Roys Hot Chocolate Soufflé 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!

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 FAMOUS CHOCOLATE SOUFFLE

Steps:

• Melt butter and chocolate together in a double boiler.
• Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
• Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
• *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.