GIANDUJA SOUFFLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
- Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
- Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
- Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
- Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
- Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.
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Tommy Sin
[email protected]This soufflé was a bit too challenging for me.
Bob Marley
[email protected]This soufflé was a fun experiment.
Augustina Oritseweyinmi
[email protected]This soufflé was a good way to use up leftover chocolate.
Pretty Black
[email protected]This soufflé was okay, but I've had better.
Mdilawearkhan Adilawear
[email protected]I would not recommend this recipe.
Noman Zubair
[email protected]Overall, this soufflé was a bit disappointing.
Bhuwan Dhami
[email protected]This soufflé was a bit too dry.
AlexaB Lewis
[email protected]This soufflé didn't rise very well.
Tunji Onisarotu
[email protected]This soufflé was a bit too eggy for my taste.
Dominic Cruz
[email protected]This soufflé was a bit dense, but the chocolate flavor was still good.
Yamely Tena
[email protected]This soufflé was a bit too sweet for my taste, but it was still very good.
Brian Kirui
[email protected]This soufflé was perfect for a special occasion. It was light and fluffy, and the chocolate flavor was divine.
Shahroz khokhar
[email protected]I love chocolate, and this soufflé was a dream come true. It was rich and decadent, and the chocolate flavor was intense.
Jessimar Hornedo
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was light and fluffy, and the chocolate flavor was divine.
Jessica Heise
[email protected]I'm not a big fan of chocolate, but I really enjoyed this soufflé. The hazelnut flavor really balances out the chocolate.
Mokaddes Mi
[email protected]This soufflé was easy to make and very delicious. The chocolate and hazelnut flavors go together perfectly.
Clarence More
[email protected]I made this soufflé for a special occasion, and it turned out perfectly! It was light and fluffy, with a rich chocolate flavor. My guests raved about it.
Tamim. Uddin
[email protected]This soufflé was a disappointment. The chocolate flavor was weak, and the texture was more like a cake than a soufflé. I followed the recipe exactly, so I'm not sure what went wrong.
Neo Posholi
[email protected]I'm not usually a fan of soufflés, but this one was a game-changer! The gianduja filling was rich and decadent, and the chocolate flavor really shone through. It was a bit tricky to make, but definitely worth the effort.
Abdullah Sarfaraz
[email protected]This soufflé was a delightful treat! The combination of chocolate and hazelnut was divine, and the texture was light and fluffy. I served it with fresh berries and whipped cream, and it was a huge hit with my guests.