Best 12 Spiced Chocolate Souffles Recipes

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.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
• Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
• Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
• Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
• Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
• Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
• Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
• In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

THE BEST CHOCOLATE SOUFFLE TORTE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
• Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
• Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
• Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
• Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
• Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
• Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

SPICED CHOCOLATE TRUFFLES

Steps:

• Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

SHOWSTOPPING CHOCOLATE SOUFFLE

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

HOT CHOCOLATE SOUFFLES

Steps:

• Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400°F.
• Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.
• Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan.
• Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held). Mix in chocolate at low speed.
• Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.
• Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
• Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).
• Lightly dust soufflés with cocoa and serve with accompaniments.

CHOCOLATE SOUFFLES

Steps:

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
• Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
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NEVER-FAIL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.

THE BEST CHOCOLATE SOUFFLE EVER

Steps:

• Preheat oven to 375°F.
• Butter soufflé dish and sprinkle with sugar.
• Knock out any excess sugar.
• Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
• Remove bowl from heat and stir in yolks.
• Beat whites in a large bowl until they just hold soft peaks.
• Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
• Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
• Transfer mixture into soufflé dish.
• Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
• Serve immediately.

BITTERSWEET CHOCOLATE SOUFFLéS

Steps:

• Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
• Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.

CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY

Steps:

• Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
• In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
• Stir in the espresso powder, followed by the water.
• Stir in the egg yolk.
• Add in icing sugar. Stir until combined and smooth.
• In a separate bowl, whisk the egg white until soft peaks form.
• Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
• Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
• Quickly pour the mixture into the prepared espresso cups or ramekins.
• Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
• Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
• Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
• Bake for 15 minutes.
• Dust with a little cocoa powder and serve immediately.
• Enjoy!