Best A Rich Chocolate SoufflÉ Recipes

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CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.

Provided by Sally

Categories     Dessert

Time 45m

Number Of Ingredients 9

4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
3 large eggs, separated*
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar

Steps:

  • Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
  • Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
  • In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
  • Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
  • Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
  • Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
  • Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
  • Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
  • Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
  • Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

CHOCOLATE SOUFFLE



Chocolate Souffle image

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

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

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

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.

Provided by Daniel Boulud

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1/4 cup sugar, plus more to coat ramekins
4 1/2 ounces bittersweet chocolate, roughly chopped, preferably 70% Guanaja Valrhona brand; about 1 cup, chopped
1/2 cup whole milk
3/4 tablespoon cornstarch
2 large egg yolks
4 large egg whites
Sea salt
Powdered sugar, for serving (optional)
Unsweetened whipped cream, for serving (optional)

Steps:

  • Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
  • Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
  • In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
  • Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
  • When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)

A Rich Chocolate Souffle Recipe: An

If you are a true chocolate lover, then you must have tried your hand at making a delicious chocolate souffle at least once in your life. A chocolate souffle is a classic French dessert that is often associated with fine dining and special occasions. It is a light, fluffy, and decadent dessert that is made with a base of chocolate, eggs, sugar, and other ingredients. When baked, the souffle rises to an impressive height and has a slightly crispy exterior with a soft and gooey interior.

The Origins of Chocolate Souffle

The origins of chocolate souffle can be traced back to France, where it was first created in the early 18th century. The word "souffle" comes from the French verb "souffler," which means to blow or puff. The earliest known souffle recipe dates back to 1742 and was recorded by French chef Vincent La Chapelle in his cookbook "The Modern Cook." Over the years, chocolate souffle has become a favorite dessert not only in France but all over the world. It is often seen as a luxurious and indulgent dessert that is reserved for special occasions, such as Valentine's Day, anniversaries, and Christmas.

The Making of a Classic Chocolate Souffle

Making a classic chocolate souffle can be a daunting task for even the most experienced cooks. The dessert requires precision and patience, as any mistake can cause the souffle to collapse or not rise at all. The base of a chocolate souffle is made with a combination of melted chocolate, butter, and sugar. This mixture is then combined with egg yolks and whipped egg whites to create a light and airy batter. The key to a successful souffle is to ensure that the egg whites are whipped to stiff peaks before they are folded into the batter. This will help the souffle rise and maintain its height while baking. The baking process is also critical when making a chocolate souffle. The dessert needs to be baked at a high temperature for a short amount of time to help it rise. Once the souffle is in the oven, it is crucial not to open the oven door or move the souffle until it is fully cooked.

Popular Types of Chocolate Souffle

There are several variations of chocolate souffle that have gained popularity over the years. Some of these include:
Dark Chocolate Souffle
A classic chocolate souffle is usually made with dark chocolate, which gives it a rich and intense flavor. Dark chocolate souffles are perfect for those who prefer a more bittersweet taste.
Milk Chocolate Souffle
For those who prefer a less intense chocolate flavor, milk chocolate souffles are a great alternative. They have a milder taste and are perfect for those who want to enjoy the sweetness of chocolate without it being too overpowering.
White Chocolate Souffle
White chocolate souffles are a luxurious and rich dessert that is perfect for special occasions. They have a creamy and velvety texture and are often served with fresh berries or whipped cream.
Vegan Chocolate Souffle
For those who follow a vegan diet, there are also several vegan chocolate souffle recipes available. These recipes usually use ingredients such as coconut cream, aquafaba, and vegan chocolate to create a lighter and healthier version of this classic dessert.

How to Serve Chocolate Souffle

Chocolate souffles are best enjoyed straight out of the oven when they are at their peak height and have a slightly crispy exterior. They can be served with a dusting of powdered sugar or a dollop of freshly whipped cream. Some people also like to serve their souffle with a side of ice cream, fruit, or chocolate sauce.

In Conclusion

In summary, a chocolate souffle is an indulgent and classic dessert that has been enjoyed for centuries. It requires precision and patience to make, but the end result is well worth the effort. Whether you prefer a dark, milk, or white chocolate souffle, this dessert is sure to satisfy any sweet tooth. So, the next time you want to impress your guests or indulge in a decadent dessert, give a classic chocolate souffle recipe a try.

Valuable Tips When Making a Rich Chocolate Soufflé Recipe

If you love chocolate and you want to try making an elegant dessert that will impress your guests, you should consider making a rich chocolate soufflé. A chocolate soufflé is a light and airy dessert that has a soft and fluffy texture, and it is made by combining a rich chocolate base with whipped egg whites. However, making a chocolate soufflé is not an easy task, it requires precision and patience. In this article, we will provide you with valuable tips that can help you make a perfect rich chocolate soufflé recipe.
1. Gather All the Ingredients and Equipment You Need
Before you start making your chocolate soufflé recipe, make sure you have all the ingredients and equipment you need. The ingredients you will need include high-quality dark chocolate chips, unsalted butter, all-purpose flour, granulated sugar, whole milk, egg yolks, egg whites, cream of tartar and salt. In terms of equipment, you will need a double boiler, a whisk, a stand mixer, mixing bowls, ramekins, a pastry brush, and a baking sheet.
2. Use High-Quality Chocolate
The quality of the chocolate you use can make a huge difference in the taste and texture of your chocolate soufflé. It is important to use high-quality dark chocolate chips that have a cocoa content of at least 70%. When you use high-quality chocolate, your soufflé will have a rich and intense chocolate flavor. Additionally, high-quality chocolate will melt more smoothly and will result in a silkier texture.
3. Properly Melt the Chocolate
Melting the chocolate is a crucial step in making a chocolate soufflé. You need to properly melt the chocolate to achieve the right texture and consistency. We recommend using a double boiler to melt your chocolate because it ensures that the chocolate does not burn. To properly melt the chocolate, place the chocolate chips in a heatproof bowl that fits over a pot of simmering water. Make sure the water does not touch the bottom of the bowl. Stir the chocolate occasionally until it is completely melted and smooth.
4. Butter and Flour Your Ramekins
To prevent your soufflés from sticking to the ramekins, it is important to butter and flour them before pouring in the chocolate mixture. Use a pastry brush to coat the inside of the ramekins with softened unsalted butter. Sprinkle flour on the buttered surface and tap the ramekin to remove any excess flour. This will help the soufflés to rise during baking, and it will make them easier to remove from the ramekins.
5. Whip the Egg Whites to Stiff Peaks
Whipping the egg whites is a crucial step in making a chocolate soufflé recipe. To achieve a soufflé that is light and airy, you need to whip the egg whites to stiff peaks. We recommend using a stand mixer with a whisk attachment to achieve this. Start with room temperature egg whites and add a pinch of cream of tartar and a pinch of salt. Beat the egg whites on high speed until they are foamy, then gradually add the sugar and continue beating until stiff peaks form. The egg whites should be glossy and smooth.
6. Fold the Egg Whites Gently
Once you have whipped the egg whites to stiff peaks, the next step is to fold them gently into the melted chocolate mixture. Folding the egg whites is a delicate process, and you need to do it gently to prevent the egg whites from deflating. To fold the egg whites, add a small amount of beaten egg whites into the chocolate mixture and gently fold it in with a spatula. Then add the remaining egg whites in two or three batches, folding gently until the mixture is smooth and evenly combined.
7. Fill the Ramekins Correctly
Filling the ramekins correctly is important for achieving a perfect chocolate soufflé. To fill the ramekins, spoon the chocolate mixture into the prepared ramekins, filling them about three-quarters full. Use a straight edge, such as a butter knife or an offset spatula, to level the surface of the chocolate mixture. Run your finger around the inside rim of the ramekin to create a little groove in the mixture. This will help the soufflé to rise evenly and prevent it from sticking to the ramekin.
8. Bake the Soufflés Perfectly
Baking the soufflés perfectly is the final and most crucial step in making a chocolate soufflé recipe. Preheat your oven to 375°F and place the filled ramekins on a baking sheet. Bake the soufflés for 12-15 minutes, or until they have risen about 1 inch above the top of the ramekins and the top is set but still slightly wobbly. Be careful not to overbake the soufflés, or they will collapse when you take them out of the oven. Also, avoid opening the oven door while the soufflés are baking because this can cause them to deflate.

In Conclusion

Making a rich chocolate soufflé recipe requires precision and patience, but it is totally worth the effort. By following these tips, you can make a perfect chocolate soufflé that is light, fluffy, and has a rich chocolate flavor. So, gather your ingredients and equipment, and give it a try!

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