Never Fail Chocolate Souffles Recipes

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

CHOCOLATE SOUFFLE

Steps:

• Position rack in center of oven; preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
• Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)
• Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
• Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
• Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.

LAVENDER-SCENTED FRENCH CHOCOLATE SOUFFLE

Steps:

• Deliberately brush ramekins with melted butter and place them in the fridge for the butter to solidify on the walls of the ramekins.
• Heat the milk with cornflour on low-medium heat stirring continuously until it starts to simmer. Make sure no lumps of cornflour form.
• Pour the simmering milk over the finely chopped dark chocolate and stir until the chocolate melts and the mixture is smooth and glossy. Beat in the egg yolks and lavender and set the mixture aside.
• Using an electric whisk or a stand mixer with a whisk attachment, whisk egg whites until foamy. Start adding caster sugar 1 tsp at a time and keep on whisking until you have a firm glossy meringue.
• Gradually adding the chocolate mixture into the egg whites, carefully fold the two until combined.
• Take the ramekins out of the fridge and brush again with some melted butter. Tip a tsp of sugar into the ramekin and swish it around so it sticks to the butter at the bottom and on the sides. Tip out any excess.
• Pour the souffle batter into the ramekins to the top. Using a dough scraper or a wide-bladed knife, skim the top to create a flat surface. Then clean the rim of the ramekin. Place the souffles on a baking tray and into the oven for 14-15 minutes.
• Serve immediately with some pouring cream or creme Anglaise!

CHOCOLATE SOUFFLES

Steps:

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
• Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
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NEVER FAIL CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 °F. Liberally butter 6 individual souffle ramekins and sprinkle with sugar; set aside.
• In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
• In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
• Spoon your souffle mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

CHOCOLATE SOUFFLéS

Steps:

• In a small sauce pan bring the milk to the boil
• In a medium sized mixing bowl, whisk the egg yolks, fructose and vanilla extract
• Then whisk in the flour
• Gradually add the boiling milk and whisk continuously
• Pour the mixture back into the pan and over a medium heat, heat the pastry cream
• Whisk constantly for about 1 minute, to achieve a smooth consistency
• Immediately pour into a glass bowl and sprinkle fructose over the top to prevent a skin forming
• Blitz the fructose and the vanilla seeds in a food processor until fine
• Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
• Pour some of the vanilla sugar into each ramekin and rotate until the butter is completely covered
• Shake out the excess into your bowl
• Preheat the oven to 170° Celsius with a baking tray on the middle shelf
• Place the pastry cream into the largest glass bowl you have and place over a bain-marie Once warm slowly whisk in the cocoa powder a teaspoon at a time.
• It will become very stiff but don't let this worry you!
• Whisk the egg whites to soft peaks
• Gradually add the vanilla sugar and whisk until firm but not too stiff
• Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
• Using a spatula fold in the balance of the egg whites
• Fill your soufflé dishes to the top and smooth off with a palette knife
• Sprinkle the top with vanilla sugar and leave to melt for 1 minute
• Repeat and then thumb the edges
• Bake for 12 minutes and serve immediately

EASY CHOCOLATE SOUFFLé

Steps:

• Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
• Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave ;)
• When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
• Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
• Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
• Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
• Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
• Serve asap with a dusting of powdered sugar.

NEVER FAIL CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
• In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
• In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
• Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

NEVER-FAIL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.

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.