#they’ll all be about vanilla extract

[dailyveganmeal]

Vegan Chocolate Peanut Butter Levain Cookies: The Ultimate Indulgence 🍪

Thick, rich, and gooey with a creamy peanut butter center, these cookies are what dessert dreams are made of. Imagine biting into a crisp-on-the-outside, soft-in-the-middle cookie loaded with chocolate and peanut butter goodness. Oh, and did I mention they’re vegan? Yes, you can have it all.

Here’s a rough idea of how to make them:

Peanut Butter Filling

Mix peanut butter with powdered sugar and a splash of vanilla extract.

Scoop it into small balls and freeze them while you work on the cookie dough.

Chocolate Cookie Dough

Cream cold vegan butter with sugar until fluffy.

Stir in flax eggs (ground flaxseed + water) and vanilla.

Add cocoa powder, flour, baking soda, cornstarch, and salt. Fold in a generous amount of dairy-free chocolate chips.

Assembling the Cookies

Grab a scoop of dough, flatten it slightly, and wrap it around a frozen peanut butter ball.

Shape the dough into a large ball, making sure the filling is completely covered.

Chill the assembled cookies in the freezer for 15-20 minutes to prevent spreading.

Bake to Perfection

Bake at 375°F (190°C) for about 8-12 minutes. Look for a dry top but soft middle. They’ll firm up as they cool, so try not to eat them right off the baking sheet (I know, it’s hard).

Crispy edges, gooey centers, and an explosion of chocolate-peanut butter bliss with every bite. These cookies are dangerously good!

Want the full recipe with detailed steps and tips? Check it out here and get ready to bake the cookies of your dreams.

[sammywolfgirl]

So, I’m going to ramble about the beast cookie oc idea I got.

Since I’m revamping it and updating her design and all that.

So small background, this beast cookie oc is the parallel to Marshmallow Fluff cookie who’s my ancient oc

Long story arc short marshmallow fluff ends up properly earning a soul jam of her own in an event I really should develop more.

This is the light of Absolution.

So here’s the new beast cookie pitch.

Dark Enchantress is continuing her experiments with creating bodies for the beast cookies and the ultimate cookie project.

And somewhere along the lines decides she wants to spite her ex.

After all the other ancients have beasts of their own, why not Fluff as well? She has a soul jam.

So, she gets to work on that. And somewhere along the line overhears Shadow Milk talking about ‘his muse’ and decides to base this new beast cookie on that.

Because better this new cookie be familiar with the rest after all. Cohesion or something.

So congrats to shadow Milk your dead wife came back wrong.

So we get Melody Extract cookie. With the light of vengeance.

This is still mostly being developed but I think melody extract has some memories of vanilla extract cookie (shadow milk’s muse) but sees herself more as her own person. But it’s hard to figure out what’s her and what’s the dead cookie she’s crudely recreating.

Shadow milk probably has. Opinions. On DE reviving his dead wife wrong. But hey might as well enjoy the show and man it’s a bit of a guilty dream come true to actually have a monsterous muse by his side.

Current idea is melody extract has a conductor/orchestra motif. Shadow milk puts on the shows and melody extract sets the tone with music.

They’re an evil power couple who have a very love hate relationship.

Idk how functional it is. I’m still undecided if shadow milk loves this ‘wrong muse’ or hates her but is willing to indulge because like this is the closest he will get to having his muse back and by his side in the role of a monster.

Meanwhile melody extract both has love for shadow milk and hates him for killing her in her past life, but is that her life or is she just holding her fragile memories? Do these beast cookies actually know her or does she despise them all for doing this to her.

She’s the Beast of Vengeance, I doubt this will go well.

Meanwhile on marshmallow fluff’s side DE has basically recreated one of her worst traumas (bringing back a loved one as like a clone) and has turned it into a beast To torment her. So this isn’t going well.

On a final note. Idk if I’ll use this specific idea but it sets the tone of what I think melody extract really thinks of the beasts. Plus a theme I wonder if the game will explore.

I think the beasts are unable to work together in the long run, they’ll tear themselves apart because while the ancients have their bonds of friendship, the beasts at the end of the day don’t. And melody extract would be an exaggeration of this in the end.

If she catches wind that the beasts are about to be defeated for good/crumbled/sealed away. She will act. And crumble them all herself.

Because she is a being of Vengeance, and they all ruined her long before she was ever born.

And then she’d shatter her own soul jam because she’s a showman at heart just like her beloved jester.

This play is a tragedy and she’s given it a gorey conclusion.

Uh anyways yeah Melody Extract Cookie. I sure am having thoughts

[punkbakerchristine]

lonely hearts macarons

I thought of this a couple of weeks ago, especially with Valentine’s Day coming up here and I have red and pink baked goods on the mind. I think I was watching chopped when I thought of this: one of the basket ingredients was black garlic, and I did a little reading on that. It sounds really weird when in junction with a sweet baked good like cookies, but it’s basically garlic that’s been fermented in a warm, humid place for anywhere from two weeks to three months. The fermentation breaks down the enzymes that make garlic pungent and turns it sweet: everything I’ve read says the taste is kind of caramel or licorice in flavor. (You know how when you cook an onion in a skillet and once it turns brown, it sort of “caramelizes”, especially when you put a little sugar in there, too? It’s kind of along those lines.) Because of the flavor profile, black garlic can be used in dishes with red wine, red meat, any kind of hearty fish like salmon or swordfish, hearty soups or veggie dishes, and of course, dark chocolate.

And so figure, my thought process just went from there 😅

I’ve looked up recipes for macarons and i’ve often wondered what it would be like to make some with really hearty flavors like apple pie or banana split or strawberry shortcake or with booze incorporated. ***I should say that if you are going to incorporate alcohol into, say, the frosting of a baked good of any kind, be sure to boil it for about 5 to 7 minutes before hand to rid of the alcohol so you have the taste of the liquor without any worry of feeling sozzled later on 😉

100g egg whites (usually between 3–4 large egg whites)

1/4 teaspoon (1g) cream of tartar

1/2 teaspoon vanilla extract 

80g superfine/caster sugar

1–2 drops red gel food coloring

125g almond flour

125g confectioners’ sugar

For the frosting:

1 cup/2 sticks of butter, softened

3 1/2 cups (420 grams) confectioners’ sugar, sifted

1/2 cup (41 grams) cocoa powder, sifted

1 clove of black garlic, mashed

3 tablespoons (45 milliliters) heavy cream or milk

1/8 teaspoon salt

2 teaspoon vanilla extract 

1/2 cup of red wine (optional, just knowing how expensive wine is)

Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.

Line 3 large baking sheets with silicone baking mats or parchment paper with circles drawn on the back—because of the occasion, it can also be hearts! Set aside.

Add cream of tartar and extract to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form: the egg whites and cream of tartar will be foamy, but the bubbles will tighten and the beaters will leave “tracks”. Once this happens, you have soft peaks. 

Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar.

(*superfine sugar by the way is granulated sugar that’s been blitzed in the food processor)

Beat for 5 seconds, then add the remaining sugar with the mixer still going. Beat on medium-high speed until stiff glossy peaks form, i.e., the whites are stiff and pointy and you can turn the bowl upside down and they’ll stay put.

Using a rubber spatula, slowly and gently fold the food coloring into the egg whites.

Sift the almond flour and confectioners’ sugar together in a large glass mixing bowl. *make sure you get it all sifted in so you have exact measurements (baking IS chemistry, after all 😉)

Slowly fold the beaten egg whites into the almond flour mixture: folding the batter will stop air bubbles from forming and will keep the actual cookies nice and smooth; the batter itself should resemble honey in consistency.

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the bag at a 90 degree angle over the baking sheet, and pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. 

Now, the piped batter will flatten out on its own, but bang the pan a couple times on the counter to pop any air bubbles.

Let the macarons sit out until they are dry: depending on the humidity of your kitchen, it could be anywhere from 30 minutes to an hour. Drying will give the macarons a “skin”, which will then give them their “feet”. However, you don’t want to let them sit for too long because they can deflate. 

Meanwhile, preheat the oven to 325°F (or 163°C, for our international friends). Bake for 13 minutes. The macarons should form “feet” as they bake.

Touch the top of one with a spoon (be careful not to burn yourself if you use your finger). If the macaron is wobbly, give them another 1-2 minutes. If it’s set, it’s done (just like with anything else baked in the oven, if it’s set, it’s probably done).

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. After cooling, the shells are ready to fill and sandwich together.

As for the frosting:

Whip the butter in the mixer with the paddle attachment, and very carefully pour in the sugar a little at a time until it’s all creamy and smooth. Very carefully pour in the cocoa powder, the salt, the vanilla extract, the milk, and lastly, the black garlic. Beat for 1 minute at the least, 2 minutes at most—you apparently don’t want to overwork black garlic because it can not only turn to mush, but its caramel-y, tamarind-y flavor will give way to something akin to burnt toast.

(If there’s wine in the frosting, very carefully boil for 5 minutes to rid of the alcohol beforehand; keep an eye on it that it doesn’t scorch ).

Use the offset spatula to spread the frosting on. Cover any leftover macarons and refrigerate for up to 5 days, and enjoy!

***while I was editing this, I also thought of a vegan version, using aquafaba (the liquid from chickpeas) in lieu of egg whites, margarine in lieu of butter, and soy milk in lieu of milk

[frankie-the-bad-guy-lupelli]

What's your vanilla buttercream recipe and also what is vanilla buttercream?

Buttercream is that traditional birthday cake frostin’. But if you ain’t careful where you get it from they’ll slip you vegetable shortenin’ instead of butter.

My recipe is super simple. It’s just a cup of softened (not melted, softened. Room temperature) butter, 4-5 cups of confectioners sugar, about a quarter cup of heavy cream, and 2 teaspoons of vanilla extract.

You wanna cream the butter with a mixer, then add your cream. And the real secret is adding the sugar slowly while it mixes instead of dumping it in all at once. Just keep addin’ until it starts lookin’ like frosting. Vanilla goes in last.

[rustyironskillet]

Writing Prompt #2

Darkness, sweet, kind, darkness, cradled me as I floated on a sea of dreams. Waves splashed against my weightless body as soft hum danced through the air and somewhere distant I heard the song of birds. Peace spread over me while I rocked side to side in oblivion. Bird songs grew louder as I floated and gently woke me from my deep slumber.

Light filled the room as I opened my eyes and everything was bathed in a nice golden. Outside my window, I heard the birds that had awakened me from my slumber. The songs were so sweet as I watched them going about their morning routines.

As I turned away from my window, I looked across the room to the other bed, empty. My roommate Antagonist must have gotten up early, as they usually did. The bed was undone and their pajamas were left on the floor haphazardly. I chuckled to myself, they often did this and I would always clean it up for them. This time was no expectation.

I made my bed first and put on an outfit for the day, then folded my pajamas and put them under my pillow. Once I was done with my things, I moved to theirs and did the same. Once I finished, I stretched and glanced at the clock.

“IT’S 12:00 O'CLOCK?”

I left my room and raced down stairs to the dining room, nearly falling down multiple times. When I entered, there was no one to be found, not a teacher or student or anyone. Only when I checked the kitchen did I see another person.

“Oh, you're finally awake,” Antagonist commented as he rummaged through the cupboard, “How did you sleep?”.

“Antagonist, where’s everyone?”

“Surprised field trip”

“Why didn't you wake me?”

“You never sleep in, so I thought… here it is… you were tired,” they grabbed vanilla extract from the cupboard and turned to me, “I decided to stay behind, want to make a cake?”.

“Sure. Thank you for staying without you, I would have been so confused,” I thanked them before beginning to help him get the ingredients.

Once we got all of the ingredients, we started to bake. While mixing the batter, I caught Antagonist trying to eat it multiple times and chided them. In retaliation, they threw flour at me but I made them clean it up while I put the cake in the oven.

“That was fun,” they said, smiling as he sat at the counter and waited for the cake to bake.

“Yup, it was,” I smiled at them while putting the ingredients away.

“Would you like me to make some coffee while we wait?”

“Of course,” I replied, as I joined them at the counter, Antagonist made the best coffee in the world.

He got up to start brewing and I couldn't help but smile. Antagonist was from a rough place and when they first arrived, it showed. they was distrustful of everyone, snarky and rude, and sometimes a bit violent. But they has changed a lot since they first came and while there are still some setbacks, they still is making good progress to be a better person.

“Hey, you good?” Antagonist asked with two cups of coffee in hand, offering me one.

“Sorry, I just spaced out,” I said, accepting the coffee,”I was thinking about you and how you have grown since you first got here”.

“You think so?” they said as they sat down,” Everyone is still really hesitant around me, I don’t think they’ll like me”.

“They don’t have to like you, the world is full of lots people, there's bound to be some who dislike with you,” I paused to take a drink of coffee,” but I know you will find more people who don’t judge a book by it’s cover”.

“...Thank you”

We sat for a bit in a pleasant silence. It was so nice to have some alone time with him without any interruptions or-

A wave of nausea hit me like a semi truck.

Everything started to spin.

“Protagonist, are you okay?” Antagonist asked, but the world was spinning to quickly respond.

I moved away from the counter and tried to make my way to the bathroom.

“What’s wrong?”

I fell to my knees as everything I ate in the last few hours exited my stomach.

“What’s wrong?” came again but this time sounded mocking.

Antagonist yanked me from my hair and pulled me up to their eye level.

“What’s wrong?” they said again looking at me in the eyes without a hint of the kindness and warmth there was a moment before.

“Wha-” I tried before another wave of vomit left me.

“How dumb do you have to be to think there would be a surprise field trip and that they would leave their golden boy with me?!” Antagonist asks harshly.

“You really thought I wouldn’t betray you?” they said barely above a whisper.

“Yes,” I managed.

“You believe in me too much,” they threws me across the floor, before putting his foot on top of my chest.

“I don’t care, I want to believe in you because you're my fr-” I tried to get out but Antagonist put pressure on my chest making me wheeze and causing specks of black danced along my vision .

“Because I'm your friend?” they mimicked an innocent child-like voice before sighing dreamily, “oh, you're one of the only kind people left in this world, that's why I decided…”.

They knelt down moving his face inches away from mine.

“I want you to join me”.

“No thank you” I tried but Antagonist just tsked and walked away.

“As if you had a choice in the matter,” they chuckled.

And then a cold kind of darkness swallowed me whole.

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[romaleen]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[monaleen101]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[iamownerofme]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[shelyold]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[iammeandmy]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[januishstory]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link