Best 3 Rich Chocolate Souffle Recipes
Indulge in the rich and decadent world of chocolate souffles with our curated collection of recipes. From the classic French chocolate souffle that boasts a light and airy texture to the flourless chocolate souffle that offers a dense and fudgy delight, our recipes cater to every chocolate lover's desire. Explore the variations of chocolate souffles with our white chocolate souffle and raspberry chocolate souffle recipes, each offering a unique flavor profile. Whether you prefer a traditional presentation or a modern twist, our recipes provide step-by-step instructions and helpful tips to ensure a perfect souffle every time. Get ready to impress your guests or indulge in a delightful treat with our ultimate chocolate souffle recipes.
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RICH CHOCOLATE SOUFFLE
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In Atlanta, Georgia, Linda Blaska serves this rich chocolate dessert when entertaining. The sumptuous souffle has a light, airy texture, yet its center is moist and almost fudge-like.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Add the chocolate and butter; cook until chocolate and butter are melted; stir until smooth. Remove from the heat. Add 1/3 cup chocolate mixture to the egg yolks; return all to the pan, stirring constantly. Stir in vanilla; cool slightly., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold into the chocolate mixture. , Pour into a greased 2-qt. souffle dish. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar if desired. Serve immediately.
Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 129mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
RICH CHOCOLATE SOUFFLE
This souffle is simple to make and won't fall as easily as some do.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside.
- Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks.
- Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish.
- Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve.
A RICH CHOCOLATE SOUFFLÉ
Steps:
- Serves 6 Preparation : 15 minutes Cooking time : 20-25 minutes 1.Pre- heat the oven to 200C/400F/gas mark 6. Place a baking sheet on the shelf in the middle of the oven. 2.Prepare a 2 pint soufflé dish by brushing the inside with butter then dusting with about 2 teaspoon of the sugar. 3.Break the chocolate into a large bowl and set over a pan of simmering water, allow to melt, remove from the heat, stir until smooth. 4.Beat the egg yolks and all but 1 tablespoon of the sugar until thick and fluffy then stir into the chocolate, mixing well. 5.Whisk the egg whites until standing in stiff peaks, add the last of the sugar and whisk briefly until shiny. Beat a large spoonful into the chocolate mixture and when combined add the rest of the whites and gently fold together until thoroughly mixed in, but do not over mix. Turn into the prepared dish then run your thumb around the inside edge of the soufflé dish (this helps the soufflé rise evenly) Bake in the middle of the oven for 20-25 minutes. Try not to open the oven door during cooking but the soufflé will be done when it looks risen and the soufflé wobbles slightly. 6.Dust with icing sugar if wished and serve immediately. The soufflé should be spongy near the edge but slightly soft in the middle. 7.Alternatively spoon the mixture into 6 ramekin dishes, prepared in the same way and placed on a baking sheet, but cook for 12-15 minutes Variation : 2 tablespoons of brandy can be added to the egg yolk mixture for extra flavour as can any other complimentary liqueur such as Kalua or rum or try the grated rind of an orange if alcohol is not preferred. Jess from Tate & Lyle
Tips:
- Prepare in advance: Soufflés are best served immediately after baking, so it's important to prepare all of your ingredients and preheat your oven before you begin assembling the soufflé.
- Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your soufflé. Use the best quality chocolate and eggs you can find.
- Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough. Beat them until they are stiff, but not dry.
- Fold the egg whites gently: When folding the egg whites into the chocolate mixture, do so gently to avoid deflating the egg whites.
- Bake the soufflé immediately: Once the soufflé is assembled, bake it immediately. Do not let it sit at room temperature, as this will cause it to deflate.
- Serve the soufflé immediately: Soufflés are best served immediately after baking, when they are still light and fluffy.
Conclusion:
Chocolate soufflé is a delicious and impressive dessert that can be enjoyed by people of all ages. With a little practice, you can master the art of making soufflés and impress your friends and family with this classic French dessert.
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