Chocolate Liqueur Souffles

Name: Chocolate Liqueur Souffles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bread flour; 2 Tbsps butter; 59 milliliters chocolate liqueur; 2 Tbsps cornstarch; 4 egg whites; 4 egg yolks; 177 milliliters milk; 2 teaspoons unsweetened cocoa powder; 1 teaspoons vanilla extract; 59 milliliters white sugar, divided

Chocolate Liqueur Souffles requires around 1 hour from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 16g of fat, and a total of 286 calories. This recipe serves 4. A mixture of bread flour, butter, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat an oven to 400 degrees F (200 degrees C). 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.

Ingredients you will need

Chocolate

Raspberries

Butter

Sugar

Equipment you will use

Ramekin

Oven

Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside.

Ingredients you will need

Cocoa Powder

Corn Starch

Sugar

Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.

Ingredients you will need

Egg Yolk

Butter

All Purpose Flour

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Yolk

Custard

Butter

All Purpose Flour

Milk

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

Spatula

Cook and stir the custard until it thickens, about 1 minute.

Ingredients you will need

Custard

Remove from the heat, stirring occasionally to keep it smooth.

Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture.

Ingredients you will need

Corn Starch

Egg Yolk

Liqueur

Vanilla

Cocoa Powder

Sugar

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.)

Ingredients you will need

Custard

Equipment you will use

Whisk

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.

Ingredients you will need

Egg Whites

Custard

Sugar

Equipment you will use

Spatula

Whisk

Immediately transfer the souffle batter 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.)

Equipment you will use

Ramekin

Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set.

Equipment you will use

Oven

Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

Ingredients you will need

Raspberry Sauce