Best 8 Chocolate Hazelnut Souffle Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Hazelnut Soufflé, a culinary masterpiece that elevates any occasion. This irresistible dessert combines the rich, decadent taste of chocolate with the nutty crunch of hazelnuts, creating a heavenly experience for your taste buds. Our collection of recipes offers variations to suit every palate, from the classic Chocolate Hazelnut Soufflé to innovative twists like the White Chocolate Hazelnut Soufflé and the Gluten-Free Hazelnut Soufflé. Each recipe is meticulously crafted to ensure a light, airy texture and a perfect rise, resulting in a stunning presentation that will impress your guests. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring success every time. So, prepare to embark on a delightful journey as you explore the world of Chocolate Hazelnut Soufflés with our comprehensive guide.

Let's cook with our recipes!

GIANDUJA SOUFFLE



Gianduja Souffle image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (recommended: Frangelico)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped
1/4 cup all-purpose flour
1 cup milk
Pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
  • Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
  • Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
  • Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
  • Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
  • Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.

DARK CHOCOLATE-HAZELNUT SOUFFLé



Dark Chocolate-Hazelnut Soufflé image

Take dessert time up a level with this Dark Chocolate-Hazelnut Soufflé. Made with cream cheese, hazelnut-flavored liqueur, melted bittersweet chocolate and hazelnuts, this Dark Chocolate-Hazelnut Soufflé will impress all of your dinner guests.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 tsp. butter
1/2 cup plus 1 Tbsp. sugar, divided
6 eggs
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 Tbsp. hazelnut-flavored liqueur
3 oz. BAKER'S Bittersweet Chocolate, melted
2 Tbsp. chopped hazelnuts, toasted

Steps:

  • Heat oven to 350°F.
  • Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
  • Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
  • Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.

Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 215 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY



2-ingredient Chocolate Soufflé Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs

Provided by Matthew Johnson

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 2

½ cup chocolate hazelnut spread
2 eggs

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Separate the egg yolks from the egg whites and place into two bowls.
  • Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  • In the second bowl, whisk 2 egg whites until stiff peaks form.
  • Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  • Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams

WHITE HAZELNUT CHOCOLATE SOUFFLE



White Hazelnut Chocolate Souffle image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 ounces hazelnuts
4 ounces flour
6 ounces milk
4 eggs, separated
6 ounces sugar, plus more for dusting souffle molds
1/2 teaspoon salt
4 ounces white chocolate, chopped
Butter, as needed
Sugar, as needed

Steps:

  • Preheat the oven to 325 degrees F.
  • Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
  • In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
  • Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
  • Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
  • Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.

CHOCOLATE HAZELNUT SOUFFLE



Chocolate Hazelnut Souffle image

Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.

Provided by SilverOpera

Categories     Dessert

Time 1h10m

Yield 6 souffles, 6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
1 tablespoon sugar
1/4 cup sugar
2 tablespoons hazelnut-flavored liqueur (I recommend Frangelico)
1/2 teaspoon vanilla
3 ounces dark chocolate (high quality)
6 ounces milk chocolate (high quality)
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 375.
  • Butter and sugar 6 ramekins.
  • Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
  • Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
  • Place mixture in the freezer for 10 minutes to allow it to set.
  • Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
  • Place flour in a double boiler and slowly whisk in the milk.
  • Add salt.
  • Whisk mixture over heat until thick, about 5 minutes.
  • Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
  • Remove from heat and add chocolate, allowing it to melt.
  • Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
  • Gradually add remaining sugar and whip until hard peaks are formed.
  • Fold egg whites into warm chocolate mixture.
  • Place ball of chocolate filling in each ramekin.
  • Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
  • Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
  • Serve immediately.

Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1

CHOCOLATE FALLEN SOUFFLé CAKE



Chocolate Fallen Soufflé Cake image

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Quick & Easy     Vanilla     Fall     Winter     Engagement Party     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature for 30 minutes
1/4 cup all-purpose flour
Accompaniment: ice cream or lightly sweetened whipped cream

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
  • Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
  • Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
  • Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
  • Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

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

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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 SOUFFLéS WITH CHOCOLATE CREAM SAUCE



Hot chocolate soufflés with chocolate cream sauce image

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

142ml pot single cream
25g caster sugar
100g dark chocolate (70% cocoa), broken into pieces
25g butter
melted butter , for greasing
50g caster sugar , plus 2 tbsp extra
175g dark chocolate (70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
icing sugar , to serve

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

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the final flavor of your soufflé. Look for a chocolate with a high cocoa content (at least 70%) and a rich, complex flavor.
  • Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough and rubbery. Beat them until they are stiff but still glossy, and be careful not to overmix the batter once you add them.
  • Bake the soufflé immediately: A soufflé starts to fall as soon as it comes out of the oven, so it's important to bake it immediately after assembling it. If you need to wait a few minutes, keep the soufflé in a warm place, such as a turned-off oven with the pilot light on.
  • Serve the soufflé immediately: A soufflé is best enjoyed fresh out of the oven, when it is light and airy. If you need to make it ahead of time, you can assemble it and bake it up to 2 hours before serving. Just reheat it in a preheated oven for a few minutes before serving.

Conclusion:

Chocolate hazelnut soufflé is a delicious and impressive dessert that is perfect for special occasions. With a few simple tips, you can easily make this classic French dish at home. So next time you're looking for a show-stopping dessert, give chocolate hazelnut soufflé a try.

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