the heat setting to 375 degrees. Bake for 15 minutes for small ramekins, and 25 minutes for larger ones.
Nutrition Facts : Calories 672 kcal, Carbohydrate 52 g, Protein 12 g, Fat 46 g, SaturatedFat 26 g, Cholesterol 143 mg, Sodium 98 mg, Fiber 6 g, Sugar 37 g, ServingSize 1 serving
EASY CHOCOLATE SOUFFLES
Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHOCOLATE SOUFFLé
At first I was worried this would not turn out well so I had a back up dessert in case. However, it was amazing. We ate it without any condiments, but would go awesome with ice cream or whipped cream. Also, do not confuse this with a molten lava cake. You will also need a ceramic soufflé dish.
Provided by deinemuse
Categories Dessert
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Measure out sugar, separate eggs and measure and chop chocolate.
- Butter soufflé dishes entirely and then add sugar (additional) coating the entire dish.
- Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method.
- Add yolks to chocolate (this will harden the chocolate so don't be alarmed).
- Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks.
- Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible).
- Pour into soufflé dishes and run the end of your thumb around inside to remove any extra batter.
- Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
- Serve immediately.
Nutrition Facts : Calories 415.9, Fat 29.8, SaturatedFat 17.2, Cholesterol 185.7, Sodium 133.5, Carbohydrate 37.4, Fiber 7.8, Sugar 23.1, Protein 16
EASY CHOCOLATE SOUFFLE
Make and share this Easy Chocolate Souffle recipe from Food.com.
Provided by katia
Categories Dessert
Time 22m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Put the butter and the chocolate in ben - mari until its liquid.
- Beat the eggs with the sugar and the vanilla by hand (not a eletrical mixer).
- Add the flour and the chocolate mix.
- Butter the bowls and add sugar at the edges.
- Divide the mix and put in a preheated oven for 10-12 minutes at 320°F.
EASY MEXICAN CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
- For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
- Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.
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
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
EASY CHOCOLATE AND ORANGE SOUFFLé
Make and share this Easy Chocolate and Orange Soufflé recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Butter a shallow 7 ½ cup ovenproof dish.
- pour the milk into a heavy saucepan, sprinkle over the semolina and brown sugar, then heat, stirring the mixture all the time, until boiling and thickened.
- Remove the pan from the heat; beat in the orange rind and juice, egg yolks and all but 1 tablespoon of the chocolate.
- Whisk the egg whites until stiff, but not dry.
- Then lightly fold the semolina mixture in three batches.
- Spoon the mixture into the dish and bake for about 30 minutes until just set in the center and risen.
- Sprinkle top with reserved chocolate and powdered sugar. Serve hot.
Nutrition Facts : Calories 445.8, Fat 18.9, SaturatedFat 10.4, Cholesterol 180, Sodium 142.6, Carbohydrate 60.8, Fiber 4.6, Sugar 31.8, Protein 15.1
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
EASY CHOCOLATE SOUFFLé (MARK BITTMAN)
Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé.
Provided by blucoat
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
- Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
- Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
Nutrition Facts : Calories 291, Fat 13.2, SaturatedFat 6, Cholesterol 332.5, Sodium 223.6, Carbohydrate 34.1, Sugar 33.9, Protein 9.5
More about "easy chocolate soufflé food"
EASY CHOCOLATE SOUFFLé • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE SOUFFLE – EASY FOOLPROOF METHOD (VIDEO) - LITTLE …
From littlesweetbaker.com
CHOCOLATE SOUFFLé RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY CHOCOLATE SOUFFLE RECIPE WITH 4 INGREDIENTS
From foodhousehome.com
EASY CHOCOLATE SOUFFLE RECIPE (VIDEO) | JERNEJ KITCHEN
From jernejkitchen.com
EASY CHOCOLATE SOUFFLES RECIPE
From foodhousehome.com
CHOCOLATE SOUFFLE | EASY HOMEMADE RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
EASY CHOCOLATE SOUFFLE RECIPE - MON PETIT FOUR®
From monpetitfour.com
EASY CHOCOLATE SOUFFLéS RECIPE - FOOD.COM
From food.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