Classic Hot Chocolate Souffle W Chocolate Cream Sauce Recipes

ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
• In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
• Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
• Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
• Serve with ice cream.
• Enjoy!

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
• In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
• Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

CLASSIC CHOCOLATE SOUFFLé

Steps:

• 1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.
• 2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
• 3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.
• 4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.
• 5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
• 6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.

ROY'S HOT CHOCOLATE SOUFFLé

Steps:

• In a large glass microwave safe bowl melt the butter and dark chocolate chips together in 30 second increments (whisking well after each one) until completely smooth.
• Add in the eggs and egg yolks and whisk well.
• Stir the sugar and cornstarch together in a small bowl then add it to your large bowl and whisk until fully combined.
• Refrigerate overnight covered with saran wrap.
• Preheat oven to 375 degrees.
• Using four 8 ounce ramekins, grease them and line the bottoms and sides with parchment paper.
• Add the batter to them and bake them for 28-30 minutes.
• Let cool for 2-3 minutes, add a plate, upside down, to the top of the ramekin. Use a pot holder and flip the ramekin over gently.
• Gently remove the ramekin and peel off the parchment paper before serving topped with vanilla ice cream.

FRENCH CHOCOLATE SOUFFLé

Steps:

• Cut the chocolate into small pieces. Melt it in a bain-marie or in the microwave.
• Mix the yolk with the cornstarch.
• Bring the milk to a boil in a small pot. Remove from the heat once it begins boiling.
• Add some milk to the yolk mixture and stir constantly. Place the yolk mixture inside the pot with the remaining milk. Heat it slowly and continue to stir constantly until you achieve a creamy texture, which will be used to make the pastry cream.
• Preheat the oven to 360°F (180°C).
• Mix the melted chocolate with the pastry cream.
• Lightly coat the insides of the molds with butter. Remove the excess.
• Whisk the whites until stiff.
• Carefully mix the stiff whites with the chocolate pastry cream.
• Pour the mixture into the molds, and place them in the oven for 15 minutes.
• Serve as soon as they come out of the oven.