Best 20 Chocolate Souffles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors with our exquisite chocolate soufflés, a culinary masterpiece that will tantalize your taste buds. As the soufflé rises majestically in the oven, its golden-brown peaks beckon, promising an ethereal experience. The delicate texture of the soufflé, light as a cloud, envelops the rich, velvety chocolate filling, creating a harmonious balance of textures and flavors.

Our curated collection of chocolate soufflé recipes caters to every palate, from the classic to the innovative. Traditionalists will delight in the timeless charm of our classic chocolate soufflé, a testament to the enduring popularity of this iconic dessert. For those seeking a touch of decadence, our dark chocolate soufflé elevates the chocolate experience with its intense, bittersweet notes.

For a unique twist, our white chocolate soufflé offers a symphony of delicate flavors, perfectly complemented by fresh berries. Those with a penchant for indulgence will find solace in our chocolate soufflé with a molten chocolate center, a luscious surprise that oozes out upon the first bite.

And for those who appreciate a touch of sophistication, our chocolate soufflé with Grand Marnier adds a delightful orange liqueur accent, elevating the dessert to new heights of elegance. No matter your preference, our chocolate soufflé recipes promise an unforgettable culinary journey, leaving you craving for more.

Here are our top 20 tried and tested recipes!

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 individual servings

Number Of Ingredients 9

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish

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.
  • Copyright 2007 Television Food Network, G.P. All rights reserved

EASY CHOCOLATE SOUFFLES



Easy Chocolate Souffles image

Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 large eggs
6 teaspoons plus 1 tablespoon sugar, divided
1 cup light corn syrup
1/2 cup baking cocoa
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

MINI CHOCOLATE SOUFFLES



Mini Chocolate Souffles image

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
2/3 cup whole milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons creme fraiche or sour cream
Garnish: confectioners' sugar, for dusting

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.

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus softened butter, for the ramekins
1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins
8 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract
3 large egg yolks plus 6 egg whites, at room temperature
1/4 teaspoon cream of tartar
Triple Raspberry Sauce, recipe follows
Confectioners' sugar, for dusting
1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

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.

DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE



Dark Chocolate Souffles With Cardamom Crème Anglaise image

This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.

Provided by Karen DeMasco

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Valentine's Day     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon coarse kosher salt
Cardamom Crème Anglaise

Steps:

  • Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
  • Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 soufflés

Number Of Ingredients 7

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
4 large eggs
4 large egg yolks
Large pinch of salt
1/2 cup all purpose flour

Steps:

  • Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
  • Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
  • Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

CHOCOLATE SOUFFLéS FOR TWO



Chocolate Soufflés for Two image

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

3 tablespoons unsalted butter, at room temperature
5 tablespoons granulated sugar
3 ounces dark chocolate
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch fine sea salt
1 cup fresh raspberries
3 tablespoons granulated sugar

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.

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE



Chocolate Souffles with Creamy Caramel Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Vegetarian     Winter     Ramekin     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Accompaniment: creamy caramel sauce

Steps:

  • Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
  • Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
  • In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
  • Preheat oven to 375°F.
  • Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
  • Top soufflés with sauce and serve immediately.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM



Warm Milk Chocolate Souffles with Vanilla Ice Cream image

Categories     Chocolate     Dairy     Dessert     Bake     Thanksgiving     Fall     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

14 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small cubes
6 large egg yolks
2 large eggs
1/3 cup sugar
Powdered sugar (for dusting)
Vanilla ice cream

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
  • Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
  • Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Provided by Claire Robinson

Categories     dessert

Time 42m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons butter, plus more for coating ramekins
1/4 cup granulated sugar, plus more for coating ramekins
8 ounces good quality dark chocolate, chopped
7 eggs, separated
Pinch salt
Melted vanilla bean ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.
  • Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.
  • Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!
  • Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.
  • Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

HOT CHOCOLATE SOUFFLES



Hot Chocolate Souffles image

These individual chocolate souffles are fudgy and delicious. They look impressive but are easy to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 9

1 cup butter, cubed
8 ounces bittersweet chocolate, chopped
4 eggs
4 egg yolks
1-1/2 cups plus 2 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 cup miniature marshmallows
4-1/2 teaspoons cinnamon-sugar

Steps:

  • Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 416 calories, Fat 25g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 157mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

BITTERSWEET CHOCOLATE SOUFFLES



Bittersweet Chocolate Souffles image

Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure to garner applause.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 10

1/4 cup softened unsalted butter (1/2 stick)
1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting
1 1/2 cups whole milk
6 large eggs, at room tempurature
2 large egg whites, at room temperature
1/4 cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Creme Anglaise

Steps:

  • Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
  • Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
  • Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
  • Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.
  • Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
  • Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
  • Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

BITTERSWEET CHOCOLATE SOUFFLéS



Bittersweet Chocolate Soufflés image

Categories     Mixer     Chocolate     Egg     Dessert     Bake     High Fiber     Bastille Day     Bon Appétit     Maryland     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
10 ounces bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
5 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
  • Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.

INTENSELY BITTERSWEET CHOCOLATE SOUFFLES



Intensely Bittersweet Chocolate Souffles image

While some versions of souffles do indeed require a light touch, the following recipe for individual chocolate souffles is forgiving and pretty much foolproof. Recipe by Alice Medrich

Provided by Chef Kate

Categories     Dessert

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons sugar, for the ramekins
softened butter, for the ramekins
8 ounces bittersweet chocolate, 70 percent,such as scharffen berger,finely chopped
1 tablespoon unsalted butter
1/3 cup milk
3 large eggs, separated,at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar
powdered sugar, for dusting (optional)

Steps:

  • If you're baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
  • Butter the 6oz ramekins and dust the insides with sugar.
  • Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
  • Stir until the chocolate is melted and the mixture is smooth.
  • Remove the bowl from the water bath and whisk in the egg yolks.
  • (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
  • In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
  • Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
  • Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
  • Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
  • (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
  • Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
  • Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
  • Transfer to a serving bowl and refrigerate until ready serve.
  • When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
  • Pass the whipped topping separately.
  • NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
  • There is no need to make other changes in the recipe.
  • After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
  • Tilt and hold that ramekin over another as if you were going to transfer the sugar.
  • Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
  • Repeat.
  • Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
  • If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
  • Underbeating egg whites is always better than overbeating them.
  • You want to beat the whites until they're no longer yellow and translucent.
  • To get a bigger rise, fill the ramekins higher than suggested.
  • This will mean that you will have one or two fewer soufflés.
  • Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

Provided by Food Network

Categories     dessert

Time 32m

Yield 6 servings

Number Of Ingredients 11

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
6 (1/2-ounce) pieces dark chocolate
2 to 3 teaspoons powdered sugar

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!

CHOCOLATE MINT SOUFFLES FOR TWO



Chocolate Mint Souffles for Two image

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

2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

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-AMARETTO SOUFFLES



Chocolate-Amaretto Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Valentine's Day     Almond     Vanilla     Amaretto     Winter     Pastry     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 cup chilled whipping cream
3 tablespoons amaretto
6 ounces semisweet chocolate, chopped
3 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 large egg whites
3 tablespoons sugar
6 tablespoons crushed amaretti cookies (Italian macaroons)*
Powdered sugar

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
  • Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
  • Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
  • *Available at Italian markets and some supermarkets nationwide.

PEAR SOUFFLéS WITH CHOCOLATE SAUCE



Pear Soufflés with Chocolate Sauce image

Provided by Rick Rodgers

Categories     Chocolate     Egg     Dessert     Bake     Sauté     Pear     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 soufflés

Number Of Ingredients 11

Sauce:
2/3 cup heavy whipping cream
5 ounces bittersweet chocolate, chopped
2 tablespoons bourbon
Soufflés:
Unsalted butter for soufflé dishes plus 2 tablespoons, divided Sugar for soufflé dishes plus 8 tablespoons, divided
5 ripe Anjou pears (about 2 1/2 pounds), peeled, cored, cut into 1/2-inch cubes (6 to 7 cups)
2 teaspoons fresh lemon juice
3 large egg yolks, room temperature
4 large egg whites, room temperature
Pinch of salt

Steps:

  • For sauce:
  • Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
  • For soufflés:
  • Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
  • Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
  • Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
  • Bake soufflés until puffed and golden, about 20 minutes.
  • Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM



Warm Chocolate Souffles with Pistachio Ice Cream image

Categories     Mixer     Chocolate     Egg     Dessert     Bake     Vegetarian     Kid-Friendly     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 8

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
6 large egg whites
3/4 cup sugar
4 large egg yolks
2/3 cup all purpose flour
2 teaspoons vanilla extract
Pistachio Ice Cream

Steps:

  • Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
  • Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
  • Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
  • Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

These delectable individual chocolate soufflés will instantly elevate any dinner party menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 11

Unsalted butter, room temperature, for ramekins
1/2 cup granulated sugar, plus more for ramekins
1 1/2 teaspoons egg-white powder
4 large egg whites, room temperature
6 ounces bittersweet chocolate (70 percent cacao), melted
3/4 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon coarse salt
3 large egg yolks, room temperature
1/2 cup plus 3 tablespoons creme fraiche
1 tablespoon confectioners' sugar

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.

Tips:

  • Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of 70% or higher will give you the richest, most intense chocolate flavor.
  • Make sure your eggs are at room temperature before you start baking. This will help them to emulsify with the butter and sugar more easily, resulting in a smoother batter.
  • Don't overbeat the egg whites. Overbeaten egg whites will make your soufflés tough and rubbery. Beat them until they are stiff but still glossy.
  • Bake the soufflés immediately after you have assembled them. The longer they sit, the more the egg whites will deflate and the less likely they are to rise properly.
  • Serve the soufflés immediately. They are best enjoyed when they are hot and fluffy.

Conclusion:

Chocolate soufflés are a delicious and impressive dessert that is perfect for any special occasion. They are relatively easy to make, but they do require a little bit of care and attention. By following the tips above, you can make sure that your chocolate soufflés turn out perfectly every time.

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 »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #desserts     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #healthy-2     #low-in-something

Related Topics