CHOCOLATE SOUFFLES
Provided by Pierre Gagnaire
Categories Mixer Chocolate Egg Dessert Bake Bastille Day Cognac/Armagnac Winter Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 (generous) servings.
Number Of Ingredients 9
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.
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md Sabbir Ahmmad
[email protected]These soufflés are a bit challenging to make, but they are worth the effort. They are so delicious, and they are perfect for a special occasion.
Mustafa Amna
[email protected]I'm not a big fan of soufflés, but I really enjoyed these chocolate soufflés. They were so light and fluffy, and the chocolate flavor was perfect.
Babrak Khan
[email protected]These soufflés are so rich and decadent, they are perfect for a special occasion. I love serving them with a scoop of vanilla ice cream.
Kameze Abudallah
[email protected]I've made these soufflés several times now, and I've never had a problem with them collapsing. I think the key is to not overbeat the egg whites.
Shukri Uso
[email protected]I made these soufflés for a dinner party, and they were a huge hit. My guests raved about how delicious they were.
Dan Shalamba
[email protected]These soufflés are a bit tricky to make, but they are worth the effort. I recommend following the recipe carefully and not overbeating the egg whites.
Steven Kenny
[email protected]I've tried several different chocolate soufflé recipes, and this one is by far the best. The soufflés are always light and fluffy, and the chocolate flavor is perfect.
Nambi Hellenah
[email protected]I made these soufflés for my husband's birthday, and he loved them! He said they were the best soufflés he had ever had.
dost mohammad dost
[email protected]These soufflés are a bit time-consuming to make, but they are worth it. They are so delicious, and they are perfect for a special occasion.
U M A I R - YT YT
[email protected]I'm not a big fan of chocolate, but I loved these soufflés! They were so light and fluffy, and the chocolate flavor was not overpowering.
krishna bist
[email protected]These soufflés are so easy to make, and they are always a crowd-pleaser. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve them.
Hevzije Elezi
[email protected]I've made these soufflés several times now, and they are always a hit. My friends and family love them, and they are always asking me to make them again.
USO Junior
[email protected]This was my first time making chocolate soufflés, and they turned out perfectly! They were so light and fluffy, and the chocolate flavor was rich and decadent. I will definitely be making these again.