Bittersweet chocolate souffles recipe
Bittersweet Chocolate Souffles recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Indulge in the rich and decadent flavors of bittersweet chocolate with this irresistible souffl� recipe. These individual desserts are a perfect balance of sweetness and bitterness, creating a truly unforgettable taste experience. The light and airy texture of the souffl�s is achieved through a delicate process of folding whipped egg whites into a luscious chocolate mixture. Serve these delightful treats warm, straight from the oven, and watch as they impress your guests with their impressive rise and intense chocolatey aroma.
Keywords: bittersweet chocolate, souffl�s, dessert, indulgent, rich
Bittersweet chocolate souffles recipe details
- Ingredients
- 8 ounces semisweet chocolate, chopped
- 1 Tablespoon unsalted butter
- 1 Tablespoon all-purpose four
- 1/2 cup milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 teaspoon lemon juice
- 1/4 cup sugar
- Confectioner’s sugar
- White Chocolate and Rum Sauce
Lightly butter eight 6-ounce ramekins, and dust them well with granulated sugar. Set them aside.
Melt the chocolate in a double boiler, covered, over barely simmering water. Remove the cover, and stir until the chocolate is smooth. Remove the top pan of the double boiler from the heat.
In a small saucepan, melt the butter over moderate heat. Stir in the flour and cook until the mixture is thickened but not browned, 1 to 2 minutes. Add the milk, and whisk briskly until mixture is smooth and thick, about 3 minutes. Remove the pan from the heat, add the melted chocolate, and whisk until smooth. Whisk in the egg yolks and vanilla, and set the pan aside.
Beat the egg whites and lemon juice at medium speed until soft peaks form, about 1 minute. Gradually sprinkle the granulated sugar on top; continue to beat at high speed until the whites are stiff but not dry. Using a rubber spatula, stir 1/4 of the whites into the chocolate mixture to lighten it, then fold in the remaining whites. Spoon the mixture into the ramekins, filling each to the top.
At this point the souffles can be refrigerated, uncovered, for up to 5 hours.
Preheat the oven to 375 degrees. Bake the souffles for 17 minutes or until they are puffed and slightly cracked. Dust them with confectioner’s sugar and serve them immediately. Pass a pitcher of the White Chocolate & Rum Sauce.
Serves: 8
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Bittersweet chocolate souffles recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
