Chocolate Souffle Recipe

[mommytotwo]

Does anyone have one? I had one last night at a restaurant along with some vanilla ice cream and raspberry sauce and it was very good. I wanted to try and make some at home.

 

[piratesmate]

I haven't tried this one. I just collected it for DDIL.

Chocolate Soufflé
California Grill

1 Tbl unsalted butter, melted
2/3 c sugar
3 Tbl all purpose flour
2 Tbl unsweetened cocoa powder
1/3 c 1 % lowfat milk
4 egg whites, large, at room temperature (save 3 yolks for the sauce)
½ c semisweet chocolate chips

1. Brush melted butter in eight ramekins (2/3-cup capacity), or a 1½ qt soufflé dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and sides.
2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer over medium heat. Simmer 2 minutes or until very thick. Remove from heat and whisk vigorously until no lumps remain. Cover surface directly with plastic wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool or up to 24 hours.
3. Heat oven to 400F.
4. Beat egg whites in a large bowl on medium speed until foamy. Increase speed to high; slowly add remaining sugar and beat until stiff peaks form when beaters are lifted.
5. Stir about I cup whites into the chocolate mixture, then fold chocolate mixture and chocolate chips into remaining whites just until no white streaks remain. Spoon into prepared dish(es).
6. Bake ramekins 20 minutes, soufflé dish 30 minutes, or until soufflés are puffed and tops look dry. Serve immediately.

 

[mommytotwo]

Thank you for the recipe Deb. Gotta go buy some ramekins and chocolate chips.

 

[wdwmom2]

Here is the recipe from DCL. I have made it and it turned out great!!!! I did have to bake it alittle longer than it called for.

Here ya go...
Palo Chocolate Souffle
(From the Summer 2003 Disney Magazine)

3 T butter, plus more for greasing the souffle cups
6 T sugar, plus more for dusting the souffle cups
1 C milk
3 T flour
3 T Dutch processed cocoa
2 oz (1/3 cup) semi-sweet or bittersweet chocolate, melted
4 eggs, separated

Preheat the oven to 350 degrees and set a full kettle of water on to boil.

Butter 6 four-oz souffle cups and coat with sugar. Set aside. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and let the mixture cook 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Set aside to cool for 5 minutes, then stir in egg yolks.

In a separate bowl beat egg whites until frothy. Slowly add sugar, 1 T at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the prepared souffle cups. Place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 minutes. Serve immediately with vanilla and/or chocolate sauces. Serves 6.

Vanilla Sauce

1 1/4 C heavy cream
1/2 vanilla bean, split lengthwise
3 T sugar
2 small egg yolks

Bring cream and vanilla bean to a low boil over medium heat. Combine sugar and egg yolks. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly, for 3 to 4 minutes.

Chocolate Sauce

3/4 C boiling water
4 T sugar
6 oz dark chocolate, chopped
3 T cocoa

Bring water and sugar to a boil. Remove from heat and add chocolate. Cover pan and let sit a few minutes until melted. Stir in cocoa until smooth.

ENJOY! Now all we need is a romantic table for 2 and a sunset and ... PARADISE!!!

 

[mommytotwo]

Seems easy enough to make, thank you for the recipe.

 

[TigerBear]

These both sound yummy! Do either one of these come out with an almost liquidy chocolate center?

 

[Margie J]

These both sound yummy! Do either one of these come out with an almost liquidy chocolate center?

You might like this, which is more of a "lava" cake:


Thomas Keller's Molten Chocolate

4 Oz imported semi-sweet chocolate, finely chopped
1+ 1/2 Oz unsweetened chocolate, finely chopped
10 T. unsalted butter, softened
1/2 C. sugar
3 large eggs
1/2 C. plus 2 t. all-purpose flour
3/4 t. baking powder
1+ 1/2 T. unsweetened cocoa powder
Vanilla ice cream or vanilla-flavored whipped cream, for serving

Lightly butter six 1 C. ramekins or custard cups; set aside. Place the semisweet and unsweetened chocolate in the top of a double boiler or in a bowl set over a saucepan of hot water over low heat. Stir occassionally until the chocolate melts; remove from the heat.

When the chocolate is smooth, stir in the butter and the sugar until smooth. Add the eggs, flour, baking powder and cocoa. Beat with an electric mixer at medium high speed until the mixture is pale and has a thick, mousse-like consistency, about 5 minutes. Fill the ramekins 1/2 full, cover each with plastic wrap. Freeze for at least 3 hours.

Just before serving time, preheat the oven to 375 degrees F, with a rack in the center. Bake the cold desserts until the outer edges of the tops are set, but the centers are still moist and shiny, usually 10 to 11 minutes. Invert each portion onto a serving plate and serve warm, with a small scoop of ice cream or a spoonful of whipped cream. Alternately, serve directly from the ramekins.

 

[OurDogCisco]

Thanks for the Palo recipe. I can't wait to try it. Maybe I'll make it for Christmas.... It was heaven on the cruise. I almost asked for another one but I would have probably bursted!

Tina

 

[TigerBear]

Thanks Margie. That sounds Ohhh soo good!!

 

[TigerBear]

I made the Molten Chocolate recipe last night. My boyfriend loved it!! Thank you for posting the recipe Margie - I know I will be making it again. I think I am going to try one of the souffle recipes this weekend.

 

[Connie of Trenton]

My husband and I had the Palo chocolate souffle last year on our cruise and I think it was one of the best (if not the best!) desserts I have ever eaten!

 

[yummy72]

This one is super easy, I've made it a million times. You can actually stop at the point you have the batter in the ramekins and refrigerate until time to bake. I always serve them with homemade whipped cream and raspberry sauce.

Easy Chocolate Soufflés

¼ cup butter or margarine
5 ounces semisweet chocolate (5 squares), chopped
3 large eggs at room temperature, separated
½ cup sugar
¼ cup all purpose flour
2 tablespoons cocoa
½ teaspoon vanilla extract
½ cup heavy or whipping cream, whipped

Heat oven to 375 degrees. Microwave butter and chocolate in a large bowl 1-1 ½ minutes. Stir until smooth; set aside. Beat egg whites in a small mixer bowl on medium speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Stir egg yolks, flour, cocoa, and vanilla into chocolate mixture. With rubber spatula, gently fold in one third of whites to lighten, and then fold in remaining whites. Spoon batter into four 6-ounce individual baking dishes; place on jellyroll pan. Bake 18 to 20 minutes until tops are puffed and barely set in center. Serve immediately with whipped cream.

 

[mommytotwo]

Originally posted by yummy72
This one is super easy, I've made it a million times. You can actually stop at the point you have the batter in the ramekins and refrigerate until time to bake. I always serve them with homemade whipped cream and raspberry sauce.

Easy Chocolate Soufflés

¼ cup butter or margarine
5 ounces semisweet chocolate (5 squares), chopped
3 large eggs at room temperature, separated
½ cup sugar
¼ cup all purpose flour
2 tablespoons cocoa
½ teaspoon vanilla extract
½ cup heavy or whipping cream, whipped

Heat oven to 375 degrees. Microwave butter and chocolate in a large bowl 1-1 ½ minutes. Stir until smooth; set aside. Beat egg whites in a small mixer bowl on medium speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Stir egg yolks, flour, cocoa, and vanilla into chocolate mixture. With rubber spatula, gently fold in one third of whites to lighten, and then fold in remaining whites. Spoon batter into four 6-ounce individual baking dishes; place on jellyroll pan. Bake 18 to 20 minutes until tops are puffed and barely set in center. Serve immediately with whipped cream.

I had made this tonight and it was very yummy.
How do you make your raspberry sauce?
Thank you for sharing this recipe.

 

[yummy72]

For raspberry sauce I take a bag of frozen raspberries and combine them in the blender with a tablespoon of sugar. After it's well blended, I put it through a sieve to get the seeds out. The result is a very vibrant, "clear" red sauce. It needs to be used within a couple of days though, I don't think it tastes as good when it isn't fresh. I also put this sauce on cheesecake!

Glad the recipe turned out for you. Everytime I make the chocolate souffles, everyone raves, an honestly they are easier to make than a batch of cookies!

Candi