Best Chocolate Hazelnut Soufflé Recipe By Tasty Recipes

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.

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Separate the egg yolks from the egg whites and place into two bowls.
• Mix the chocolate hazelnut spread into the bowl with the egg yolks.
• In the second bowl, whisk 2 egg whites until stiff peaks form.
• Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
• Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
• Serve immediately.
• Enjoy!

CHOCOLATE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!

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.

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!