Easy Chocolate Souffles Recipes

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.

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.

CHOCOLATE SOUFFLE - EASY FOOLPROOF METHOD

Steps:

• Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.
• Preheat the oven to 400F and position a rack on the lowest rung.
• Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
• Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
• Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
• Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
• Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
• Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.
• Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.

EASY CHOCOLATE SOUFFLES

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.

EASY CHOCOLATE SOUFFLé (MARK BITTMAN)

Steps:

• Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
• Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
• Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
• Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

EASY CHOCOLATE SOUFFLéS

Steps:

• If cooking immediately, pre-heat oven to 180C (160C for a fan-assisted oven).
• Melt the chocolate and butter together in a bowl over a pan of gently simmering water.
• Meanwhile, whisk together the eggs and sugar in another bowl until light and fluffy.
• Sift in the flour and fold gently to incorporate.
• Fold in the chocolate mixture.
• Pour into buttered ramekins. At this stage, you can cover and store in the fridge for cooking at a later time, otherwise pop into the oven for 8-12 minutes.
• Keep an eye on the soufflés for the last few minutes. When the tops start to crack, give it another minute and they should be done. They should be really gooey in the centre but cakey on top and round the edges.
• Serve immediately with a scoop of ice cream.

EASY CHOCOLATE SOUFFLé

Steps:

• Preheat oven to 375°F.
• Measure out sugar, separate eggs and measure and chop chocolate.
• Butter soufflé dishes entirely and then add sugar (additional) coating the entire dish.
• Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method.
• Add yolks to chocolate (this will harden the chocolate so don't be alarmed).
• Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks.
• Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible).
• Pour into soufflé dishes and run the end of your thumb around inside to remove any extra batter.
• Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
• Serve immediately.