BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
HOT CHOCOLATE-PEANUT BUTTER SOUFFLé
This Hot Chocolate-Peanut Butter Soufflé is so impressive, folks may not believe you made it from scratch. Feel free to pass along this recipe-or not!
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Measure enough foil to wrap around top edge of 2-qt. soufflé dish, then add 3 inches to measured length. Fold foil sheet lengthwise into thirds to make collar for soufflé. Evenly brush 1 side of foil collar and inside of soufflé dish with 1 Tbsp. butter; sprinkle evenly with 1 Tbsp. sugar. Attach foil, sugar side in, around outside of dish so foil extends about 2 inches above top edge of dish. Secure ends of collar with tape.
- Melt remaining butter in medium saucepan on medium heat. Whisk in flour until blended. Stir in half-and-half. Bring to boil, stirring constantly. Simmer on medium-low heat until thickened, stirring constantly. Remove from heat. Pour half the cream mixture into medium bowl; stir in chocolate until blended.
- Add peanut butter to remaining cream mixture in saucepan; stir until melted. Whisk 2 egg yolks in medium bowl until blended; gradually stir into peanut butter mixture.
- Whisk remaining egg yolks in separate bowl until blended. Gradually add to chocolate mixture, mixing well after each addition.
- Beat egg whites in large bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Gently stir half the egg white mixture into peanut butter mixture just until blended. Pour into prepared soufflé dish.
- Add remaining egg white mixture to chocolate mixture; stir gently just until blended. Spoon over peanut butter layer in dish; swirl gently with spoon.
- Bake 45 to 50 min. or until knife inserted in center comes out clean. Serve immediately.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 160 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
EASY CHOCOLATE SOUFFLES
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
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.
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
More about "chocolate souffles with peanut butter centers recipes"
SWIRLED CHOCOLATE AND PEANUT BUTTER SOUFFLE - BETTER …
From bhg.com
3/5 (1)Total Time 1 hr 20 minsServings 6Calories 345 per serving
- Grease the sides of a 2-quart souffle dish with butter or margarine. For a collar on the souffle dish, measure enough foil to wrap around the top of the souffle dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.
- Melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside.
CHOCOLATE PEANUT BUTTER SOUFFLES - CPA: CERTIFIED PASTRY …
From certifiedpastryaficionado.com
Estimated Reading Time 6 minsTotal Time 3 hrs 55 mins
- Make the pastry cream first since it needs to chill for 3 hours. Start by adding milk and half and half to a medium saucepan. Bring to a simmer over medium heat and turn off heat before it boils. In a separate medium bowl, add egg, egg yolk, sugar, cornstarch, and flour and whisk to combine. Slowly add hot milk to mixture while continuing to whisk.
- Place chocolate chips and butter in large microwave-safe bowl. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Repeat until melted. Set aside to cool down.
CHOCOLATE PEANUT BUTTER SOUFFLE RECIPE
From honestcooking.com
Author Amrita SongTotal Time 40 minsEstimated Reading Time 3 mins
CHOCOLATE SOUFFLéS - EATINGWELL
From eatingwell.com
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES - TASTE OF …
From tasteofhome.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE A PERFECT CHOCOLATE SOUFFLE
From foodnetwork.com
CHOCOLATE PEANUT BUTTER SOUFFLE - THE GIRL …
From the-girl-who-ate-everything.com
CHOCOLATE SOUFFLé WITH PEANUT BUTTER CENTERS RECIPE
From bonappetit.com
Servings 8Author Bon Appétit
- Bring milk and half and half to simmer in heavy medium saucepan. Whisk egg and egg yolk in medium bowl. Add sugar, cornstarch, and flour to eggs; whisk to blend. Gradually whisk hot milk mixture into egg mixture, then return to same saucepan. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk peanut butter into hot pastry cream. Strain into medium bowl. Season with salt. Place plastic wrap directly onto surface of pastry cream. Chill until cold, at least 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
- Place chocolate and butter in large heat-resistant bowl. Set bowl over saucepan of simmering water; stir until mixture is smooth. Remove from heat; cover.
- Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves. Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy. With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes. Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in). Fold half of egg mixture into warm (not hot) chocolate mixture. Fold in remaining egg mixture. DO AHEAD Can be made 1 day ahead. Place plastic wrap directly onto surface of soufflé mixture; chill.
- Preheat oven to 350°F. Butter and sugar eight 3/4-cup ramekins or custard cups. Fill halfway with souffl mixture. Spoon rounded tablespoon peanut butter pastry cream into center of each. Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins. Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes. Serve immediately.
SWIRLED CHOCOLATE AND PEANUT BUTTER SOUFFLé | BETTER …
From bhg.com
CHOCOLATE SOUFFLéS RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE SOUFFLéS RECIPE - NYT COOKING
From cooking.nytimes.com
CHOCOLATE SOUFFLE WITH PEANUT BUTTER WHIPPED CREAM
From ilovepeanutbutter.com
KEY FOOD ON TWITTER: "WE'RE CELEBRATING …
From twitter.com
VEGAN CHOCOLATE MOLTEN LAVA SOUFFLé - MONKEY AND ME …
From monkeyandmekitchenadventures.com
CHOCOLATE PEANUT BUTTER “YUM” BALLS - NATURESPATH.COM
From naturespath.com
FLOURLESS PEANUT BUTTER CHOCOLATE CAKE RECIPE - DELISH
From delish.com
SIMPLE CHOCOLATE SOUFFLES RECIPE FOR DATE NIGHT | ALTON …
From altonbrown.com
CREAMY CHOCOLATE PEANUT BUTTER BANANA FUDGE POPSICLES.
From halfbakedharvest.com
PEANUT BUTTER CHOCOLATE DESSERT - SIMPLE SOUFFLé RECIPE
From cleancuisine.com
CHOCOLATE PEANUT BUTTER MUG CAKE - PINTEREST
From pinterest.com
ANTHONYMARK ON TWITTER: "RT @KEYFOOD: WE'RE …
From twitter.com
CHOCOLATE SOUFFLé RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
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 »
You'll also love