Chocolate Liqueur Souffles
Chocolate Liqueur Souffles might be a good recipe to expand your side dish recipe box. For $1.05 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 312 calories, 9g of protein, and 16g of fat. This recipe serves 4. 136 people were impressed by this recipe. A mixture of egg whites, semisweet chocolate chips, chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so great spoonacular score of 31%. Similar recipes are Chocolate Chip Pound Cake With Chocolate-coffee Liqueur Sauce, Chocolate Orange Liqueur Souffle with Chocolate Sauce, and Chocolate Liqueur Cake.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons bread flour
1 tablespoon butter, for ramekins
1/4 cup chocolate liqueur
2 tablespoons cornstarch
4 egg whites
4 egg yolks
3/4 cup milk
1/2 cup fresh raspberries for garnish (optional)
2 tablespoons semisweet chocolate chips, melted (optional)
2 teaspoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 cup white sugar, divided
Equipment:
ramekin
oven
whisk
bowl
wooden spoon
sauce pan
spatula
Cooking instruction summary:
Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup. Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl. Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula. Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.) About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue. Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired. Kitchen-Friendly View
Step by step:
1. Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside.
3. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
4. Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
5. Cook and stir the custard until it thickens, about 1 minute.
6. Remove from the heat, stirring occasionally to keep it smooth.
7. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture.
8. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
9. About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
10. Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.)
11. Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set.
12. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.
Nutrition Information:
covered percent of daily need
