Best 6 Coconut Souffles With Chocolate Sauce Recipes

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

CHOCOLATE LIQUEUR SOUFFLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
• Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
• Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
• Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
• About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
• Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

COCONUT SOUFFLES WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 300°F. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar.
• In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes. Cool coconut in pan on a rack. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature.
• In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in coconut milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper. Chill coconut mixture until cold, at least 2 hours, and up to 2 days.
• Preheat oven to 350°F.
• With a wooden spoon beat coconut mixture to loosen. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly.
• Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut. Run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish.
• Make chocolate sauce while soufflés are baking:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and stir in cream until combined well.
• Chocolate sauce keeps, covered and chilled, 1 week.
• Top soufflés with sauce and serve immediately.

COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE

Steps:

• For the Mango-Rum Sauce:
• In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)
• Yield: about 2 cups.
• Souffles:.
• In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
• In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
• Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding.
• Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
• Preheat the oven to 425 degrees F.
• Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
• Serve the souffles as soon as they come from the oven, dusted with powdered sugar and with the Mango-Rum Sauce spooned over the top.

COCONUT-RUM SOUFFLES WITH CHOCOLATE-RUM SAUCE

Steps:

• Butter ten 2/3-cup soufflé dishes (or ramekins); dust with sugar; arrange on a baking sheet.
• Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
• Preheat oven to 425°F.
• Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
• Beat whites in large bowl to soft peaks; gradually add ¼ cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill soufflé dishes halfway with batter; sprinkle 1 ½ tsps coconut over each; spoon remaining batter over, dividing equally; top each with about ½ tsp coconut.
• Place baking sheet with soufflés in oven and bake soufflés until puffed and golden, about 15 minutes; sift confectioners' sugar over them; serve immediately, passing warm chocolate sauce separately; Remember - A SOUFFLE WAITS FOR NO ONE!
• For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.