NEVER FAIL CHOCOLATE SOUFFLE
Make and share this Never Fail Chocolate Souffle recipe from Food.com.
Provided by scarley
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
- In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
- In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
- Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
- Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
Make a fun Valentine's Day project out of this recipe for dark chocolate souffles drizzled with a marvelous mocha sauce.
Provided by Smart Cookie
Categories Coffee Liqueur Desserts
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
- Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
- Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
- Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
- Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
- Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
- Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
- Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
- Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 58.7 g, Cholesterol 174.2 mg, Fat 40.1 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 23.5 g, Sodium 239.3 mg, Sugar 43.6 g
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
Make a fun Valentine's Day project out of this recipe for dark chocolate souffles drizzled with a marvelous mocha sauce.
Provided by Smart Cookie
Categories Coffee Liqueur Desserts
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
- Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
- Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
- Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
- Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
- Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
- Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
- Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
- Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 58.7 g, Cholesterol 174.2 mg, Fat 40.1 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 23.5 g, Sodium 239.3 mg, Sugar 43.6 g
COFFEE SOUFFLES WITH MOCHA SAUCE
Categories Coffee Dairy Egg Dessert Bake Valentine's Day Quick & Easy Anniversary Ramekin Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
- Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
- Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
- Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.
CHOCOLATE SOUFFLéS FOR TWO
Looking for the sweetest gift for Valentine's Day? Look no further than classic chocolate soufflé, scaled down to make just two servings. The key to a good soufflé is to trust your oven and the bake time - don't be tempted to open the oven as it bakes, as this can let too much heat out and cause the delicate structure to collapse. While the soufflés bake, make the simple raspberry sauce - then serve the two together immediately from the oven, and be ready for your date to be impressed.
Provided by Erin Jeanne McDowell
Categories dessert
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
- Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
- Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
- Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
- Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
- Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
- While the soufflés bake, make the raspberry coulis.
- For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
- Serve the soufflés immediately with the raspberry coulis.
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
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
Make a fun Valentine's Day project out of this recipe for dark chocolate souffles drizzled with a marvelous mocha sauce.
Provided by Smart Cookie
Categories Coffee Liqueur Desserts
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the insides of two 8-ounce ramekins with melted butter. Chill for 5 minutes, then brush again with melted butter. Add 1 teaspoon cocoa powder to each ramekin and roll around to evenly coat bottom and sides.
- Mix flour, 1/4 cup sugar, salt, and cornstarch in a small bowl. Beat egg and egg yolk together in a small bowl. Add to the flour mixture and whisk until a smooth paste forms.
- Bring cream and milk to a simmer in a small saucepan. Remove from heat; add bittersweet and semisweet chocolate and remaining cocoa powder. Stir until melted and fully combined. Gradually stir the hot chocolate into the flour-egg mixture.
- Return mixture to the pot and cook on medium-low until thick and smooth, about 5 minutes. Let cool to room temperature, about 20 minutes.
- Whisk egg whites into soft peaks using an electric mixer. Slowly add 1 teaspoon sugar and keep whisking until stiff peaks form.
- Carefully fold 1/3 of the chocolate mixture into the egg whites until mostly combined. Repeat with the remaining chocolate mixture. Spoon batter into the ramekins, filling them completely. Tap the ramekins on the counter to help knock out any air bubbles.
- Bake souffles in the preheated oven until the tops are set but the centers are still a little jiggly, 25 to 30 minutes.
- Make mocha sauce while souffles are baking. Bring cream to a low simmer in a small saucepan. Add chocolate and espresso powder; whisk until melted and combined. Gradually pour in corn syrup, coffee liqueur, and vanilla extract. Cook on low heat, stirring often, until thickened, about 5 minutes. Remove from heat.
- Top each souffle with a scoop of ice cream, drizzle with mocha sauce, and garnish with raspberries and chocolate shavings.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 58.7 g, Cholesterol 174.2 mg, Fat 40.1 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 23.5 g, Sodium 239.3 mg, Sugar 43.6 g
MOCHA SOUFFLE
Make and share this Mocha Souffle recipe from Food.com.
Provided by Punky Julster
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Allow egg whites to stand at room temperature for 30 minutes.
- Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
- Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
- In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
- Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.
- Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Nutrition Facts : Calories 103.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.7, Sodium 105, Carbohydrate 17.7, Fiber 0.9, Sugar 13.6, Protein 7.4
More about "valentine chocolate souffle with mocha sauce food"
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
From recipeler.com
Estimated Reading Time 2 minsCalories 623 per serving
CHOCOLATE SOUFFLéS RECIPE - BON APPéTIT
From bonappetit.com
HOW TO MAKE A PERFECT CHOCOLATE SOUFFLE - FOOD NETWORK
From foodnetwork.com
CELEBRATE VALENTINE'S DAY WITH CHOCOLATE SOUFFLé | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
From niftyrecipe.com
CELEBRATE VALENTINE'S DAY WITH CHOCOLATE SOUFFLé | CHOCOLATE …
From pinterest.com
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLé WITH MOCHA SAUCE
From pinterest.com
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
From foodgram.netlify.app
CHOCOLATE SOUFFLE WITH CHOCOLATE-MOCHA SAUCE RECIPE - EAT …
From eatsmarter.com
FOOD WISHES VIDEO RECIPES: CHOCOLATE SOUFFLé - BLOGGER
From foodwishes.blogspot.com
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE | RECIPE | CHOCOLATE ...
From pinterest.co.uk
SEXY HOT CHOCOLATE SOUFFLé FOR VALENTINE'S DAY - CHEF FRANCO LANIA
From francolania.com
INDIVIDUAL MOCHA SOUFFLéS - RECIPE - FINECOOKING
From finecooking.com
VALENTINE'S DAY: CHOCOLATE SOUFFLE - THE FLAVORFUL FORK
From flavorfulfork.com
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLé WITH MOCHA SAUCE
From pinterest.com.au
WHAT IS MOCHA SAUCE - THERESCIPES.INFO
From therecipes.info
CHEF DE CUISINE: RECIPE: CHOCOLATE MOCHA SOUFFLE
From chefdecuisine.com
CHILLED MOCHA SOUFFLE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE | RECIPESTY
From recipesty.com
BAKE A CHOCOLATE SOUFFLé FOR VALENTINE'S DAY - SUGAR-SUNSHINE …
From sugarsunshineandflowers.com
COFFEE LIQUEUR RECIPE: VALENTINE CHOCOLATE SOUFFLE WITH MOCHA …
From redcipes.com
MOCHA SOUFFLES WITH CHOCOLATE SAUCE | FOOD TO LOVE
From foodtolove.co.nz
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLé WITH MOCHA SAUCE
From newcookeryrecipes.info
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE | RECIPE IN 2021 ...
From pinterest.com
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE | COOKING SELF
From cookingself.com
CHOCOLATE SAUCE FOR SOUFFLE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLé WITH MOCHA …
From youtube.com
FOOD WISHES VIDEO RECIPES: VALENTINE'S DAY CHOCOLATE MOCHA POT …
From foodwishes.blogspot.com
HOW TO MAKE VALENTINE CHOCOLATE SOUFFLé WITH MOCHA SAUCE
From burneralert.com
VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE | ALLRECIPES IN 2021 ...
From pinterest.co.uk
SMART COOKIE - VALENTINE CHOCOLATE SOUFFLE WITH MOCHA SAUCE
From facebook.com
FROZEN CHOCOLATE MOCHA SOUFFLé RECIPE FROM LINDT CANADA
From lindt.ca
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