Mint Chocolate Soufflé Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE MINT SOUFFLES FOR TWO



Chocolate Mint Souffles for Two image

Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.

Provided by Bonnie G 2

Categories     < 60 Mins

Time 40m

Yield 2 Souffles, 2 serving(s)

Number Of Ingredients 9

2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

Steps:

  • Separate eggs.
  • Place whites in a small bowl; let stand until room temperature.
  • Place yolks in another bowl; set aside.
  • Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
  • In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
  • Cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat; stir in chocolate chips and extract until chips are melted.
  • Transfer to a small bowl.
  • Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
  • Beat egg whites on medium speed until soft peaks form.
  • Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
  • Fold in remaining egg whites until combined.
  • Transfer to prepared ramekins.
  • Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
  • Sprinkle with confectioners' sugar.
  • Serve immediately.

Nutrition Facts : Calories 162, Fat 8.7, SaturatedFat 3.9, Cholesterol 186.8, Sodium 168.1, Carbohydrate 15.6, Fiber 2.4, Sugar 10.2, Protein 9.2

CHOCOLATE CREPES



Chocolate Crepes image

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 cups whole milk
3 large eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
FUDGE SAUCE:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

Steps:

  • For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.

MINT CHOCOLATE SOUFFLé CREPES



Mint Chocolate Soufflé Crepes image

Categories     Milk/Cream     Blender     Food Processor     Chocolate     Dessert     Bake     Mint     Pan-Fry     Gourmet

Yield Makes 8 filled crêpes, serving 8

Number Of Ingredients 22

For the filling:
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract
For the chocolate crêpe batter:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
For the chocolate sauce:
2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • To make the filling:
  • In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
  • Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
  • To make crêpes:
  • melted unsalted butter for brushing the pan crêpe batter
  • In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made
  • 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
  • To make the sauce:
  • In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

More about "mint chocolate soufflé crepes recipes"

MINT CHOCOLATE SOUFFLé RECIPE - SORTED - YOUTUBE
mint-chocolate-souffl-recipe-sorted-youtube image
Feb 27, 2014 This soufflé recipe is stupidly easy and only use... Do you enjoy rich and indulgent desserts on restaurant menus but don't think you can recreate them at home?
From youtube.com


VANILLA CREPES SOUFFLéS - THE BAKING WIZARD
Dec 16, 2023 Put the milk, eggs, flour, salt, and ¼ cup melted butter into a blender jar and mix on low speed for 15 seconds. Scrape the jar to dislodge any flour and blend on high speed until completely smooth, about 30 seconds.
From thebakingwizard.com


PERFECT CHOCOLATE CREPES - THE FLAVOR BENDER
Feb 3, 2021 Nutella and banana chocolate crepes – Nutella + sliced bananas + whipped cream. Peanut butter chocolate crepes – Peanut butter whipped cream + chocolate sauce. Passion fruit cheesecake chocolate crepes – Passion fruit …
From theflavorbender.com


CHOCOLATE CREPE SOUFFLE – EAT MORE CHOCOLATE
Repeat cooking process with the remaining butter and batter, stacking crepes between layers of waxed or parchment paper. Let cool completely, and cover with plastic wrap until ready to use. Store in a resealable plastic bag, refrigerated, …
From eatmorechocolate.com


MINT CHOCOLATE CREPE CAKE - NINA KNEADS TO BAKE
Mar 29, 2023 Instructions Chocolate Crepes. To make the crepes, whisk flour, cocoa powder, sugar, and salt together in a medium sized bowl. In a large bowl, whisk eggs, milk, water, butter, and vanilla together.
From ninakneadstobake.com


RECIPE: MINT CHOCOLATE SOUFFLE CREPES AND CHOCOLATE CREPES WITH ...
Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking …
From recipelink.com


CHOCOLATE SOUFFLé WITH ORANGE SAUCE RECIPE - TASTING …
Jun 13, 2016 In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft ...
From tastingtable.com


MINT CHOCOLATE CREPES - SOULLESS FOOD
Feb 3, 2021 Remove the crepe from the pan and place on a plate. Repeat with remaining batter. Fill the crepe with ice cream (optional), whipped cream (optional), chocolate syrup (optional), …
From soullessfood.com


MINT CHOCOLATE SOUFFLES - WOOD & SPOON
Oct 19, 2018 To make the creme anglaise: In a petite saucepan, combine the half-and-half, vanilla bean, and mint. Bring just barely to a boil over medium heat, then pour into a bowl and cover with plastic wrap.
From thewoodandspoon.com


CHOCOLATE MINT SOUFFLé | EDIBLE VERMONT
Carefully fold the chocolate mixture into the whites, until incorporated; then quickly pour the mixture into the cold soufflé mold, smooth the top with a spatula, and put it directly in the oven. …
From ediblevermont.ediblecommunities.com


MINT CHOCOLATE SOUFFLE CREPES - BIGOVEN
Try this Mint Chocolate Souffle Crepes recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; …
From bigoven.com


CHOCOLATE SOUFFLES FOR TWO WITH CREME ANGLAISE
Dec 13, 2020 Whisk the egg yolks into the chocolate mixture until smooth. Remove egg whites from the refrigerator and use a silicone spatula to fold about 1/4 of the whites into the chocolate mixture.
From bakingmischief.com


CHOCOLATE CREPES OOZING WITH MINT WHIPPED CREAM
Mar 27, 2012 Fold the mint into the whipped cream, cover and set in the fridge until ready to use. Assembly. Take a crepe and lay it out flat, spoon the whipped cream about half an inch (approx. 1 1/2 cm) from the edge of the crepe …
From honestcooking.com


KING KOLD CREPE SOUFFLE - JAMIE GELLER
Mar 7, 2011 1. Melt butter in 2 quart casserole and place crepes over butter in one layer. 2. Blend other ingredients with well beaten eggs and pour over crepes. 3. Bake 45 minutes in 350 oven or until tops start to brown. 4. Serve with …
From jamiegeller.com


MAGIC PAN RECIPES - HUNGRY ONION
Jan 14, 2018 My favorite was the spinach souffle crepe which apparently used Stouffer’s thawed Spinach Souffle for the filling. ... naf January 15, 2018, 11:52pm 2. Thanks for sharing your …
From hungryonion.org


EPISODE 109: CLASSIC CONCLUSIONS - ESSENTIAL PEPIN
Sep 10, 2011 Jacques quickly makes the crepe batter for this tasty dessert as a step-by-step demonstration in the same time that it takes to heat the pan. The show continues with Orange …
From ww2.kqed.org


Related Search