Best Chocolate Chip Souffle Recipes

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FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé



Frozen Cherry and Chocolate Chip Soufflé image

Categories     Milk/Cream     Blender     Chocolate     Dairy     Fruit     Dessert     Frozen Dessert     Cherry     Summer     Party     Double Boiler     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds fresh Bing cherries, stemmed, pitted
1 1/3 cups sugar
8 teaspoons fresh lemon juice
4 teaspoons kirsch (cherry brandy)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
8 large egg yolks
1/4 cup bottled cherry juice
1 1/2 cups chilled whipping cream
1/2 cup miniature chocolate chips

Steps:

  • Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
  • Puree until very smooth. Chill until cold. Cut one 30x11-inch foil strip. Fold foil strip in half lengthwise. Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. Secure ends of foil with paper clips.
  • Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. Remove bowl from over water. Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
  • Beat cream in medium bowl until peaks form. Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. Transfer mixture to soufflé dish (mixture will extend above rim of dish). Freeze overnight. (Can be made 3 days ahead. Cover; keep frozen.)
  • Run small knife between soufflé and foil. Peel off foil. Using small metal spatula or knife, smooth exposed sides of soufflé. Serve immediately.

BANANA CHOCOLATE CHIP SOUFFLE



Banana Chocolate Chip Souffle image

Provided by Food Network

Categories     dessert

Time 42m

Yield 6 servings

Number Of Ingredients 11

2 ounces butter
1/3 cup brown sugar
1/4 cup sugar
8 ounces, bananas, very ripe, chopped into 1/2-inch pieces
2 tablespoons dark rum
2 tablespoons lemon juice
2 tablespoons butter, softened
1/3 cup sugar, for dusting
12 egg whites
4 ounces sugar
2 ounces bittersweet chocolate, chopped into 1/4 inch chips

Steps:

  • To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
  • Preheat the oven to 375 degrees F.
  • Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
  • To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.

CHOCOLATE-CHIP SOUFFLE



Chocolate-chip souffle image

Provided by Craig Claiborne And Pierre Franey

Categories     brunch, dessert

Time 1h

Yield Four servings

Number Of Ingredients 8

1 tablespoon melted butter
1/2 cup sugar, plus one tablespoon for coating souffle dishes
2 cups milk
3 ounces semisweet chocolate
6 eggs, separated
4 tablespoons cornstarch
1/2 cup chocolate chips
Confectioners' sugar for garnish

Steps:

  • Preheat oven to 400 degrees.
  • Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
  • Bring the milk gently to a simmer and remove from the heat.
  • Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
  • In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
  • Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
  • Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
  • Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
  • Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
  • Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 167 milligrams, Sugar 64 grams, TransFat 0 grams

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