Best Never Fail Chocolate Souffle Recipes

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CHOCOLATE SOUFFLE - EASY FOOLPROOF METHOD



Chocolate Souffle - Easy Foolproof Method image

This decadent chocolate souffle is dark and intense in flavor, yet light and silky in texture. Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef.

Provided by Lily Ernst

Categories     dessert

Time 30m

Yield 3

Number Of Ingredients 11

1 tbsp unsalted butter, melted
3 tsp granulated sugar
4 oz semi-sweet chocolate baking squares, chopped
1 tbsp unsalted butter
1/2 tsp vanilla extract
pinch of salt
2 large egg yolks
2 large egg whites, room temperature
1/2 tsp cream of tartar (or 1 tsp white vinegar)
2 tbsp granulated sugar
powdered sugar for dusting

Steps:

  • Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.
  • Preheat the oven to 400F and position a rack on the lowest rung.
  • Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
  • Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
  • Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
  • Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
  • Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
  • Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.
  • Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.

Nutrition Facts : ServingSize 4oz, Calories 356 calories, Sugar 34.3 g, Sodium 100.5 mg, Fat 21.6 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 2.7 g, Protein 7 g, Cholesterol 144.4 mg

NEVER-FAIL CHOCOLATE SOUFFLES



Never-Fail Chocolate Souffles image

This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup cocoa
2 tablespoons cornstarch
1 cup whipping cream or 1 cup evaporated skim milk
1 tablespoon Kahlua
4 egg whites, at room temperature
1/2 cup white sugar

Steps:

  • Preheat oven to 375°F.
  • In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
  • Add a little of the cream and whisk to make a smooth paste.
  • Whisk in remaining cream and the liqueur.
  • I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
  • If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
  • In a large bowl, beat egg whites until almost stiff.
  • Slowly beat in sugar and beat until stiff and glossy.
  • Now gently whisk a quarter of the egg whites into the cocoa mixture.
  • Gently fold in another quarter.
  • Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
  • Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
  • The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
  • Don't worry, even if you only get 6 they will be wonderful.
  • Set custard cups into a deep baking pan and carry this to the oven.
  • Open oven, pull out rack, and set down pan.
  • Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
  • (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
  • The centres will be a little runny, as they should be.
  • Serve immediately.

Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9

NEVER FAIL CHOCOLATE SOUFFLE



Never Fail Chocolate Souffle image

A classic chocolate dessert that will impress anyone!

Provided by Paula Deen

Categories     baking     classics     sweets     vegetarian

Time 20m

Yield 6

Number Of Ingredients 7

1/3 cup granulated sugar, plus 3 tablespoons for sprinkling
5 oz quality bittersweet chocolate, finely chopped
3 large egg yolks, room temperature
6 large egg whites, room temperature
1 pinch of salt
3 tablespoons butter, softened
1 tablespoon cocoa powder

Steps:

  • Preheat oven to 375 °F. Liberally butter 6 individual souffle ramekins and sprinkle with sugar; set aside.
  • In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
  • In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
  • Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
  • Spoon your souffle mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)



Individual Chocolate Souffles (Make Ahead) image

I have tried other recipes and had my souffle fall. This one worked perfectly, I actually went and got one of my dinner party guests as soon as I took them out of the oven and said "holy cow it actually worked". They rose beautifully. So much for the berry coulis I had planned to put in the sunken middle :) I got this from Cooks Illustrated and wanted to share because it worked so well.

Provided by Chandra M

Categories     Dessert

Time 52m

Yield 8 serving(s)

Number Of Ingredients 14

1 -3 tablespoon softened butter (for coating ramekins)
1 -3 tablespoon unbleached cane sugar (for coating ramekins)
8 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, cut in 1-inch chunks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon Creme de Cacao
1/3 cup unbleached cane sugar
2 tablespoons water
3 tablespoons unbleached cane sugar
6 large egg yolks
1 teaspoon grated orange zest
8 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Butter (8) 1 cup ramekins, then coat evenly with sugar.
  • Shake out excess sugar and place in refrigerator until ready to use.
  • Melt 4 tbsp butter and the chocolate in a double boiler.
  • Remove from heat, stir in vanilla, salt, and creme de cacao.
  • Set aside.
  • In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
  • Remove from heat.
  • In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
  • Continue to beat until yolks are thick and pale yellow (3-5 minutes).
  • Fold egg yolks into the chocolate along with the orange zest.
  • Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
  • Add the cream of tartar, then gradually add 3 TBSP sugar.
  • Beat until the whites hold a 2" peak and are glossy.
  • Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
  • Gently fold in the remainder of the whites until just incorporated.
  • Fill each ramekin almost to the rim.
  • Wipe any filling from the rim with a wet paper towel.
  • Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
  • Place oven rack in the middle, preheat oven to 400°F.
  • Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
  • Do not thaw the souffle, as it will not rise properly.
  • Be careful not to overbake it.

Nutrition Facts : Calories 186.4, Fat 10.7, SaturatedFat 5.8, Cholesterol 176.4, Sodium 108.6, Carbohydrate 16.2, Sugar 15.7, Protein 5.7

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

NEVER FAIL CHOCOLATE SOUFFLE



Never Fail Chocolate Souffle image

Make and share this Never Fail Chocolate Souffle recipe from Food.com.

Provided by scarley

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup granulated sugar
3 tablespoons granulated sugar, for sprinkling
5 ounces quality bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
3 tablespoons butter, softened
1 tablespoon cocoa powder

Steps:

  • Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
  • In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
  • In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
  • Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
  • Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

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