Best Double Chocolate Souffles Recipes

DOUBLE CHOCOLATE SOUFFLÉS WITH WARM FUDGE SAUCE

Steps:

• Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°. To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside. Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.

DOUBLE-CHOCOLATE SOUFFLES

Steps:

• Butter eight 3/4 cup ramekins or custard cups; dust with sugar. Arrange dishes on rimmed baking sheet. Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add 2 tablespoons flour; whisk until mixture is bubbling, about 1 minute. Increase heat to medium-high. Gradually whisk in 1 cup milk. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Add bittersweet chocolate, 4 tablespoons sugar, and unsweetened chocolate; whisk until melted and smooth. Pour souffle base into large bowl. Cool to room temperature, stirring occasionally. Whisk egg yolks into souffle base. Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff and glossy. Fold 1/4 of whites into souffle base. Fold in remaining whites in 2 additions. Divide souffle mixture among prepared ramekins. (Can be prepared ahead. Cover and refrigerate up to 2 days or freeze up to 1 week; do not thaw frozen souffles before baking.) Preheat oven to 400. Bake souffles uncovered on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes for fresh or chilled souffles or 22 minutes for frozen. Serve chocolate souffles immediately with sweetened whipped cream.