Dark Chocolate Lime Souffles Recipes

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DARK CHOCOLATE SOUFFLéS



Dark Chocolate Soufflés image

Celebrate Valentine's Day with these gooey, decadent and delicious Dark Chocolate Soufflés, which come together quickly and bake up nicely. The perfect dessert if you're holding a stay-at-home Valentine's celebration this year!

Provided by Erin Parker, The Speckled Palate

Categories     Desserts & Sweet Treats

Time 36m

Number Of Ingredients 6

6 oz. dark chocolate
¼ cup half-and-half
1 large egg yolk
A pinch of kosher salt
3 egg whites, at room temperature
1 tablespoon granulated sugar (plus additional sugar to prep the baking dishes)

Steps:

  • Preheat the oven to 400°F, and position a baking rack in the middle of the oven. Line a baking sheet with parchment paper.
  • Prepare the ramekins: Spray three 7 oz. ramekins with nonstick cooking spray. (You can also use softened unsalted butter.) Sprinkle in some sugar and tilt the dishes to coat the inside completely. Tap to remove excess sugar. Arrange the prepared baking dishes on a baking sheet, and set aside.
  • Fill a saucepan halfway full and bring the water to a simmer over high heat.
  • Combine the chocolate and half-and-half in a large heat-safe bowl that fits over the saucepan. When the water is simmering, set the bowl over the saucepan to create a double boiler. Stir with a rubber spatula or wooden spoon until the chocolate has melted and the mixture is smooth. Remove the bowl from the heat, and set aside to cool slightly.
  • Using a hand mixer (or stand mixer), beat the egg whites until they have formed soft peaks. Sprinkle in the sugar, and beat again until the egg whites form hard peaks. Set aside.
  • Stir the egg yolk and salt into the slightly cooled chocolate mixture, stirring quickly so the yolk doesn't scramble.
  • Using a rubber spatula, fold the beaten egg whites into the chocolate mixture, stirring until just combined. This is very important because if you overmix the batter, your souffles won't rise as much!
  • Divide the batter among the prepared ramekins. You can fill them to the top!
  • Bake the souffles until they have risen a lot and the tops are firm to the touch, about 14-16 minutes. If you can peek at your souffles without opening the oven door, do this around the 10-11 minute mark to check the rise.
  • Serve the souffles immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!

Nutrition Facts : Calories 410 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1-7 oz. souffle, Sodium 151 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

DARK CHOCOLATE AND LIME SOUFFLES



Dark Chocolate and Lime Souffles image

Categories     Cake     Chocolate     Citrus     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 souffles

Number Of Ingredients 8

2/3 cup sugar
2 tablespoons grated lime peel
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated, room temperature
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup chilled whipping cream
1 1/2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Stir chopped chocolate in medium bowl set over saucepan of simmering water until melted. Remove from over water; whisk in yolks, 2 tablespoons lime-sugar, and salt (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime-sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Fill dishes with soufflé mixture, dividing equally. Bake until softly set and puffed, about 14 minutes.
  • Meanwhile, whip cream, lime juice, and 4 tablespoons lime-sugar to firm peaks in medium bowl.
  • Top soufflés with cream. Sprinkle with more lime-sugar.

DARK CHOCOLATE-LIME SOUFFLES



Dark Chocolate-Lime Souffles image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Lime     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2/3 cup sugar
2 tablespoons grated lime peel
10 ounces bittersweet or semisweet chocolate, chopped
5 large eggs, separated, room temperature
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup chilled whipping cream
1 1/2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Place chopped chocolate in medium bowl set over saucepan of simmering water; stir until melted. Remove from over water; whisk in egg yolks, salt, and 2 tablespoons lime sugar (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Spoon mixture into dishes, dividing equally. Bake until softly set and puffed, about 14 minutes.
  • Meanwhile, whip cream, fresh lime juice, and 4 tablespoons lime sugar to peaks in medium bowl.
  • Top soufflés with whipped cream mixture. Sprinkle with additional lime sugar.

DARK CHOCOLATE SOUFFLE



Dark Chocolate Souffle image

This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!

Provided by Rita1652

Categories     Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 ounce heavy cream
4 ounces dark chocolate
1/2 tablespoon butter
2 large eggs (separated into whites and yolks)
1 dash cream of tartar
1/4 cup sugar
berries
2 pieces dark chocolate
powdered sugar

Steps:

  • Preheat oven to 375°F.
  • Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
  • Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
  • Whisk the two egg yolks into the chocolate.
  • In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
  • Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
  • Without over mixing, fold the remaining egg whites into the batter.
  • Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
  • Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
  • Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.

Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7

DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE



Dark Chocolate Souffles With Cardamom Crème Anglaise image

This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.

Provided by Karen DeMasco

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Valentine's Day     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon coarse kosher salt
Cardamom Crème Anglaise

Steps:

  • Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
  • Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

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