Chocolate Hazelnut Souffle

Submitted by SilverOpera

"Adapted from Giada De Laurentiis' Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don't be afraid of the dreaded souffle - this one is easy and elegant."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 6 souffles
• Serves: 6

ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon sugar
• 1⁄4 cup sugar
• 2 tablespoons hazelnut-flavored liqueur (I recommend Frangelico)
• 1⁄2 teaspoon vanilla
• 3 ounces dark chocolate (high quality)
• 6 ounces milk chocolate (high quality)
• 1⁄4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 4 eggs, separated
• 1⁄4 teaspoon cream of tartar

directions

1. Preheat oven to 375.
2. Butter and sugar 6 ramekins.
3. Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
4. Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
5. Place mixture in the freezer for 10 minutes to allow it to set.
6. Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
7. Place flour in a double boiler and slowly whisk in the milk.
8. Add salt.
9. Whisk mixture over heat until thick, about 5 minutes.
10. Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
11. Remove from heat and add chocolate, allowing it to melt.
12. Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
13. Gradually add remaining sugar and whip until hard peaks are formed.
14. Fold egg whites into warm chocolate mixture.
15. Place ball of chocolate filling in each ramekin.
16. Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
17. Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
18. Serve immediately.