Best 2 Giant Chocolate Soufflé Recipe By Tasty Recipes

Indulge in the grandeur of the Giant Chocolate Soufflé, a dessert that commands attention with its majestic rise and tantalizing chocolate flavor. This impressive dish is not only a feast for the eyes but also a symphony of taste. The rich, decadent chocolate interior enveloped in a delicate and airy soufflé exterior creates an unforgettable culinary experience. Whether you're a seasoned baker or a novice cook, this recipe will guide you through the process of crafting this spectacular dessert. Embrace the challenge and allow yourself to be captivated by the magic of this culinary masterpiece. Additionally, the article offers a collection of other delectable recipes, including a classic Vanilla Soufflé, a refreshing Lemon Soufflé, and a delightful Raspberry Soufflé. Each recipe promises a unique flavor journey, catering to diverse preferences and ensuring that every sweet tooth is satisfied. Embark on a culinary adventure and discover the wonders of these exceptional soufflés.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Giant Chocolate Soufflé Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, whole milk, semisweet chocolate, large eggs, all-purpose flour, salt, vanilla extract, cream of tartar, powdered sugar, whipped cream, ramekins

Provided by Alix Traeger

Categories Desserts

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2 ½ cups whole milk
12 oz semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
powdered sugar, for topping
whipped cream, for topping
1 ½ qt ramekins

Steps:

Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
Run your thumb between the outside edge of the dish and the batter to create a border.
Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
Dust the soufflé with powdered sugar and top with whipped cream.
Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 26 grams

Tips:

Make sure all ingredients are at room temperature before starting.
Use a large bowl to whip the egg whites so they have plenty of room to expand.
Whip the egg whites until they are stiff peaks, but not dry.
Fold the egg whites into the chocolate mixture gently so as not to deflate them.
Bake the soufflé in a preheated oven for 20-25 minutes, or until it is risen and golden brown.
Serve the soufflé immediately, as it will start to deflate after a few minutes.

Conclusion:

This recipe for a giant chocolate soufflé is perfect for a special occasion or a dinner party. It is impressive to look at and delicious to eat. With a few simple tips, you can make this soufflé at home and enjoy it with your friends and family.