Sweets are very difficult to refuse. There are times when you feel like being "sweet", but you don't want to overload your body with a shock dose of sugar. This problem can be solved by preparing a delicious and light delicacy. Remember the soufflé sweets? This is a delicate weightless filling, doused with chocolate. Make a soufflé at home by serving it in cocotte makers. This dessert can become one of your family's favorites.

From the history

Soufflé is a French word for breath. The fact is that during the baking process, the prepared air mass rises strongly under the influence of temperatures. Then it is lowered as soon as the product is taken out of the oven. This process is similar to breathing and the romantic French called the delicacy "soufflé". The first dessert recipes appeared in the 18th century in French cookbooks. They may differ slightly from each other, one thing is invariable - it should be an egg mixture, beaten well to strong peaks, with various confectionery additives. Our recipe is as close to the classic as possible. We offer a step-by-step algorithm on how to make a chocolate soufflé.

The recipe for a real chocolate soufflé

Ingredients:

• Bitter chocolate with 70% cocoa - 150 g.
• Flour - 20 g.
• Egg whites - 6 pcs.
• Egg yolks 3 pcs.
• Heavy cream - 2 cups
• Powdered sugar - 100 g.
• Vanilla extract - 1 tsp
• Butter - 70 g.
• Cocoa powder - 2 tsp
• Sprinkle cinnamon - optional
• A pinch of salt

1. Separate the egg whites from the yolks. Do this carefully, because a small hit of the yolk in the protein mixture will not allow you to beat it to the peaks. By the way, for the same reason, you need to use exclusively dry dishes for whipping. A drop of water can ruin the future chocolate soufflé. Better to use fresh eggs. Only fresh protein can be whipped until firm.
2. Grind the dark chocolate with a knife, transfer the pieces to a refractory container. Put in a water bath. Stir until smooth. Dissolve 50 g of butter in the chocolate and continue stirring until the mixture is glossy. Remove mass from heat and cool.
3. Stir the egg yolks into the chocolate mixture. Make sure it is really cool, otherwise the yolks will curl. Pour flour there and stir until the lumps disappear.
4. Preparing the whipped cream. Take heavy cream, mix it with vanilla extract. Beat them with a mixer on high speed. You can use a hand mixer, but it will be very time consuming. The mass should not be too strong. Put it in the refrigerator for a while.
5. Beat the whites separately until foam forms, continue to work with the mixer for no more than a minute. Add powdered sugar and salt. In proven recipes, it is recommended to place the container with proteins over steam and continue beating until the lumps of powder are completely dissolved. Remove from the water bath and continue whisking until the mixture is thick.
6. Use a silicone spatula to knead the protein mixture into the chocolate in portions. Stir well each time with an inverting motion.
   Add chilled whipped cream in the same way. Many are interested in how to make sure that the proteins do not fall off during the stirring process. They need to be transferred to the chocolate-protein mass in portions and mixed with inverting movements, grabbing the mixture from the edges and moving it to the center of the container.
7. Close the container with the preparation for the chocolate soufflé with cling film, but for now, if you wish, you can use the recipe for chocolate sauce for dessert. Heat some heavy cream, but do not bring it to a boil. Grate a small amount of dark chocolate and melt in hot cream.
8. Prepare the cocotte makers in which you will bake the chocolate soufflé. Brush the inside of the portion pots with the remaining butter. Do not be stingy, the fatter the walls are, the easier the chocolate soufflé will rise. Sprinkle the cocoa powder over the molds.
   Place the mixture in the pots, periodically tapping the bottom of the molds on the table. This is necessary in order to avoid the formation of air voids in the mixture. Otherwise, the dough will not rise and will not look aesthetically pleasing. In some recipes, it is recommended to apply the mixture to the top of the cocotte maker. They motivate that the soufflé will rise very strongly, and maybe it won't even go down. But this is not the case. A properly prepared soufflé will surely fall off - it's true. And by pouring the mass to the very brim, you risk that the dough will simply run away. I would not like the efforts to be wasted. Therefore, pour ¾ of the container.
9. The chocolate soufflé does not take long to cook - 15 minutes and can be served. Place the cocotte makers in a preheated oven to 180 degrees. Somewhere in the middle of the cooking time, increase the temperature to 200 degrees. During this time, you can watch the dessert "grow". Quite an interesting sight. It is advisable to serve in the heat of the heat, because this delicacy is so airy that its cap immediately falls off.
10. Before serving the sweetness to the table, have time to make a few beautiful touches. For example, you can sprinkle with cinnamon, cocoa or powdered sugar, mint leaves if you wish, or put a cocotte on a plate and put a couple of ice cream balls on it.

There are housewives who are afraid to fail with soufflé baking. In this case, you can use the freezing method. Do everything exactly as in this recipe, provided that you exclude flour. If desired, add pre-diluted in cold water, squeezed and warmed gelatin or agar agar for a more stable form. Pour the mixture into portion molds and refrigerate for several hours. It can be served in cocotte makers, but most often the bottom and walls of the form are dipped in hot water for a minute and after that it is easier to lay out the soufflé by simply tipping it onto a plate.

There is another way of serving: cut the frozen soufflé into cubes and dip in melted chocolate, then put it back in the cold for several hours. Thus, you will receive homemade soufflé sweets that are in no way inferior to store-bought ones.

In contact with

Today I will share with you a recipe for a chocolate soufflé, which my beloved husband was waiting for 4.5 years in my performance (and, nevertheless, he waited!) :) The soufflé came out delicious !! Delicate around the edges, flowing chocolate in the middle, with crunchy caramelized cane sugar on the bottom and sides of the mold ... Mmm ... Received the well-deserved title of "ideal wife" and unquestioning worship%))

To me, like many other culinary experts, the process of making a soufflé at first seemed very difficult and it was scary to take on it, but in reality everything turned out to be completely different. This dessert, provided that the instructions are strictly followed, even a beginner can do. To make everything work out for you, I will tell you all the secrets and give you step-by-step instructions (of course, with a photo!).

Today I "ll share chocolate souffle recipe, a dessert my husband has been waiting for me to cook for whole 4.5 years! (What a patience he has!). I" ve been thinking that it is so difficult to cook a souffle and was scared a little bit in the beginning, but it turned out there is nothing difficult at all. This dessert even a novice in culinary world can do! Just follow the instructions below, I "ll give you all necessary tips (photos of the process are included!).

You will need:

- 200 g of the best dark chocolate (70-80% cocoa) that you can find (I keep 4-5 bars of Korkunov dark chocolate at home for making chocolate desserts, it has never let me down)
- 60 ml. cream 33% fat
- 2 tbsp. butter
- 6 eggs (separate the whites from the yolks), take the freshest eggs, the soufflé will only be baked in half and the freshness of the eggs, as in the case of tiramisu, is quite critical
- 4 tablespoons sugar, regular white, fine
- butter and Demerara cane sugar for preparing soufflé tins

I have such tins, 4 small ones (for serving soufflés when guests come to us) and 2 big ones (for those wonderful evenings when we romantically eat freshly baked soufflés together)%)))

1. Grease the soufflé tins with room temperature butter and sprinkle with cane sugar until the sugar covers the bottom and sides of the dish.

The sugar will "grab" with the butter and stick around the mold from the inside like this. This must be done not only so that the soufflé rises better and, if necessary, is easier to remove, but also to form a delicious caramel crust along its edges.

A little more effort and all the soufflé tins are ready for baking!

2. Melt 2 tablespoons in a water bath. butter, cream and chocolate. Stir with a whisk until a smooth chocolate mass is formed.

Melt, stir slowly.

This is what my water bath looks like.

This is what our chocolate mixture looks like.

3. Stir in the yolks one at a time.

After mixing in the yolks, the mixture will become noticeably thicker.

Now let's move on to proteins.

4. Beat the whites until soft peaks (at the stage of soft peaks, the mixture takes on an airy state, the peaks are tender, if you dip your finger and pull it out, a peak remains, but it is soft and its tip invariably falls down).

Soft peaks look like this. Pay attention to the edges of the form.

5. Pour in 5 tbsp alternately. sugar, beat on until stiff peaks. The mixture will turn white, glossy, shiny.

The hard peaks look like this (look again at the edges of the form, remember this stage of the required density).

6. Gently whisk the whipped egg whites and sugar into the chocolate mass. You need to stir in gently, in a circular motion, lifting the mixture from the bottom up, without breaking air bubbles, so that the mousse you create increases in volume.

Stir in the proteins in portions, stirring each portion until a homogeneous chocolate mass is formed, which will gradually turn into an airy mousse. Before adding the next portion of proteins, make sure that there are no more white streaks and lumps in the mass.

At one time, I add about this amount of whipped proteins with sugar.

Look at how porous the texture has become in the mousse!

7. Pour the soufflé into the molds.

8. While preparing the soufflé mixture, preheat the oven to 180 degrees Celsius.

9. Bake the soufflé for 12-15 minutes (it should rise, grasp slightly around the edges, but in the middle, with a light hit on the oven window, it should vibrate. The juice itself is when the soufflé is baked along the edges and bottom, and in the middle it has a flowing chocolate sauce!

Soufflé slowly but surely rises and increases in volume!

Remove the finished soufflé from the oven and sprinkle with powdered sugar. Submit immediately!

10. Bon appetit!

If you do everything right, I guarantee you and your guests will be delighted;))) What I especially like about the soufflé is the feel of the contrast of textures - soft at the bottom and around the edges, wet-flowing chocolate in the middle and crunchy caramel. if you scrape the sides of the mold with a spoon.

Loose Earl Gray goes well with soufflé.

Important: Since a hot soufflé is a perishable product, it should be eaten immediately after removing it from the oven. However, this does not mean at all that you have to jump around the kitchen for a long time in the presence of guests. You can add the soufflé mixture in advance and pour it into prepared molds too! You can store all this splendor in the refrigerator for 2-3 days. It is better to get the soufflé out of the refrigerator a couple of hours before placing it in the oven, but if you forgot to do this, just bake it for a couple of minutes longer.

You will need:

- 200 g best dark chocolate (70-80% cocoa) which you are able to find (I always keep at home 4-5 tiles of dark chocolate "Korkunov" for making deserts. It has never let me down)

- 60 ml. cream 33% fat

- 2 tbsp butter

- 6 eggs (separate the whites from the yolks), take the freshest eggs, soufflé will get baked only half-throughand the freshness of eggs is critical

- 4 tbsp sugar, plain white, fine

- butter and Demerara cane sugar to prepare the molds for the soufflé

1. Grease the soufflé molds with butter of room temperature and sprinkle with sugar cane so that the sugar sticks and covers bottom and sides of the mold.

Sugar shall "grab" oil and cling to form "s sides. This should be done not only to help soufflé to rise better and to be taken out easily if needed, but also for the formation of a delicious caramel crust on the edges.

A little more effort and all the molds for soufflé baking are ready!

2. In a water bath melt 2 tablespoons butter, cream and chocolate. Stir with a whisk until chocolate mass is smooth.

Melt, stir slowly.

3. Stir in egg yolks one at a time. After adding yolk mixture becomes noticeably thicker. Now let "s take care of egg whites.

4. Whip the whites until soft peaks appear (under soft peaks mixture becomes airy and the peaks are tender, if you dip your finger in and pull it leaves a peak, but it is soft and the tip falls down).

5. Pour alternately 5 tablespoons sugar then whisk until stiff peaks appear. Themixturemustturnwhiteandglossy.

Remove soufflé from the oven when it is ready and decorate with powdered sugar. Serve immediately!

10. Bon appetit!

If you do it right, I guarantee you and your guests will be delighted;))) What I particularly like about the soufflé is feeling the contrast of textures - soft on the bottom and around the edges, moist and fluid middle and crisp chocolate and caramel, when you scrape mold with a spoon.

The loose Earl Gray tea fits perfectly to this soufflé.

Enjoy!

Important: Hot soufflé is a product which must be served immediately after removal from the oven. However, this does not mean that you will have to be busy in kitchen when you have guests. You can prepare soufflé mixture in advance and pour into prepared molds! You can keep all this splendor in the refrigerator for 2-3 days. It is better to get the soufflé out of the fridge a couple of hours before putting it in the oven, but if you forget to do this, just bake a few minutes longer.

Probably, everyone in life has moments of weakness, when at the evening hour you desperately want to sit in a cozy cafe somewhere in Paris, listen to the quiet sounds of an accordion, admire the evening lights of the city and enjoy the taste of coffee with a sweet airy dessert, refined like this evening. The chocolate soufflé recipes below will allow you to plunge into a romantic atmosphere without visiting France.

"Hot" chocolate soufflés

Of course, it is not always and not for everyone to be in Paris at will, but each of us can create an appropriate atmosphere at home. And an exquisite, light French dessert - a chocolate soufflé - will help us in this.

Translated from French, soufflé means airy, lush, and also inspiration. And what is true is true, without inspiration you should not take this dish.

Strictly speaking, the soufflé does not have to be sweet and even more so chocolate, it can be vegetable, meat, mushroom, fish, cottage cheese, berry and many others. But chocolate soufflé is “something special,” as they say in Odessa.

The basis of any soufflé is made up of beaten egg whites and a base mixture that determines the taste of the future dish. In our case, the base will be chocolate mass in various variations.

Classic recipe

The first thing to look for is the freshness of the products used, in particular the eggs. Second, all ingredients should be at room temperature. In addition, it should be remembered that before you start preparing the portioned soufflé, you should prepare the baking tins. Ceramic containers are best suited, however, if they are not available, silicone or metal containers will come off, but this is still a compromise. Molds need to be smeared with butter, then pour sugar inside and immediately pour it out. The sugar crystals will stick to the oil base and create a "fur coat" on which the souffle mass will be laid out later. Now you need to put the prepared molds in the refrigerator and forget about them for a while.

It's time to start preparing the chocolate soufflé directly.

We will need:

• 140 g of bitter chocolate;
• 50 g butter;
• 70 g sugar;
• 4 egg yolks;
• 2 egg whites.

1. Break the chocolate into pieces, put it in a saucepan and melt it in a water bath.
2. Add butter and sugar to the melted chocolate.
3. Stir until we get a homogeneous (homogeneous) mass.
4. We remove from the bath, cool to room temperature.
5. Separate the yolks from the whites. Add 4 yolks to the cooled chocolate-butter mass. Stir until smooth.
6. Beat the whites until they become elastic foam, which is extremely important, since the success of the whole enterprise depends on it.
7. Then, gently gradually introduce the proteins into the prepared chocolate mass. First, in a circular motion, distribute them on the surface, and then gradually intervene in the remaining part. You should get a homogeneous airy chocolate mass.
8. We take out the forms from the refrigerator, put half of the future soufflé in them. Then we put a towel folded several times on the table and sharply knock on it with the bottom of the container with the mass, after which we fill in the form to the end. Separate the mass from the walls of the mold with a thin knife. These ritual actions should prevent the finished soufflé from falling off.
9. We heat the oven to 200 degrees and only after that we put the filled baking dishes.
10. We bake for 7 minutes without opening the oven door. We take out the soufflé from the oven, serve it hot or cold with powdered sugar, chocolate icing, jam or a scoop of ice cream. You can also put a leaf of mint for added piquancy.

Delicate dessert on semolina

Thanks to a step-by-step recipe for making a chocolate soufflé on semolina, even a novice housewife can surprise her loved ones with a magnificent dessert.

We will need:

• 100 g semolina;
• 200 ml of milk;
• 100 g sugar;
• 40 g butter;
• 2 eggs;
• 2 tbsp. l. cocoa;
• grated chocolate.

1. From semolina and milk on a steam bath. Boil water in a large saucepan, place a smaller saucepan inside, previously rinsed with water. Pour in the milk, wait for it to boil, pour in the semolina in a thin stream or using a sieve, stirring constantly, in order to avoid the appearance of the main enemies of cooks - lumps. If the mean lumps still started to form, take a whisk and stir the porridge with them. The lumps will disperse. Cook for 10-15 minutes, then close the lid and leave to cool to room temperature.
2. Mix 2 yolks with sugar, add butter and cocoa, mash.
3. Add the egg mass to the porridge, mix until smooth, this will be the base of the soufflé.
4. Whisk the whites into a strong foam, add to the base in parts, stirring slowly.
5. Beat the resulting mass with a whisk or mixer and put in molds, previously coated with butter and cooled in the refrigerator.
6. Pour water into a baking sheet, place the souffle molds in it and bake in the oven for 15 minutes.
7. Remove the finished soufflé from the oven, cool, sprinkle with grated chocolate.

Dessert in the microwave

For those who do not want to mess with the oven (there are some), a recipe for making soufflé in the microwave is offered.

We will need:

• 2 large or 3 small eggs;
• 70 g sugar;
• 50 g of chocolate;
• 2 tbsp. l. cocoa.

Chocolate delicacy in the microwave

Another recipe for the microwave. But if in the previous version chocolate was used only as inclusions, then here it acts as a director, producer and guest star.

We will need:

• 150 g of black chocolate;
• 150 g butter;
• 2 whole eggs and 2 egg yolks;
• 3 tbsp. l. Sahara;
• 2.5 tbsp. l. flour;
• lemon zest (3 g per 1 serving) to taste.

1. We break the chocolate into pieces, cut the butter into cubes, put it in one bowl and melt it in the microwave at low power or in a water bath.
2. Leave to cool to room temperature.
3. Add 2 eggs and 2 yolks, sugar, flour and lemon zest (to taste), mix with a whisk until smooth.
4. We pour the resulting mass into ceramic mugs so that it is 2/3 full of them.
5. We put it in the microwave, turn it on at maximum power (1000 watts) and cook for 2.5–3 minutes. If the maximum microwave power is lower, increase the cooking time. Signal to turn off can be a significant increase in the volume of the soufflé, in general, you see what "crawls" out of the cup - turn it off and take it out.
6. Eat hot - you can eat a chocolate treat right after you take it out of the oven.

"Cold" chocolate soufflés

In the first part, we got acquainted with the recipes for a chocolate soufflé, which must be heat treated before getting the finished dish. Now let's turn to the "cold" options, in the preparation of which the refrigerator is involved, not the stove.

Cottage cheese dessert with cocoa and gelatin

We will need:

• 500 g of cottage cheese;
• 100 ml of milk;
• 2-4 st. l. honey;
• 2 tbsp. l. cocoa;
• 1 glass of hot water
• 15 g of gelatin.

All ingredients (except water) should be at room temperature.

Cake Gelatin Recipe

A soufflé can perform with a solo program as an independent dessert, or it can go in a duet with a cake, and then you get a light and airy cake.

Step 1: prepare the chocolate.

Pour about half of the water into a larger saucepan and put it on the fire, we need boiling water. In the meantime, we break the chocolate bar in our hands as small pieces as possible and put them in the second saucepan (the one that is smaller). Rub the butter on a medium grater and add to the chocolate. It is best to use frozen so that it does not melt during the rubbing process. As soon as the water boils in the saucepan, put the smaller saucepan directly into the boiling water and, stirring constantly with a tablespoon or wooden spatula, melt the chocolate along with the butter. Important, so that the chocolate mixes well with the butter. As soon as the mass has become homogeneous, turn off the fire.

Step 2: prepare the rest of the ingredients.

Drive three eggs into a separate bowl and add granulated sugar. Mix gently with a mixer until the egg mass is homogeneous.
Not worth whipping, but just mix well. Then add cocoa powder, (mixed), flour (mixed) and milk in turn.
The next step is to mix the chocolate mass with the egg and milk mass.
If the chocolate has frozen a little, you can reheat it in a water bath.

Step 3: prepare the soufflé.

We fill the molds with the resulting chocolate mass to about 3/4 of their volume. Then put them in the freezer for about 60 minutes.
We turn on the oven and set the temperature to 170 degrees. We are waiting for it to warm up well. Then (after an hour) we take out the molds from the refrigerator, rearrange them on a baking sheet and place it in a preheated oven for 15 minutes. It is very important not to bake the soufflé, otherwise there will be no semi-liquid chocolate inside. Below in the photo you can clearly see how the chocolate cures inside the souffle.

Step 4: serve.

We take out the finished juicy soufflé from the molds, put it on a dish, pour with cream and serve! Bon Appetit!

Instead of a mixer, with the proper skill, it is quite possible to use an ordinary whisk.

The soufflé can also be served cold. In this case, it goes well with ice cream (not chocolate).

Calorie content: Not specified
Cooking time: Not indicated

The base of this delicious chocolate dessert is crumbly biscuits mixed with butter and cocoa. Soufflé is made from delicate cottage cheese, chocolate, cream and gelatin. A very tasty and very chocolate dessert, easy to prepare, spectacular and festive. It can be prepared in small portions, in small tins, or made into a cake using a split baking dish. If you are preparing a soufflé cake, then the proportions need to be doubled; in the recipe, the calculation of the products is given for two desserts, which were prepared in tins with a diameter of 10 cm.

Ingredients for the base of the dessert:

- friable biscuits (like "Baked milk") - 150 gr;
- butter - 50-70 gr;
- milk - 3-4 tbsp. l;
- cocoa powder - 1 tsp.

For a chocolate soufflé:

- black or milk chocolate - 50 gr;
- sugar - 4-5 tbsp. l;
- fatty pasty cottage cheese - 350 gr;
- cream - 100 ml;
- instant gelatin - 1 tbsp. l;
- vanilla sugar - 1 sachet (optional).

How to cook from a photo step by step

To prepare the base for a chocolate soufflé without baking, you will need soft crumbly cookies. Of the ready-made, you can recommend Baked Milk or Buratino without nuts. Or you can bake it. Crumble the cookies and transfer to a blender. Grind into very fine crumbs, almost into flour.




Mix the crushed biscuits with the cocoa powder. Add softened butter.




You should get a viscous, slightly sticky mass, resembling plasticine in density. If it crumbles and does not keep its shape, pour in a little milk. Stir in milk, try to make a flat cake out of the "dough". Add more milk if necessary.






When the mass has acquired the desired density and plasticity, put it in small tins or in a split baking dish. Smooth over the entire surface with your fingers in an even layer. Remove the molds in the refrigerator for 1 hour until the base solidifies completely.




Break the chocolate into pieces, put in a ladle and melt in a water bath until liquid.




If you want the soufflé to be tender, not very dense, put the gelatin a little less than a tablespoon. For a denser chocolate soufflé, you need 1 full tbsp. spoon of gelatin. Pour 3 tbsp into the gelatin. l. water at room temperature, dissolve the gelatin in a water bath. You need to warm it up until the gelatin becomes liquid. Cool slightly.






Add sugar and a bag of vanilla sugar to the curd.




Pour in cream - fat content not less than 20%. Beat everything with a blender into a fluffy creamy mass.




Add melted chocolate to the curd cream. Beat the mixture thoroughly again. Pour in warm gelatin (the curd mass should be slightly warm) and beat immediately with a blender so that the gelatin spreads evenly and does not gather in lumps.




Remove the base molds from the refrigerator. Leave at room temperature for 10 minutes. Fill with ready-made soufflé, smooth the top. Put in the refrigerator again for 3-4 hours until the soufflé hardens completely. Keep a larger cake in the refrigerator overnight or 10-12 hours.






Remove the molds from the frozen soufflé. If the shape is dense, walk along the walls with a knife. It is easy to bend the silicone or plastic mold from the walls without using a knife. Trim the base, remove the crumbs from the plates.




Decorate the no-bake chocolate soufflé with sprinkles or grated chocolate, cocktail cherries. Serve the dessert at room temperature or slightly chilled.

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