White Hazelnut Chocolate Souffle Recipes

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CHOCOLATE HAZELNUT SOUFFLE



Chocolate Hazelnut Souffle image

Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant.

Provided by SilverOpera

Categories     Dessert

Time 1h10m

Yield 6 souffles, 6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
1 tablespoon sugar
1/4 cup sugar
2 tablespoons hazelnut-flavored liqueur (I recommend Frangelico)
1/2 teaspoon vanilla
3 ounces dark chocolate (high quality)
6 ounces milk chocolate (high quality)
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 375.
  • Butter and sugar 6 ramekins.
  • Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
  • Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
  • Place mixture in the freezer for 10 minutes to allow it to set.
  • Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
  • Place flour in a double boiler and slowly whisk in the milk.
  • Add salt.
  • Whisk mixture over heat until thick, about 5 minutes.
  • Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
  • Remove from heat and add chocolate, allowing it to melt.
  • Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
  • Gradually add remaining sugar and whip until hard peaks are formed.
  • Fold egg whites into warm chocolate mixture.
  • Place ball of chocolate filling in each ramekin.
  • Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
  • Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
  • Serve immediately.

Nutrition Facts : Calories 392.3, Fat 24.5, SaturatedFat 13, Cholesterol 163.4, Sodium 119, Carbohydrate 37.8, Fiber 3.5, Sugar 25.5, Protein 10.1

CHOCOLATE HAZELNUT SOUFFLé RECIPE BY TASTY



Chocolate Hazelnut Soufflé Recipe by Tasty image

Here's what you need: nutella, eggs, sugar, unsalted butter, cocoa powder

Provided by Dhruv Vohra

Categories     Desserts

Yield 2 servings

Number Of Ingredients 5

½ cup nutella
2 eggs
1 teaspoon sugar
unsalted butter
cocoa powder

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
  • In a medium bowl, mix Nutella and 2 egg yolks.
  • In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
  • Fold ⅓ of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
  • Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 383 calories, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams

CHOCOLATE SOUFFLE



Chocolate Souffle image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons (1 ounce) unsalted butter
4 tablespoons sugar
4 ounces bittersweet chocolate, cut into small pieces
4 eggs, separated
2 tablespoons orange liqueur
3 egg whites
1/2 lemon, juiced
Powdered sugar, for garnish
Unsweetened whipped cream

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.
  • Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.
  • Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
  • Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.
  • Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY



2-ingredient Chocolate Soufflé Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs

Provided by Matthew Johnson

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 2

½ cup chocolate hazelnut spread
2 eggs

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Separate the egg yolks from the egg whites and place into two bowls.
  • Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  • In the second bowl, whisk 2 egg whites until stiff peaks form.
  • Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  • Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams

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