Best Swiss Toblerone Souffles Recipes
SWISS TOBLERONEMOUSSE
A Swiss chocolate delight that is quick and easy to make. The hard part would be waiting the 3 hours for is to chill and set.
Provided by Marlitt
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Chop the chocolate up coarsely and put into a bowl or double boiler.
- Set bowl over boiling water to melt the chocolate.
- Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter in color.
- Remove from heat.
- Whip the cream and fold into the chocolate mixture.
- Pour into 4 individual serving dishes or leave in bowl.
- Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 868.7, Fat 85.6, SaturatedFat 52.5, Cholesterol 256, Sodium 99, Carbohydrate 37.9, Fiber 12.4, Sugar 12.6, Protein 15.2
TOBLERONE SOUFFLE
These souffles use the famous pyramid-shaped Swiss Toblerone chocolate bar as their base. From Bon Appetit, December 1996. Posted for ZWT 7.
Provided by ElleFirebrand
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
- Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
- Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.).
- Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.
Nutrition Facts : Calories 368.6, Fat 30.6, SaturatedFat 18, Cholesterol 138.2, Sodium 172.9, Carbohydrate 27.5, Fiber 7.2, Sugar 13.3, Protein 11.3
DO AHEAD SWISS CHEESE SOUFFLES
This is a great recipe from the freezer to the oven to the table! May be kept in the freezer for several weeks. Great for that special brunch where you have a hundred things to do at once.
Provided by Bergy
Categories Breakfast
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and blend in flour, salt, & pepper.
- Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
- Remove from heat and stir in the cheese until melted.
- In a bowl beat egg whites until stiff peaks form.
- In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
- Stir cheese mixture slowly into the egg yolks.
- Gradually pour yolk mixture over the stiff egg whites and gently fold together.
- Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
- If using individual cups place all of them in one or two baking pans and place in your freezer.
- Freeze souffles until 1 1/4 hours before serving time.
- Before removing souffles from freezer preheat oven to 300 degrees F.
- Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
- Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
- Remove and serve immediately.
Nutrition Facts : Calories 408.6, Fat 29.7, SaturatedFat 17.1, Cholesterol 297.6, Sodium 634.1, Carbohydrate 12.5, Fiber 0.2, Sugar 0.8, Protein 22.5
SWISS TOBLERONE SOUFFLES
Categories Chocolate Egg Dessert Bake Almond Winter Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
- Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
- Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
- Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.
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