Best Chocolate Hazelnut Souffle Recipes

CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
• In a medium bowl, mix Nutella and 2 egg yolks.
• In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
• Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
• Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
• Serve immediately.
• Enjoy!

DARK CHOCOLATE-HAZELNUT SOUFFLé

Steps:

• Heat oven to 350°F.
• Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
• Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
• Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.

WHITE HAZELNUT CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 325 degrees F.
• Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered.
• In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan.
• Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest.
• Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold.
• Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately.

DARK CHOCOLATE-HAZELNUT SOUFFLE

Steps:

• Heat oven to 350°F.
• Grease bottom and side of 1- L souffle dish with butter; sprinkle with 1 Tbsp. sugar.
• Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into prepared dish.
• Bake 40 to 45 min. or until puffed and lightly browned; sprinkle with nuts. Serve immediately.

CHOCOLATE HAZELNUT SOUFFLE

Steps:

• Preheat oven to 375.
• Butter and sugar 6 ramekins.
• Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
• Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
• Place mixture in the freezer for 10 minutes to allow it to set.
• Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
• Place flour in a double boiler and slowly whisk in the milk.
• Add salt.
• Whisk mixture over heat until thick, about 5 minutes.
• Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
• Remove from heat and add chocolate, allowing it to melt.
• Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
• Gradually add remaining sugar and whip until hard peaks are formed.
• Fold egg whites into warm chocolate mixture.
• Place ball of chocolate filling in each ramekin.
• Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
• Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
• Serve immediately.