Hot Chocolate Souffle Recipes

HOT CHOCOLATE SOUFFLé

Steps:

• Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
• For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
• Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
• Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
• Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
• Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
• Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
• Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
• Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
• So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
• The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

HOT CHOCOLATE SOUFFLé

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.
• Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.
• For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.
• Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.
• Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature.
• In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.
• Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.
• Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch.

HOT COCOA SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

HOT CHOCOLATE SOUFFLES

Steps:

• Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

HOT CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 400 degrees. In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy. Add the sugar.
• Beat 4 egg yolks and stir them into mixture. Beat the egg whites until they stand in peaks. Set two extra yolks aside for use in some other dish such as scrambled eggs. Gently fold the whites into the chocolate mixture until blended.
• Pour the mixture into a buttered four-cup souffle dish. Cook for 12 to 15 minutes. The souffle should be risen but the inside center should be runny. Serve with heavy cream, handed separately.

HOT CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees.
• Butter a one-quart souffle dish or four eight-ounce souffle dishes.
• Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
• Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
• Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
• Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.

HOT CHOCOLATE SOUFFLE

Steps:

• Place a pizza stone on lower oven rack to ensure even heating.
• Preheat oven to 350 degrees.
• Butter and then lightly sugar four stoneware ramekins or one 4-cup souffle dish.
• (To easily sugar the dish, cover the top with plastic wrap after putting some sugar in and shake it around until lightly coated.).
• Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan.
• Add 3/4 milk, and heat over medium-high heat, STIRRING CONTINUOUSLY,until cocoa mixture starts to bubble. **Very important to stir continuously!**.
• Remove from heat.
• Beat egg yolks with a whisk; Beat 1/3 of the cocoa mixture into the egg yolks.
• Very slowly stir in the rest of the cocoa mixture. DO NOT DUMP IT IN ALL AT ONCE.
• Stir in butter and vanilla.
• Set aside and let cool slightly.
• Beat 3 egg whites, 1/4 teaspoon cream of tartar and salt together with an electric mixer until foamy.
• With beater still going, add 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
• Continue to beat the egg whites until they form stiff peaks.
• Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.
• Divide the remaining egg whites into thirds, carefully folding each third in one at a time with a spatula until just mixed. DO NOT OVER MIX!
• Pour batter into dishes, place in oven and bake for 1 hour. DO NOT OPEN THE OVEN DOOR DURING BAKING TIME.
• After 1 hour, if souffles do not look quite done, continue cooking for another 5 -10 minutes.
• Remove from oven and serve immediately as is, or topped with whipped cream, powered sugar, Gran Marnier, fresh raspberries (or another topping of your choice).