SOUFFLÉS MAIN PAGE

APPETIZERS SOUFFLÉS

Blue cheese and walnut soufflé
Cheese souffle
Cheese jalapeño soufflé
Goat cheese soufflés in phyllo cups
Ham and spinach souffle
Parmesan polenta soufflé
Soufflé renversé


VEGETABLES SOUFFLÉS
Carrot soufflé
Carrot soufflé with parsley sauce
Fiddlehead soufflé
Eggplant soufflé



DESSERT SOUFFLÉS
Chocolate-mocha Soufflé
Cinnamon Soufflé
Banana Soufflé
Frozen orange soufflés
Frozen individual strawberry soufflés
Grand Marnier Soufflé
Lemon souffles with macademia nut sauce
Light chocolate soufflés
Mango soufflé
Prune soufflés
souffléed crêpes with Cointreau
Raspberry hazelnut praline soufflé glacé
Tangerine Soufflés

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LIGHT CHOCOLATE SOUFFLÉS

Can be prepared a day in advance and refrigerated until needed.
Serves: six
Makes six 1-cup soufflés

1 teaspoon butter, softened
1 teaspoon sugar
1/2 cup cocoa
5 ounces bittersweet chocolate, cut into small chunks
1/3 cup light cream
1/2 cup water
1/2 cup sugar
1 tablespoon water
8 egg whites

Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate until needed.
In a medium bowl, combine cocoa and chocolate. In a small pan, combine light cream with water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
In a small pan, combine sugar with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees on the candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg whites.
Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into soufflé molds.
Refrigerate, uncovered, up to 24 hours ahead of serving.
To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with confectioners' sugar before serving. Serve immediately.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.