Best Dark Chocolate Souffle Recipes

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

DARK CHOCOLATE SOUFFLE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
• Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

DARK CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375°F.
• Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
• Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
• Whisk the two egg yolks into the chocolate.
• In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
• Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
• Without over mixing, fold the remaining egg whites into the batter.
• Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
• Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
• Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.

DARK CHOCOLATE SOUFFLE

Steps:

• Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1 tablespoon sugar into dish and turn to coat thoroughly; tap out excess sugar and discard. , In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chocolate and remaining butter. Cook and stir until chocolate is melted; remove from the heat. , In a small bowl, beat egg yolks. Stir a small amount of hot filling into yolks; return all to the pan, stirring constantly. Stir in vanilla; transfer to a large bowl. , In a bowl with clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg white mixture into chocolate batter until blended. Fold in remaining egg white mixture until no white streaks remain., Pour into prepared dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. , For topping, in a small chilled bowl, combine the confectioners' sugar, cocoa and vanilla. Gradually add cream. Beat on high until stiff peaks form. Serve souffle immediately with a dollop of topping.

DARK CHOCOLATE-HAZELNUT SOUFFLé

Steps:

• Heat oven to 350°F.
• Grease bottom and side of 1-qt. soufflé dish or casserole with butter; sprinkle with 1 Tbsp. sugar.
• Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into soufflé dish.
• Bake 40 to 45 min. or until puffed and lightly browned. Sprinkle with nuts; serve immediately.

DARK CHOCOLATE-HAZELNUT SOUFFLE

Steps:

• Heat oven to 350°F.
• Grease bottom and side of 1- L souffle dish with butter; sprinkle with 1 Tbsp. sugar.
• Blend eggs, cream cheese spread, remaining sugar, liqueur and chocolate in blender 30 sec. or until smooth. Blend on high speed 15 sec. Pour into prepared dish.
• Bake 40 to 45 min. or until puffed and lightly browned; sprinkle with nuts. Serve immediately.

DARK CHOCOLATE SOUFFLE

Steps:

• 1. Heat oven to 375 degrees. Butter and sugar six 6 oz ramekins. Fill a small pot with 1 inch of water and bring to a simmer. In a metal bowl large enough to rest on the pot, combine chocolate and heavy cream. Stir until melted. Remove from heat and whisk in egg yolks one at a time, being careful not to scramble. Stir in vanilla. 2. In a large bowl (or a stand mixer fitted with whisk attachment) whisk egg whites on high until soft peaks form. While whisking, add sugar and salt; whisk on high until stiff peaks form. 3. Gently fold chocolate mixture into whipped egg whites until no streaks remain. (Do not over-mix or the souffles won't rise to the maximum level.) Carefully spoon mixture evenly among ramekins. Bake at 375 degrees for 17 minutes, or until puffed and a cake tester inserted in the middle comes out clean. Dust with confectioners' sugar, if desired, and serve immediately.

HUBERT KELLER'S DARK CHOCOLATE SOUFFLE

Steps:

• tablespoons (1/2 stick or 2 ounces) Unsalted Butter (softened)Sugar (for dusting)
• For the Souffle Molds:Preheat the oven to 375°F and place an oven rack at the lowest level. Butter the molds well with the softened butter and dust the bottoms and sides evenly with sugar. Pour about 2 tablespoons of sugar into each, then tilt and tap the mold so the sugar covers all the surfaces. Tap out excess sugar into the next mold. Continue, adding more sugar as needed, until all are coated. Arrange the molds on a baking sheet and set aside until needed.
• tablespoons (1 stick or 4 ounces) Unsalted Butter (softened)10 tablespoons All-Purpose Flour
• For the Souffles:In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 3 minutes to cook the flour. Do not let it brown. The roux should be very smooth. Remove the pan from the heat and set aside.
• cups Whole Milk6 ounces Semisweet Chocolate (at least 60% cacao; chopped into small pieces)2 ounces Unsweetened Chocolate (chopped into small pieces)1 cup (7 ounces) plus 1 teaspoon Granulated Sugar2 tablespoons Vanilla Extract2 tablespoons Dark Jamaican Rum (optional)
• In a small saucepan, heat the milk over low heat just until it comes to a slow simmer. Whisk in the semisweet chocolate and the unsweetened chocolate until melted. Add the 1 cup sugar, vanilla, and rum, and whisk until smooth.
• large Egg Yolks
• While whisking, gradually pour the chocolate mixture into the roux in the saucepan. Return the saucepan to low heat and cook, whisking continuously, until the mixture thickens and begins to bubble, 5 to 7 minutes. Off the heat, whisk in the egg yolks one at a time until fully incorporated.
• Scrape the soufflé base into a large mixing bowl. If you are preparing it ahead of time, press a piece of plastic wrap directly onto the surface and refrigerate until later. When you are ready to finish the soufflés, put the base in a warm place in the kitchen so it can soften and warm to room temperature or about lukewarm. This will ease folding the whites into the base.
• large Egg Whites1/2 teaspoon Cream of Tartar
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whites with the remaining 1 teaspoon of sugar and the cream of tartar. Start on low speed until the whites are frothy and then gradually increase the speed to high. Beat until soft peaks form.With a large rubber spatula, scrape about one-fourth of the whites into the soufflé base. Stir until the whites are evenly combined with the base. Add half of the remaining whites and fold them gently into the soufflé base, using big strokes and rotating the bowl with your other hand to maintain the airiness of the whites. Fold in the remaining whites using the same technique.
• 4 cup (1 ounce) Powdered Sugar (for dusting)1 pint Premium Ice Cream (optional)
• Divide the mixture evenly among the molds, filling them three-fourths full. Bake the soufflés until they have risen high over their rims and the tops have browned lightly, 12 to 14 minutes. As soon as the soufflés are done, dust them lightly with the powdered sugar, place them on dessert plates, and add a generous scoop of ice cream to each plate. At the table, have the guests poke a small hole in the middle of their soufflés and pass the chocolate sauce.
• 4 cup Heavy Cream1/2 cup (3 1/2 ounces) Sugarfinely grated Zest of 1/2 Orange8 ounces Semisweet Chocolate (at least 60% cacao; chopped)
• For the Dark Chocolate Sauce:Place the cream, sugar, half cup of water, and the orange zest in a small saucepan and bring to a boil. Place the chocolate in a small bowl and pour the hot cream over it. Cover and let sit for a few minutes until the chocolate has softened. Whisk it until smooth and then keep it warm. When ready to serve, pour the sauce into a warmed pitcher to pass at the table. The sauce can be made up to several days ahead and rewarmed on low in a microwave oven.If you want to save yourself a little work, omit the chocolate sauce and use ice cream. Melt half of it for your sauce to pass at the table, and then give each guest a generous scoop of ice cream on the side of the soufflé.