Gianduja Souffle
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
41
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tbsp
Sugar (plus 1/4 cup)1 tsp
Vanilla1 cup
All-Purpose Flour1 cup
Milk1 pinch
Salt1 tsp
Cream Of TartarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degree F
3
Butter and sugar 6 (6-ounce) ramekins
4
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts
5
Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes
6
Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up
7
Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut
8
Reserve in the refrigerator
9
Meanwhile, place the flour in a double boiler and slowly whisk in the milk
10
Add the salt
11
Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes
12
Add the egg yolks and continue to whisk constantly
13
The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes
14
Remove the mixture from the heat
15
Stir in the 6 ounces of chocolate and set aside to let the chocolate melt
16
Place the egg whites in a large bowl with the cream of tartar
17
Using a hand mixer, whip the egg whites until soft peaks
18
Gradually add in the 1/4 cup sugar and continue whipping until firm peaks
19
Fold the egg whites into the warm chocolate mixture
20
Place a ball of the chilled chocolate mixture in each of the ramekins
21
Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins
22
(At this point the souffle can be covered and kept refrigerated for 2 days
23
) Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated)
24
Remove from the oven and serve immediately