Best 2 Giant Chocolate Soufflé Recipe By Tasty Recipes

Craving a dessert that's both impressive and delicious? Look no further than the giant chocolate soufflé recipe by Tasty. This decadent dessert is sure to wow your guests with its towering height and rich, chocolatey flavor. With a few simple ingredients and a little bit of patience, you can create this show-stopping dessert that will be the highlight of any gathering.

Here are our top 2 tried and tested recipes!

2-INGREDIENT CHOCOLATE SOUFFLé RECIPE BY TASTY

2-ingredient Chocolate Soufflé Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, eggs

Provided by Matthew Johnson

Categories Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 2

Ingredients

½ cup chocolate hazelnut spread
2 eggs

Steps:

Preheat the oven to 375˚F (190˚C).
Separate the egg yolks from the egg whites and place into two bowls.
Mix the chocolate hazelnut spread into the bowl with the egg yolks.
In the second bowl, whisk 2 egg whites until stiff peaks form.
Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, Sugar 57 grams

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Giant Chocolate Soufflé Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, whole milk, semisweet chocolate, large eggs, all-purpose flour, salt, vanilla extract, cream of tartar, powdered sugar, whipped cream, ramekins

Provided by Alix Traeger

Categories Desserts

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2 ½ cups whole milk
12 oz semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
powdered sugar, for topping
whipped cream, for topping
1 ½ qt ramekins

Steps:

Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
Run your thumb between the outside edge of the dish and the batter to create a border.
Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
Dust the soufflé with powdered sugar and top with whipped cream.
Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 26 grams

Tips:

Make sure all ingredients are at room temperature before starting.
Use a large bowl to whisk the egg whites. This will help them reach their full volume.
Whisk the egg whites gradually, starting on low speed and increasing to high as they start to foam.
Be careful not to overbeat the egg whites. They should be stiff but still glossy.
Fold the egg whites into the chocolate mixture gently. Overmixing will deflate the egg whites and result in a flat soufflé.
Bake the soufflé immediately after assembling. This will help it rise properly.
Don't open the oven door while the soufflé is baking. This will cause it to fall.
Serve the soufflé immediately after it comes out of the oven. It will start to fall after a few minutes.

Conclusion:

This giant chocolate soufflé is a delicious and impressive dessert that is perfect for any special occasion. With its rich chocolate flavor and light and fluffy texture, it is sure to be a hit with your guests. Follow the tips above to ensure that your soufflé turns out perfectly.