Best 3 Chocolate Mint Souffles Recipes
Indulge in the symphony of flavors with our delectable Chocolate Mint Soufflés, a harmonious blend of rich chocolate and refreshing mint, presented in two irresistible variations. The Classic Chocolate Mint Soufflé embodies the timeless pairing of chocolate and mint, while the Chocolate Mint Soufflé with a Hint of Orange adds a vibrant citrus twist, creating an explosion of flavors in every bite. Both recipes promise a light and airy texture, rising majestically in the oven before gently deflating, revealing their creamy and velvety interiors. Prepare to be captivated by the perfect balance of sweetness and bitterness, enhanced by the invigorating touch of mint. Whether you prefer a traditional approach or a touch of innovation, these Chocolate Mint Soufflés will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
CHOCOLATE MINT SOUFFLES FOR TWO
Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.
Provided by Bonnie G 2
Categories < 60 Mins
Time 40m
Yield 2 Souffles, 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs.
- Place whites in a small bowl; let stand until room temperature.
- Place yolks in another bowl; set aside.
- Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
- In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
- Cook and stir for 1-2 minutes or until thickened.
- Remove from the heat; stir in chocolate chips and extract until chips are melted.
- Transfer to a small bowl.
- Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
- Beat egg whites on medium speed until soft peaks form.
- Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
- With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
- Fold in remaining egg whites until combined.
- Transfer to prepared ramekins.
- Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
- Sprinkle with confectioners' sugar.
- Serve immediately.
Nutrition Facts : Calories 162, Fat 8.7, SaturatedFat 3.9, Cholesterol 186.8, Sodium 168.1, Carbohydrate 15.6, Fiber 2.4, Sugar 10.2, Protein 9.2
CHOCOLATE MINT SOUFFLES
These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside., Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside., In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 159mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE MINT SOUFFLES
Need a romantic dessert for two?? Try this :-) My online cookbook: http://tx-cherokee.tripod.com/index.html
Provided by Rose Dailey
Categories Chocolate
Number Of Ingredients 10
Steps:
- 1. Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
- 2. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with the 1 teaspoon sugar; place on a baking sheet and set aside.
- 3. In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
- 4. Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
- 5. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
- 6. Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately. Yield: 2 servings.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Make sure the butter and chocolate are completely melted before adding the eggs.
- Beat the egg whites until they are stiff but not dry. Over-beating will make the soufflés tough.
- Fold the egg whites into the chocolate mixture gently. Over-mixing will deflate the soufflés.
- Bake the soufflés immediately after assembling. They will start to deflate as soon as they are removed from the oven.
- Serve the soufflés immediately with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
Chocolate mint soufflés are a delicious and elegant dessert that is perfect for special occasions. They are light and airy, with a rich chocolate flavor and a refreshing mint aftertaste. With a little care and attention, you can easily make these soufflés at home and impress your guests.
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