Chocolate Souffle
#shorts #chocolate #souffle
Do This For a Perfect Chocolate Souffle | Recipe from Paris
This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE SOUFFLEE
125 ml 35 % cream ( ½ cup)
120 gm bittersweet chocolate , (4 oz )
2.5 ml vanilla (1/2 tsp)
20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. )
3 eggs, separated + 2 whites
70 gm granulated or caster sugar (1/3 cup )
Icing sugar or cocoa for sprinkling
Preheat oven to 425 no convection degrees F.
Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff.
Fill a medium baking dish with water 2 inches high.
Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes.
Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly .
Reduce oven temp to 400 D.
Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle.
Makes 6
Creme Anglaise:
250 ml full fat milk (1 cup )
75 gm sugar ( 1/3 cup )
3 large egg yolks
1/2 vanilla bean, scraped
Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml)
In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely.
Pour into finished souffle , as per video.
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#souffle #chocolatesouffle
Grand Marnier Brownies Are They ANY Good?
Grand Marnier Brownies Recipe
This week on our exploration of chocolate brownie recipes... Glen adds a little Grand Marnier Orange liqueur to the mix. The idea is that the Orange will enhance and compliment the chocolate flavour - maybe.
Ingredients:
6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan
6 oz (170g) coarsely chopped semisweet chocolate
½ cup (125 mL / 110g) granulated sugar
½ cup (125 mL / 90g) Brown sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
2 Tbsp (30 mL) Grand Marnier
2 Tbsp (30 mL) chocolate liqueur
3/4 cup (175 mL / 120g) all-purpose flour
1/4 cup (60 mL / 25g) unsweetened cocoa powder
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL / 7g) salt
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Method:
Preheat oven to 350 ºF (180 ºC).
Grease an 8x8 baking pan and line with a parchment paper sling.
Brown the butter in a medium-sized saucepan.
Stir occasionally; it will foam and spatter as the water content 'boils' off.
The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
Remove from the heat.
Stir chocolate into browned butter until chocolate is melted .
In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Beat on medium speed until pale and creamy.
Whisk in the chocolate liqueur, and the Grand Marnier.
With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
Pour batter into prepared pan, smoothing top with a spatula.
Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
Let cool slightly in pan, then lift out with parchment sling.
For more brownie recipes check out the Brownie Recipe Project playlist:
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Chocolate Truffles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Truffle. Chocolate Truffles are a rich and elegant, bite-sized petit four made from a velvety smooth mixture of chocolate and cream (a Ganache) to which various flavorings can be added.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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Richard Sax's Chocolate Cloud Cake | Genius Recipes
Richard Sax's poofy soufflé of a chocolate cake intentionally caves in the center, leaving a craggy, wafer-like rim behind and a mousse-y hollow that you fill up with cold whipped cream. The effect is dramatic, bold and impossibly delicious. SUBSCRIBE TO FOOD52 ►►
Serves: 8 to 12
Prep time: 20 min
Cook time: 40 min
INGREDIENTS
Chocolate Cake:
8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoons cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)
Whipped Cream:
1 1/2 cups (355g) heavy cream, very cold
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
FULL RECIPE ►►
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