This is a mouth-watering recipe for chocolate souffles. Here are 2 recipes to make this tempting delight! Chocolate Souffle Emeril Lagasse 2 teaspoons butter, room temperature 1/2 cup sugar 8 ounces semisweet chocolate, finely chopped 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier Preheat the oven to 400 degrees F. Butter 4 individual ramekins and sprinkle with 1 teaspoon of sugar. Melt the chocolate in a large metal bowl, that is placed over a pot of simmering water. Whisk occasionally.
In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Now, whisk the egg yolks into the chocolate while adding the Grand Marnier. Pour in the remaining sugar and continue whisking. Next, fold in the egg whites and mix until smooth. Finally, pour the chocolate mixture into the prepared ramekins.
Place the ramekins on a baking sheet and bake in oven. They will be puffed and firm after 20 to 25 minutes. Chocolate souffles is best served with chocolate sauce and powdered sugar. Another recipe for chocolate souffles 3 ounces bittersweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 3/4 cup plus 1/4 cup sugar 1/2 cup boiling water 2 egg yolks 2 teaspoons vanilla extract 3 tablespoons all-purpose flour 8 egg whites, at room temperature 1/2 teaspoon cream of tartar 6 dark chocolate kisses or 6 (1/2-ounce) pieces dark chocolate 2 to 3 teaspoons powdered sugar Preheat oven to 375 degrees F and position the oven rack in the bottom third of the oven. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat smoothly. Mix chopped chocolate, cocoa, and 3/4 cup of the sugar in a large bowl.
Add boiling water and whisk. When chocolate is completely melted, whisk in egg yolks and vanilla. Gradually add the flour, whisk properly and set aside. Next, combine egg whites with cream of tartar in a medium mixing bowl.
Set the mixer to medium speed and beat until soft peaks form. Sprinkle in the remaining sugar and beat on high speed until stiff. Be careful not to beat until it's too dry.
Then, fold about a third of the chocolate mixture into the egg whites. Keep folding the remaining chocolate mixture in 2 additions. Pour the batter into prepared ramekins.
Place 1 chocolate kiss or half ounce of dark chocolate into the center of each souffle before putting in the oven. Set the oven to 10 to 12 minutes or until the top has formed a nice crust. Remove from oven and dust with powdered sugar. Your chocolate souffle is now ready to be enjoyed!.
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