CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY
Here's what you need: nutella, eggs, sugar, unsalted butter, cocoa powder
Provided by Dhruv Vohra
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚F (190˚C).
- Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
- In a medium bowl, mix Nutella and 2 egg yolks.
- In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
- Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
- Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, eggs
Provided by Matthew Johnson
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 2
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
GIANDUJA SOUFFLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
- Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
- Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
- Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
- Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.
WHITE HAZELNUT CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 325 degrees F.
- Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
- In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
- Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
- Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
- Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.
CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
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
CHOCOLATE HAZELNUT SOUFFLE
Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 6 souffles, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Butter and sugar 6 ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
- Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
- Place mixture in the freezer for 10 minutes to allow it to set.
- Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
- Place flour in a double boiler and slowly whisk in the milk.
- Add salt.
- Whisk mixture over heat until thick, about 5 minutes.
- Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
- Remove from heat and add chocolate, allowing it to melt.
- Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
- Gradually add remaining sugar and whip until hard peaks are formed.
- Fold egg whites into warm chocolate mixture.
- Place ball of chocolate filling in each ramekin.
- Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
- Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
- Serve immediately.
Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1
DARK CHOCOLATE-HAZELNUT SOUFFLé
Take dessert time up a level with this Dark Chocolate-Hazelnut Soufflé. Made with cream cheese, hazelnut-flavored liqueur, melted bittersweet chocolate and hazelnuts, this Dark Chocolate-Hazelnut Soufflé will impress all of your dinner guests.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
- Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
- Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 215 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
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