Hot Chocolate Soufflé Recipes

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.

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!

HOT CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 400 degrees. In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy. Add the sugar.
• Beat 4 egg yolks and stir them into mixture. Beat the egg whites until they stand in peaks. Set two extra yolks aside for use in some other dish such as scrambled eggs. Gently fold the whites into the chocolate mixture until blended.
• Pour the mixture into a buttered four-cup souffle dish. Cook for 12 to 15 minutes. The souffle should be risen but the inside center should be runny. Serve with heavy cream, handed separately.

HOT CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees.
• Butter a one-quart souffle dish or four eight-ounce souffle dishes.
• Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
• Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
• Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
• Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.

HOT COCOA SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

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.