Chocolate souffle?!


Question: Does anyone know a really good recipe? Easy, good, on a website with pictures and reviews? thank you ! ;)


Answers: Does anyone know a really good recipe? Easy, good, on a website with pictures and reviews? thank you ! ;)

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites

Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish PreparationPreheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

2 egg whites
1 egg yolk
2 tbsp. sugar
1 + tbsp. Grand Marinor
1/8 tsp. vanilla

Preheat oven to 425 degrees. Whip yolks, sugar, vanilla, and Grand Marinor. Whip whites until firm but moist. Fold yolk into whites. Turn oven down to 350 degrees. Pour into buttered and sugared souffle (individual) cup. Bake 13 minutes. Serve by slitting top as a cross and add warm rich chocolate sauce.

54 people gave this 4.5 stars on recipezaar.com. It only has 4 ingredients.

Chocolate Mousse Recipe #8995
...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.
by Sandra Silver
20 min | 15 min prep | SERVES 8 -10 8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar

Melt chocolate and water in saucepan.
Whisk in the vanilla.
Allow to cool.
Whip the cream.
Add the confectioner's sugar.
On low beater, blend in the chocolate.
Scoop the Chocolate Mousse into a clear, glass bowl.
Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

http://www.cooking.com/recipes/static/re...

CHOCOLATE SOUFFLE

2 egg whites
1 egg yolk
2 tbsp. sugar
1 + tbsp. Grand Marinor
1/8 tsp. vanilla

Preheat oven to 425 degrees. Whip yolks, sugar, vanilla, and Grand Marinor. Whip whites until firm but moist. Fold yolk into whites. Turn oven down to 350 degrees. Pour into buttered and sugared souffle (individual) cup. Bake 13 minutes. Serve by slitting top as a cross and add warm rich chocolate sauce.





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