Best 4 Dark Chocolate Souffle Recipes

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 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

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 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.