Previous Post
Read on Mobile

Chocolate Souffles Recipe

  • Ingredients: 26
  • Serves: 8

Chocolate souffles with large eggs, separated, pinch of cream of tartar, powdered sugar.

Ingredients

Phyllo cups

  • 9 fresh phyllo pastry sheets or frozen, thawed , stacked and halved crosswise, forming eighteen 8 1/2×13-inch rectangles
  • 10 tbsps. unsalted butter, melted
  • 8 tbsps. sugar
  • 8 tbsps. finely chopped toasted hazelnuts

Chocolate Mousse

Topping

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth.
  2. Step 2 Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar.

    For this step you will need

  3. Step 3 Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.

    For this step you will need

  4. Step 4 Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet.
  5. Step 5 Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.

    For this step you will need

Nutrition information

Calories 369 Carbohydrates 33 g (11%)
Fat 25 g (39%) Protein 7 g (13%)
Saturated Fat 14 g (72%) Sodium 139 mg (6%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 8 g Cholesterol 178 mg (59%)
Next Post
Previous Post
Read on Mobile

Chocolate Souffles Recipe

  • Ingredients: 36
  • Serves: 6

Chocolate souffles with unsalted butter, softened, extra-bittersweet chocolate, whole milk, cornstarch, large egg yolks, room temperature, lightly beaten, large egg whites, room temperature, sugar; more for soufflé ramekins.

Ingredients

  • 1 tbsp. unsalted butter, softened
  • 10 1/2 oz. extra-bittersweet chocolate
  • 1 1/3 cups whole milk
  • 1 tbsp. cornstarch
  • 3 large egg yolks, room temperature, lightly beaten
  • 6 large egg whites, room temperature
  • 1/3 cup sugar; more for soufflé ramekins

Simple Syrup

Candied Nuts

Caramelized Apples

  • 1/2 cup granulated sugar
  • 1-inch pc. vanilla bean, split in half lengthwise
  • 4 tbsps. unsalted butter, cut into 1/2-inch dice
  • 4 large Mutsu or Granny Smith apples, peeled, cored, cut into 1/3-inch dice
  • 1/2 cup apple cider
  • 1/2 cup golden raisins

Brioche Pudding

  • 8 one-inch thick slices brioche
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 large egg yolk
  • 1 large whole egg
  • 3 tbsps. sugar
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 2 tbsps. unsalted butter

Accompaniment:

  • chocolate sauce or warm honey

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Heat oven to 400°. Butter and sugar six 6-ounce souffl? ramekins. Place on a rimmed baking sheet; set aside.

    For this step you will need

  2. Step 2 In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.

    For this step you will need

  3. Step 3 In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine.

    For this step you will need

  4. Step 4 Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly. Add lightly beaten egg yolks and stir until well combined.

    For this step you will need

  5. Step 5 In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high.

    For this step you will need

  6. Step 6 Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined.

    For this step you will need

  7. Step 7 Spoon mixture into prepared souffle ramekins; the mixture should come up to the top of the ramekin.
  8. Step 8 Transfer filled soufflé ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes.
Next Post
Previous Post
Read on Mobile

Chocolate Souffles Recipe

  • Ingredients: 20
  • Serves: 4

Chocolate souffles with accompaniments: pistachio ice cream , warm chocolate sauce , and caramelized nuts.

Ingredients

  • Accompaniments: Pistachio Ice Cream , Warm Chocolate Sauce , and Caramelized Nuts

For dough

For filling

  • *available at some specialty foods shops or mail-ordered from Dean & DeLuca

For wine syrup

  • Special equipment: parchment paper, a large pastry bag fitted with a 1-inch plain tip, and an ice-cream maker

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.

    For this step you will need

  2. Step 2 Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.

    For this step you will need

  3. Step 3 Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held).
  4. Step 4 Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks.

    For this step you will need

  5. Step 5 Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.

    For this step you will need

  6. Step 6 Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
  7. Step 7 Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).
Next Post
Previous Post
Read on Mobile

Chocolate Souffles Recipe

  • Ingredients: 27
  • Serves: 10

Chocolate souffles with sugar, large eggs, large egg yolks, of salt, all purpose flour.

Ingredients

  • 1 cup sugar
  • 4 large eggs
  • 4 large egg yolks
  • Large pinch of salt
  • 1/2 cup all purpose flour

Syrup

Curd

Fruit and topping

For berry topping

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally.

    For this step you will need

  2. Step 2 Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes.

    For this step you will need

  3. Step 3 Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins.

    For this step you will need

  4. Step 4 Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

Nutrition information

Calories 486 Carbohydrates 54 g (18%)
Fat 30 g (46%) Protein 7 g (14%)
Saturated Fat 17 g (85%) Sodium 567 mg (24%)
Polyunsaturated Fat 2 g Fiber 2 g (9%)
Monounsaturated Fat 9 g Cholesterol 223 mg (74%)
Next Post