Chocolate Chippy Crunch Souffle Recipes

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan melt the butter. Add the flour and whisk to blend. In another pan bring milk just to a boil, and then whisk the milk into flour and butter mix, add the salt and vanilla. Allow the milk to cool. In a bowl over simmering water melt the chocolate, sugar, and Grand Marnier, add the egg yolks, 1 at a time, whisking well to incorporate after each addition. Stir in the milk mixture. Whip the egg whites to stiff peaks, and fold them into the chocolate mix. Put the souffle mix into ramekins or souffle cups that have been buttered and sugared. Bake 12 to 16 minutes or until puffed and browned.

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust.
• Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally.
• Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites.
• Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise.
• Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes.

CHOCOLATE-CHIP SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
• Bring the milk gently to a simmer and remove from the heat.
• Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
• In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
• Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
• Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
• Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
• Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
• Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.

CHOCOLATE SOUFFLE

Steps:

• Pre-heat oven to 400 degrees F.
• Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar.
• Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth.
• Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 10 minutes. To test doneness, souffles should not "jiggle" excessively.
• Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce.

CHOCOLATE SOUFFLE

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.