Best Warm Chocolate Souffles Recipes

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

DOUBLE CHOCOLATE SOUFFLÉS WITH WARM FUDGE SAUCE

Steps:

• Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°. To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside. Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE

Steps:

• Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
• Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
• In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
• To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
• For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).

WARM CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375 degrees.
• Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
• In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
• In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
• To the butter mixture, add the flour, ground nuts and cinnamon.
• Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
• Stir in brown sugar, honey and salt.
• Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
• Remove from heat and add the cocoa mixture.
• Allow mixture to cool slightly.
• In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
• Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
• With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
• Then fold in the remaining egg whites, mixing only until no white streaks remain.
• Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
• Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
• Serve immediately.