Best 8 Madeleines Chocolate Souffle Recipes

CHOCOLATE MADELEINES

Steps:

• Preheat the oven to 375°F. To a small bowl, add the butter and melt in the microwave until completely liquid. Set aside to cool.
• To a medium bowl, sift and add the flour, baking cocoa, salt and baking powder. Stir everything together to combine. Set aside.
• In a large bowl, or the bowl of a stand mixer, beat the eggs and sugar together until thick and pale in color (about 1 minute). Add the vanilla extract and briefly mix to combine.
• You're going to want to add the dry ingredients and melted butter in alternating batches now. First add 1/3 of the dry ingredients to the batter, mix, then add half of the melted butter. Mix again. Add another 1/3 of the dry ingredients, mix, then add the remaining butter. Mix and add the remaining flour; give the batter 1 final mix. Stop to scrape the bottom of your mixing bowl with a rubber spatula to make sure everything is incorporated well. Don't over mix the batter; just give it a brief mix until everything is combined.
• Place your batter into your freezer for a few minutes. While the batter is chilling, heat 1 tablespoon of butter until it's just softened but not melted (about 5-7 seconds in the microwave). Brush the softened butter into your madeleine molds using a pastry brush. Use a sieve to dust flour into the buttered molds. Tap the pan upside down to get rid of any excess flour.
• Remove the batter from the freezer. The batter should be a little stiff - similar to a light mousse (see note). Use a tablespoon measuring spoon to scoop out a heaping spoonful of batter into each mold (you will want to use another spoon to help you actually scoop the batter out and into the mold). You want to fill each mold about 2/3 full; do not completely fill the molds as the madeleines will expand when they bake.
• Bake the madeleines for about 12 minutes, just until the madeleines spring back with a gentle press of the finger. Do not open the oven door before the 10 minute mark to check on your madeleines - this could cause their little signature "humps" to fall. Let the madeleines rest in the pan for a minute before gently nudging the madeleines out (using a knife) onto a wire cooling rack.
• Once the madeleines are cool, drizzle white chocolate over each madeleines, then garnish with sprinkles. (Alternatively, you can just dust them with powdered sugar.)

10 HOMEMADE CHOCOLATE DESSERTS, INCLUDING CHOCOLATE MADELEINES

Steps:

• Brush a madeleine baking pan with the melted butter.
• Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn't touch the bowl). Heat until chocolate and butter are almost melted, 3-5 minutes. Remove from heat and stir together until smooth.
• Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
• Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
• Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
• Preheat oven to 375 degrees.
• Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.

CHOCOLATE LIQUEUR SOUFFLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
• Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
• Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
• Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
• About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
• Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

CHEF JOHN'S CHOCOLATE SOUFFLE

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.

COCONUT MADELEINES

Steps:

• Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
• With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

CHOCOLATE MADELEINES

Steps:

• 1. Sift together the flour, cocoa and the salt.
• 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
• 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
• 4. Heat the oven to 425°F (220°C).
• 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

MADELEINES

Steps:

• Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
• Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
• Butter and flour the madeleine molds.
• Preheat the oven to 400 degrees.
• Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.