Easy Chocolate Souffle Recipe
You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.
PRE-ORDER MY BOOK!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Professional Brownie making with Tara Vallenari
Oh yeahhh baby.
Chocolate Sour Cream Bundt Cake - Easiest Chocolate Cake Recipe Ever!
Learn how to make a Chocolate Sour Cream Bundt Cake Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Chocolate Sour Cream Bundt Cake!
Do This For a Perfect Chocolate Souffle | Recipe from Paris
This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW.
Check out these other sweet #Holiday recipes:
Crinkle Cake - Easy & Delicious Youll Want to Make it Now:
Snowball Cookies Santa Will Love - Greek Christmas Cookies | Kourabiedes:
Chocolate Hazelnut Biscotti:
How To Make Best Pumpkin Pie Ever:
Sticky Toffee Pudding & Maple Bourbon:
Silky Chocolate Pudding Recipe:
My Dad's Best Banana Bread:
Best Baklava Recipe:
Galaktoboureko Greek Custard Dessert :
How To Make Perfect French Crepes:
Best Apple Pie Recipe, All Butter Pastry:
Reveal - Best Apple Pie, All Butter Pastry:
Ice Cream Sandwich:
Lightest Creamiest Cheesecake :
Ultimate Chocolate Chip Cookies - 3 Ways :
How To Make Tiramisu:
Rice Pudding, Ultimate Comfort Food:
Maple Butter Tarts:
Silky Creme Brulee, No Bake:
Cinnamon Rolls (buns) soft & sticky with Cream Cheese Frosting & Maple Glaze:
Easy Pavlova Recipe:
Loukoumades - Greek Honey Donuts:
Subscribe for more videos:
RECIPE: CHOCOLATE SOUFFLEE
125 ml 35 % cream ( ½ cup)
120 gm bittersweet chocolate , (4 oz )
2.5 ml vanilla (1/2 tsp)
20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. )
3 eggs, separated + 2 whites
70 gm granulated or caster sugar (1/3 cup )
Icing sugar or cocoa for sprinkling
Preheat oven to 425 no convection degrees F.
Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff.
Fill a medium baking dish with water 2 inches high.
Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes.
Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly .
Reduce oven temp to 400 D.
Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle.
Makes 6
Creme Anglaise:
250 ml full fat milk (1 cup )
75 gm sugar ( 1/3 cup )
3 large egg yolks
1/2 vanilla bean, scraped
Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml)
In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely.
Pour into finished souffle , as per video.
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#souffle #chocolatesouffle
Grand Marnier Brownies Are They ANY Good?
Grand Marnier Brownies Recipe
This week on our exploration of chocolate brownie recipes... Glen adds a little Grand Marnier Orange liqueur to the mix. The idea is that the Orange will enhance and compliment the chocolate flavour - maybe.
Ingredients:
6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan
6 oz (170g) coarsely chopped semisweet chocolate
½ cup (125 mL / 110g) granulated sugar
½ cup (125 mL / 90g) Brown sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
2 Tbsp (30 mL) Grand Marnier
2 Tbsp (30 mL) chocolate liqueur
3/4 cup (175 mL / 120g) all-purpose flour
1/4 cup (60 mL / 25g) unsweetened cocoa powder
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL / 7g) salt
For more brownie recipes check out the Brownie Recipe Project playlist:
Method:
Preheat oven to 350 ºF (180 ºC).
Grease an 8x8 baking pan and line with a parchment paper sling.
Brown the butter in a medium-sized saucepan.
Stir occasionally; it will foam and spatter as the water content 'boils' off.
The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
Remove from the heat.
Stir chocolate into browned butter until chocolate is melted .
In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Beat on medium speed until pale and creamy.
Whisk in the chocolate liqueur, and the Grand Marnier.
With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
Pour batter into prepared pan, smoothing top with a spatula.
Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
Let cool slightly in pan, then lift out with parchment sling.
For more brownie recipes check out the Brownie Recipe Project playlist:
Le Gourmet TV is the premium food and recipe channel on Youtube. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes.
Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works.
Check out our Recipes and Cooking Youtube Channel:
Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website:
Visit our Homebrew Beer channel:
Visit our Travel channel:
#Brownies #ChocolateBrownies #BrowniesRecipe
#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes
Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-
How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
DISCLAIMER:
As an Amazon Associate, I earn from qualifying purchases.
Links included in this description might be affiliate links. If you purchase a product with the links that we provide, we may receive a small commission. There is no additional charge to you! Thank you for supporting Fuzz & Buzz so we can continue to offer you free content each week!
Some of the equipment we use to film our recipes
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
Canon EOS 70D Digital SLR Camera (Body Only) ►
Rode NT-USB Versatile Studio-Quality Microphone ►
Canon EF-S 18-55mm Zoom Lens ►
Rode VideoMic Go, Light Weight On-Camera Microphone ►
JOBY GorillaPod 5K Kit. Professional Tripod 5K ►
Cake pans & Kitchen tools used in our videos
Le Creuset Toughened Non-Stick Frying Pan Set►
Le Creuset Tri-Ply Stainless Steel Saucepan ►
Le Creuset Tri-Ply Stainless Steel Shallow Casserole ►
KitchenAid 14-Cup Food Processor with Dicing Kit ►
KitchenAid Artisan Series 5-Qt. Stand Mixer►
KitchenAid 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid ►
Global 3-Piece Knife Set 3.5 Paring Knife 5 Serrated Utility Knife and 7.5 Chef's Granton Edge Knife►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Perfect Results Premium Non-Stick Square Cake Pan 8-inches ►
Wilton Aluminum Round Cake Pan, 14 x 3-Inch
►
Wilton Round Cake Pan, Great Baking Results, Aluminum, 3-inch x 12 inch
►
Wilton Aluminum Round Cake Pan, 10 x 3-Inch
►
Wilton Aluminum Round Cake Pan, 8 x 3-Inch
►
Wilton Round Cake Pan, Durable Heavy-Duty Aluminum, 6 x 3-Inches
►
Wilton Performance Pans Aluminum Round Cake Pan, 8-Inch
ADD US ON:
Facebook:
Twitter:
Instagram:
Pinterest:
----------------------------------------------------------------------------
Visit our Website:
#10minutesrecipe #cookwithme #Tiramisu