Best 10 Madeleines Chocolate Souffle Recipes

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Prepare to embark on a culinary journey with this guide to crafting the perfect "madeleines chocolate souffle," a delightful pastry that combines the elegance of classic French baking with the richness of chocolate. In this in-depth exploration, we will unveil the secrets behind achieving that perfect rise, unveiling the nuances of flavor that make this soufflé a true masterpiece. Whether you're a seasoned baker or a novice in the kitchen, we will equip you with the knowledge and techniques to create an unforgettable experience that will tantalize your taste buds and impress your loved ones. From selecting the finest ingredients to mastering the art of folding and baking, we will provide detailed instructions and valuable tips to ensure your "madeleines chocolate souffle" becomes a triumphant success.

Here are our top 10 tried and tested recipes!

10 HOMEMADE CHOCOLATE DESSERTS, INCLUDING CHOCOLATE MADELEINES



10 Homemade Chocolate Desserts, Including Chocolate Madeleines image

No list of the best chocolate desserts would be complete without classic French madeleines. They are a delectable treat made with dark chocolate. They taste like a combination of a rich cookie and a cake in one! The recipe is simple, but you do need a madeleine pan like this one to make them.

Provided by Karen Tedesco

Categories     Desserts

Time 1h32m

Number Of Ingredients 8

1 tablespoon melted butter
10 tablespoons butter
6 ounces dark or bittersweet chocolate, chopped
1 ½ cups powdered confectioners sugar
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
6 large egg whites (¾ cup)

Steps:

  • Brush a madeleine baking pan with the melted butter.
  • Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn't touch the bowl). Heat until chocolate and butter are almost melted, 3-5 minutes. Remove from heat and stir together until smooth.
  • Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
  • Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
  • Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
  • Preheat oven to 375 degrees.
  • Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 96 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 74 mg, Fiber 1 g, Sugar 10 g

MADELEINE'S CHOCOLATE SOUFFLE



Madeleine's Chocolate Souffle image

When beating egg whites, Chef Madeleine Kamman prefers to use a copper bowl and a large balloon whisk. Her trick for successfully blending the whites into the batter is to first mix in a quarter of the whites, then quickly rewhip the remainder with a pinch of sugar, reincorporating any water that has separated from the beaten whites, before folding them into the mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Souffle

Number Of Ingredients 10

1 tablespoon unsalted butter
1/2 cup plus 1 1/2 tablespoons sugar
6 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
6 large egg yolks, plus 7 large egg whites
Pinch of salt
2 tablespoons heavy cream
1 1/2 teaspoons instant espresso powder
3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse
7 large egg whites

Steps:

  • Preheat oven to 350 degrees with rack positioned on bottom. Butter a 6-cup souffle mold (7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar.
  • Melt both types of chocolate together in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat; transfer to a large bowl. Let cool until an instant-read thermometer registers 114 degrees.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, the remaining 1/2 cup sugar, and the salt until mixture is thick and light yellow. Alternatively, use a hand whisk.
  • Mix the cooled chocolate, heavy cream, espresso powder, and liquor into the yolk mixture until well blended and smooth.
  • In a separate bowl, beat egg whites until stiff peaks form, being careful not to overbeat. Mix one-quarter of the egg whites into the chocolate-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared souffle mold.
  • Bake the souffle until center has just barely set, 14 to 16 minutes. Serve immediately.

EASY MEXICAN CHOCOLATE SOUFFLE



Easy Mexican Chocolate Souffle image

Provided by Marcela Valladolid

Categories     dessert

Time 38m

Yield 8 servings

Number Of Ingredients 6

2 tablespoon unsalted butter, at room temperature, for greasing the ramekins.
4 (3.1-ounce) disks Mexican chocolate, coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores)
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 large egg yolks
6 large egg whites
1/4 cup sugar

Steps:

  • Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
  • For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
  • Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.

EASY CHOCOLATE SOUFFLES



Easy Chocolate Souffles image

Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 large eggs
6 teaspoons plus 1 tablespoon sugar, divided
1 cup light corn syrup
1/2 cup baking cocoa
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

CHOCOLATE LIQUEUR SOUFFLES



Chocolate Liqueur Souffles image

I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.

Provided by The_Tattooed_Chef

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 4

Number Of Ingredients 14

1 tablespoon butter, for ramekins
white sugar for dusting
2 teaspoons unsweetened cocoa powder
2 tablespoons cornstarch
¼ cup white sugar, divided
2 tablespoons butter
2 tablespoons bread flour
¾ cup milk
4 egg yolks
4 egg whites
½ teaspoon vanilla extract
¼ cup chocolate liqueur
2 tablespoons semisweet chocolate chips, melted
½ cup fresh raspberries for garnish

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.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 42.1 g, Cholesterol 231.4 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 8.7 g, Sodium 146 mg, Sugar 32.1 g

SHOWSTOPPING CHOCOLATE SOUFFLE



Showstopping Chocolate Souffle image

With its chewy exterior and warm, puddinglike center, chocolate soufflé might be considered the more refined cousin of molten cake. With or without creme anglaise, it's a showstopper. Soufflé has earned a reputation for difficulty, but following a few key techniques will reward you with a masterpiece every time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Unsalted butter, melted, for dish
1/2 cup sugar, plus more for dusting
5 ounces bittersweet chocolate, chopped
2 ounces semisweet chocolate, chopped
1 1/3 cups milk
6 large egg yolks plus 8 large egg whites, room temperature
6 tablespoons all-purpose flour
2 tablespoons brandy (optional)
1 teaspoon pure vanilla extract
Salt
Pinch cream of tartar (if not using a copper bowl)
Creme Anglaise

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. Do not open oven door until ready to bake. Brush outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with sugar (this adds texture, which helps the souffle climb); tap out excess. Chill dish in freezer 15 minutes.
  • Stir chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk (heat it until it's just about to simmer) in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high until pale, about 4 minutes. On low, beat in flour. Beat in half the hot milk, ladling it in a little at time (this is called tempering and prevents the yolks from scrambling).
  • Whisk mixture into pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into chocolate. Stir in brandy (if desired), vanilla, and a pinch of salt. (This mixture can be refrigerated, 2 days. Rewarm in a heatproof bowl set over a pan of simmering water.)
  • Egg whites are best whipped when they're at room temperature (they attain more volume). Using a balloon whisk, beat whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
  • Add 1 tablespoon sugar; beat until whites almost hold stiff peaks. Add remaining tablespoon sugar, and beat until peaks are stiff (meaning they stand straight up when whisk is lifted).
  • Spoon one-third of egg whites onto base (incorporating in batches prevents them from deflating). Fold them in: Cut through center of mixture with a large rubber spatula, then gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined.
  • Fold remaining whites into base, one-third at a time.
  • The mixture is ready when the whites are fully incorporated.
  • Pour mixture into prepared dish. Place on a rimmed baking sheet; this helps you move souffle in and out of oven. Bake 15 minutes. Reduce temperature to 375 degrees; bake until set, 20 minutes. Remove collar; serve immediately with creme anglaise if desired

MADELEINES



Madeleines image

Provided by Annemarie Conte

Categories     dinner, lunch, dessert

Time 2h

Yield 12 to 15 little cakes

Number Of Ingredients 8

4 1/2 ounces sugar
3 3/4 ounces all-purpose flour, sifted
1/2 teaspoon baking powder
Pinch of salt
Zest of 1 orange
2 large eggs, at room temperature
3 1/4 ounces unsalted butter, melted and cooled slightly
Butter and flour for molds

Steps:

  • Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
  • Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
  • Butter and flour the madeleine molds.
  • Preheat the oven to 400 degrees.
  • Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 45 milligrams, Sugar 10 grams, TransFat 0 grams

FORGOTTEN CHOCOLATE SOUFFLE



Forgotten Chocolate Souffle image

Provided by George Duran

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 7

12 ounces bittersweet chocolate, chopped
1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing
1 vanilla bean, cut lengthwise
1/4 teaspoon salt, plus a pinch for the egg whites
12 tablespoons sugar
5 large eggs, separated into yolks and whites, at room temperature for 30 minutes
1/4 cup all-purpose flour

Steps:

  • Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
  • Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
  • Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
  • Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
  • Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
  • Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.

CHOCOLATE SOUFFLES



Chocolate Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 soufflés

Number Of Ingredients 7

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
4 large eggs
4 large egg yolks
Large pinch of salt
1/2 cup all purpose flour

Steps:

  • Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
  • Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
  • Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

Tips:

  • Use high-quality chocolate. This will make a big difference in the taste of your soufflé.
  • Make sure your eggs are at room temperature. This will help them whip up more easily.
  • Don't overbeat the egg whites. If you do, they will become dry and stiff, and your soufflé will not rise properly.
  • Bake the soufflé immediately after assembling it. The longer it sits, the more likely it is to deflate.
  • Serve the soufflé immediately. It is best when it is hot and fluffy.

Conclusion:

Chocolate soufflé is a delicious and impressive dessert that is perfect for special occasions. With a little care and attention, you can easily make this classic French dish at home. So next time you're looking for a dessert that will wow your guests, give chocolate soufflé a try.

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