Individual Chocolate Espresso Souffles Food

MINI CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
• Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
• Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

CHOCOLATE-ESPRESSO MINI SOUFFLES

Steps:

• Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.
• Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolks, one at a time. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.
• In a medium bowl, beat the egg whites with an electric mixer on medium-high speed until they're very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.
• Heat the oven to 400°F Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minute The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.
• Make Ahead Tips: Put the filled ramekins into the freezer, uncovered, for 20 minute Then wrap each ramekin well in plastic and freeze for up to two weeks. To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minute while heating the oven to 400°F Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minute Remove from the oven and serve immediately.

CHOCOLATE SOUFFLES

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.
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INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLES

Steps:

• PREHEAT oven to 375°F.
• Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
• COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth.
• Melt butter in a small saucepan over medium heat.
• Stir in flour; cook, stirring constantly, for 1 minute.
• Stir in evaporated milk and ½ cup sugar.
• Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
• Remove from heat.
• Add to cocoa mixture; stir until smooth.
• BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
• Gradually beat in remaining sugar until stiff peaks form.
• Fold ¼ of egg whites into chocolate mixture to lighten.
• Fold in remaining egg whites gently but thoroughly.
• Pour mixture into prepared cups, filling ¾ full.
• Place on baking sheet.
• BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
• Sprinkle with powdered sugar.
• Serve immediately.

INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLES

Steps:

• Preheat oven to 375°F Spray eight 6-ounce custard cups with nonstick cooking spray, sprinkle evenly with 2 tablespoons sugar.
• Combine cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture, stir until smooth.
• Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining 1/4 cup of sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
• Bake for 18 to 20 minutes or until wooden toothpick inserted in center comes out moist, but not wet. Sprinkle with powdered sugar. Serve immediately.

CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE

Steps:

• Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
• To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
• In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
• Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
• In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
• Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
• In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
• In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
• Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.
• Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
• Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.
• Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
• Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
• Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
• Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
• Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
• Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
• Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
• Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
• In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

INDIVIDUAL CHOCOLATE ORANGE SOUFFLES

Steps:

• To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
• Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
• Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from the heat.
• Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.).
• To prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
• Preheat the oven to 425°F (220°C). Place a sheet pan in the oven, onto which you will place the soufflés for baking. (This makes it easier to remove the hot soufflé cups from the oven.).
• Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
• Smooth the top of each soufflé with a spatula and bake immediately.
• The soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness.
• Sprinkle the soufflés with powdered sugar if desired and serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375 degrees on a convection oven and 400 degrees on a conventional oven. Brush six 7-ounce 3 3/4-by-1 3/4-inch ramekins generously with butter; coat with granulated sugar. Place on a rimmed baking sheet.
• In a small bowl, whisk together sugar and egg-white powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk whites on low speed until frothy, about 2 minutes; whisk in sugar mixture. Increase speed to medium and beat until soft peaks form, about 5 minutes.
• Meanwhile, set chocolate in a large bowl. In a small saucepan, whisk milk, cornstarch, and salt to combine. Bring to a simmer, whisking; remove from heat. Whisk into chocolate (mixture will separate). Vigorously whisk in yolks and 3 tablespoons creme fraiche until smooth. Gently whisk in one-third of the egg white mixture. Using a rubber spatula, fold in remaining egg whites.
• Fill ramekins evenly with batter, almost to the top. Transfer to oven and bake for 10 minutes for gooey souffles or 12 to 13 minutes for firmer souffles, rotating baking sheets halfway through baking.
• Meanwhile, in a small bowl, whisk together remaining 1/2 cup creme fraiche and confectioners' sugar until soft peaks form. Make a hole in the center of each souffle; fill each with a tablespoon sweetened creme fraiche. Serve immediately.

INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLES

Steps:

• PREHEAT oven to 375 degrees F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
• COMBINE cocoa, water and Nescafe in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.
• BEAT egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
• BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)

Steps:

• Butter (8) 1 cup ramekins, then coat evenly with sugar.
• Shake out excess sugar and place in refrigerator until ready to use.
• Melt 4 tbsp butter and the chocolate in a double boiler.
• Remove from heat, stir in vanilla, salt, and creme de cacao.
• Set aside.
• In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
• Remove from heat.
• In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
• Continue to beat until yolks are thick and pale yellow (3-5 minutes).
• Fold egg yolks into the chocolate along with the orange zest.
• Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
• Add the cream of tartar, then gradually add 3 TBSP sugar.
• Beat until the whites hold a 2" peak and are glossy.
• Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
• Gently fold in the remainder of the whites until just incorporated.
• Fill each ramekin almost to the rim.
• Wipe any filling from the rim with a wet paper towel.
• Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
• Place oven rack in the middle, preheat oven to 400°F.
• Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
• Do not thaw the souffle, as it will not rise properly.
• Be careful not to overbake it.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes, or until they are puffed. Dust the soufflés decoratively with the confectioners' sugar and serve them immediately.