Chocolate Liqueur Souffles

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    Chocolate Liqueur Souffles

    Chocolate Liqueur Souffles

    (20)
    1hr


    26 people made this

    About this recipe: I won a gold medal with this recipe in a culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.

    Ingredients
    Serves: 4 

    • 1 tablespoon butter, for ramekins
    • caster sugar for dusting
    • 2 teaspoons best quality cocoa powder
    • 2 tablespoons cornflour
    • 4 tablespoons caster sugar, divided
    • 2 tablespoons butter
    • 2 tablespoons bread flour
    • 180ml milk
    • 4 egg yolks
    • 4 egg whites
    • 1/2 teaspoon vanilla extract
    • 60ml chocolate liqueur
    • 2 tablespoons chocolate chips, melted (optional)
    • 60g fresh raspberries for garnish (optional)

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat an oven to 200 C / Gas 6. Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
    2. Combine the cocoa powder, cornflour and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
    3. Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
    4. Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornflour mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
    5. About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
    6. Immediately transfer the souffle mixture into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    66

    This turned out wonderful. Not for the novice cook as you do have to juggle many tasks but that said this was my first souffle in years. It is a forgiving recipe. I roughly halved ingredients. I did not have chocolate liquor and used brandy instead. I made a small hole in the top and stuffed the souffles with the melted chocolate chips (I added a bit of butter to the chocolate chips and melted it in the microwave to help with consistency). Still fantastic. I watched several YouTube videos on how to make a souffle before attempting this- I would highly recommend doing this.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

    by
    46

    Thank you for sharing this delicious recipe! The only ingredients I altered about the recipe was that I substituted the quantity of milk with heavy cream. And for the gal who asked about what size ramekin: I have single serving ramekins (7oz) and was able to use this recipe for 4. The chocolate chips he noted as ''melted (optional)''; I used a bit of intuition that he meant for the drizzle of the raspberry at the bottom of the souffle. If he meant it like that or not, I did it anyway and they came out very delicious! Bravo!  -  07 Feb 2009  (Review from Allrecipes US | Canada)

    by
    26

    It would really help to know what size ramekins are needed. Also, you never said what to do with the chocolate chips. I wonder if this recipe can be made in one large souffle dish, and if so, what size? Feb.10 Update...thanks for telling the ramekins size, David's Chimpy! I also used a little intuition and removed "of the raspberry" from your statement about the chocolate chips, to understand what you meant. I think you're correct and the melted chocolate chips are to be drizzled in the bottom of the ramekins, along with the optional raspberry in each.  -  03 Feb 2009  (Review from Allrecipes US | Canada)

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