Best 3 Chef Johns Chocolate Souffle Recipes
Indulge in the symphony of flavors with Chef John's Chocolate Soufflé, a culinary masterpiece that elevates the art of dessert. This exquisite dish tantalizes the senses with its light and airy texture, rich chocolate flavor, and a molten center that oozes decadence with every spoonful. Prepared with a harmonious blend of semisweet and bittersweet chocolate, this soufflé strikes a perfect balance between sweetness and intensity. Accompanied by three complementary recipes – a classic crème anglaise, a luscious chocolate sauce, and a refreshing orange sauce – this chocolate soufflé promises an unforgettable dessert experience, leaving you and your guests in a state of blissful indulgence.
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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
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
Tips:
1. Use High-Quality Chocolate: The quality of your chocolate will greatly impact the flavor of your souffle. Use a high-quality semisweet or dark chocolate with a cocoa content of at least 60%. 2. Separate Eggs Properly: It is crucial to separate the egg yolks and whites properly. Any trace of yolk in the whites will prevent them from whipping up properly. Use a clean bowl and whisk to separate the eggs. 3. Whip Egg Whites Gradually: Start whipping the egg whites slowly, then gradually increase the speed. This will help to incorporate air into the whites and create stiff peaks. 4. Fold Gently: When folding the egg whites into the chocolate mixture, be gentle and work quickly. Overmixing will deflate the whites and result in a dense souffle. 5. Bake Immediately: Once the souffle is assembled, bake it immediately. The longer it sits, the more likely it is to deflate.Conclusion:
Chef John's Chocolate Souffle is a classic dessert that is sure to impress your guests. By following these tips, you can create a light and fluffy souffle with a rich chocolate flavor. Remember to use high-quality ingredients, separate the eggs properly, whip the egg whites gradually, fold gently, and bake immediately. With a little practice, you'll be able to make this delicious dessert like a pro!
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