Chocolate-Hazelnut Soufflé Crêpes

Name: Chocolate-Hazelnut Soufflé Crêpes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons cream of tartar; 6 soufflé crêpes (8 in.); 4 larges egg whites; 3 Tbsps granulated sugar; 3 Tbsps hazelnut-flavor liqueur such as Frangelico; 118 milliliters hazelnuts; 6 servings Powdered sugar; 170 grams semisweet chocolate, chopped; 177 milliliters whipping cream

Chocolate-Hazelnut Soufflé Crêpes might be a good recipe to expand your side dish collection. This recipe serves 6. One portion of this dish contains about 7g of protein, 29g of fat, and a total of 463 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of hazelnuts, hazelnut-flavor liqueur such as frangelico, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a 350 regular or convection oven, bake nuts in an 8- or 9-inch-wide pan until lightly browned under skin, about 15 minutes.

Ingredients you will need

Nuts

Equipment you will use

Oven

Frying Pan

Pour onto a towel; fold towel to enclose nuts and rub packet between your hands to remove as much brown nut skin as possible.

Ingredients you will need

Nuts

Dry Seasoning Rub

Let cool. Lift nuts from towel, leaving skins behind. Whirl nuts in a food processor or blender with liqueur until a smooth paste forms; scrape container sides as needed.

Ingredients you will need

Liqueur

Nuts

Equipment you will use

Food Processor

Blender

In a 1- to 2-quart pan over high heat, stir whipping cream until boiling.

Ingredients you will need

Whipping Cream

Equipment you will use

Frying Pan

Remove from heat; add chocolate and stir until sauce is smooth. Measure 1/4 cup chocolate sauce into a microwave-safe bowl; set aside for garnish.

Ingredients you will need

Hot Fudge Sauce

Chocolate

Sauce

Equipment you will use

Microwave

Bowl

Add hazelnut-liqueur paste to chocolate sauce in pan, nest in ice water, and stir until well mixed. Stir often until mixture cools to room temperature, 3 to 4 minutes.

Ingredients you will need

Hot Fudge Sauce

Water

Hazelnuts

Liqueur

Equipment you will use

Frying Pan

In a deep bowl with mixer on high speed, beat egg whites and cream of tartar until they form a thick foam. Continue to beat, gradually adding granulated sugar and until whites hold distinct peaks.

Ingredients you will need

Granulated Sugar

Cream Of Tartar

Egg Whites

Equipment you will use

Blender

Bowl

Stir about 1/4 of the whipped whites into the chocolate-hazelnut mixture. Scrape chocolate-hazelnut mixture into bowl with remaining whites and fold gently until blended.

Ingredients you will need

Chocolate

Hazelnuts

Equipment you will use

Bowl

Lay crpes on a counter, pale sides up and slightly apart. Mound equal portions of chocolate-hazelnut mixture in the center of crpes and quickly fold all crpe sides over filling to enclose, making packets 3 to 3 1/2 inches square.

Ingredients you will need

Chocolate

Hazelnuts

Lay packets seam side down.

Butter 6 shallow ramekins (5- to 6-in.-wide rounds or 4- by 6-in. ovals) and lay 1 filled crpe, seam down, in each dish. Or arrange crpes slightly apart in a buttered 10- by 15-inch pan.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Frying Pan

Bake in 400 regular oven or 375 convection oven until centers barely jiggle when lightly touched, 10 to 15 minutes. If reserved chocolate sauce in bowl has solidified, warm in a microwave oven on full power (100%) for about 1/2 minute, stirring once or twice.

Ingredients you will need

Hot Fudge Sauce

Equipment you will use

Microwave

Oven

Bowl

Serve dessert in ramekins or use a wide spatula to transfer to plates. Sift powdered sugar over crpes. Top with ice cream and chocolate sauce.

Ingredients you will need

Hot Fudge Sauce

Powdered Sugar