Chocolate Soufflé Recipe
The words are simply not enough to describe what a chocolate soufflé tastes like. This is a flourless souffle, incredible light, chocolaty and simply divine. Definitely a must for chocolate lovers.
To print the recipe check the full recipe on my blog:
Ingredients
2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler).
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
9. Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.
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Livestream | DOUBLE CHOCOLATE BROWNIES AND WHISKY PAIRING
Time to make double chocolate brownies and pair it with some great whisky.
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
From Chocolate Hazelnut Truffles to a Chocolate Banana Cream Pie, these are our favorite Ina Garten #chocolate recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Chocolate Cake with Mocha Frosting
3:30 - French Chocolate Bark
6:21 - Chocolate Pecan Scones
9:03 - Chocolate Hazelnut Truffles
12:22 - Chocolate Peanut Butter Globs
16:06 - Chocolate Cupcakes with Peanut Butter Icing
20:15 - Chocolate Ganache Cupcakes
24:27 - Chocolate Ganache Cake
28:30 - Chocolate Banana Cream Pie
34:37 - Beatty's Chocolate Cake
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French Chocolate Bark -
Chocolate Pecan Scones -
Chocolate Hazelnut Truffles -
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Chocolate Cupcakes with Peanut Butter Icing -
Chocolate Ganache Cupcakes -
Chocolate Ganache Cake -
Chocolate Banana Cream Pie -
Beatty's Chocolate Cake -
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
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.
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World's Best Brownies!!! Chef Monika in the Kitchen
Fudgy Brownies
Yields: 9 brownies
3 oz bittersweet chocolate
1 stick unsalted butter or 1/2 cup coconut oil
1 tbl orange blossom water
1 tsp vanilla extract
1 tsp almond extract
1 tbl brewed coffee
1 cup brown sugar or coconut sugar
2 eggs
3/4 cup all purpose flour (gluten free can also be used)
Preheat the oven to 350 degrees. Grease an 8 x 8 inch Pyrex with butter.
Place chocolate, butter, orange blossom water, almond, vanilla and coffee in a small saucepan over medium heat. Whisk constantly until the butter and chocolate is melted and well combined. Remove from heat. Add the sugar and whisk well to combine. Add the eggs one at at time, whisking constantly, to insure they don't scramble. Add flour and whisk until completely incorporated. Transfer batter to prepared baking dish. Bake for 25 mins or until the edges of the brownies are set but the center is still a little soft. Allow to cool completely before cutting and serving. Will keep for up to one week in an airtight container.
Raspberry & Cream Cheese Brownies
A rich and moist brownie, topped with cream cheese and raspberries. A delicious twist on the more usual brownies.
Recipe:
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