Best 5 Swiss Toblerone Souffles Recipes

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Indulge in the rich and decadent Swiss Toblerone soufflés, a dessert that combines the velvety texture of a soufflé with the irresistible taste of Toblerone chocolate. This classic Swiss dessert is perfect for special occasions or as a delightful treat to satisfy your sweet cravings. With the right recipe and careful preparation, you can create a masterpiece that will impress your friends and family. In this article, we will guide you through the process of making Swiss Toblerone soufflés, ensuring a perfect balance of flavor and texture in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS WOODS SOUFFLE



Swiss Woods Souffle image

I developed this recipe to serve at breakfast to the guests at my bed and breakfast.-Debrah Mosimann, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

8 to 10 slices bread, torn in pieces
5 large eggs
2 cups whole milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese

Steps:

  • Arrange bread in an ungreased 13x9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage. , Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 353 calories, Fat 23g fat (9g saturated fat), Cholesterol 178mg cholesterol, Sodium 823mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

BROCCOLI SOUFFLE



Broccoli Souffle image

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Provided by Heather

Categories     Side Dish     Vegetables     Broccoli

Time 1h10m

Yield 10

Number Of Ingredients 9

1 (14 ounce) bag frozen chopped broccoli, thawed
¼ cup margarine
¼ cup all-purpose flour
1 cup milk
3 eggs, beaten
⅔ cup mayonnaise
3 tablespoons chopped onion
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  • Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
  • Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
  • Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g

TOBLERONE SOUFFLE



Toblerone Souffle image

These souffles use the famous pyramid-shaped Swiss Toblerone chocolate bar as their base. From Bon Appetit, December 1996. Posted for ZWT 7.

Provided by ElleFirebrand

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces toblerone chocolate, dark chocolate or 8 ounces semisweet chocolate
1 ounce unsweetened chocolate, chopped
3 tablespoons honey
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
sliced almonds
powdered sugar

Steps:

  • Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
  • Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
  • Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.).
  • Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

Nutrition Facts : Calories 368.6, Fat 30.6, SaturatedFat 18, Cholesterol 138.2, Sodium 172.9, Carbohydrate 27.5, Fiber 7.2, Sugar 13.3, Protein 11.3

SWISS TOBLERONE SOUFFLES



Swiss Toblerone Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Winter     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
8 ounces Toblerone dark chocolate or semisweet chocolate,
1 ounce unsweetened chocolate, chopped
3 tablespoons honey
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
Sliced almonds
Powdered sugar

Steps:

  • Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
  • Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
  • Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
  • Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

SWISS CHEESE SOUFFLE



Swiss Cheese Souffle image

Angela Sansom from New York, New York sends this special souffle sprinkled with Parmesan cheese. Eat this savory sensation right from the baking dish if you wish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 serving.

Number Of Ingredients 8

1/2 teaspoon plus 1 tablespoon butter, divided
2 tablespoons grated Parmesan cheese, divided
1 tablespoon all-purpose flour
1/4 cup milk
1/4 teaspoon minced chives
1/8 teaspoon Worcestershire sauce
1 egg, separated
1/3 cup shredded Swiss cheese

Steps:

  • Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 439 calories, Fat 33g fat (19g saturated fat), Cholesterol 297mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • Make sure to use high-quality chocolate for the best flavor. Toblerone is a good choice, but you can use any other chocolate that you like.
  • Use a double boiler to melt the chocolate so that it does not burn.
  • Be careful not to overbeat the egg whites. If you overbeat them, they will become dry and stiff, and the souffles will not rise properly.
  • Fold the egg whites into the chocolate mixture gently so that you do not deflate the egg whites.
  • Bake the souffles immediately after you have prepared them. If you let them sit for too long, they will start to deflate.
  • Serve the souffles immediately with your favorite toppings. They are best when they are hot and fluffy.

Conclusion:

Swiss Toblerone souffles are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect souffles that will impress your guests.

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