Chocolate, Vanilla & Coffee Souffle

img

By Darren Purchese

Don’t be scared of soufflés, they are probably more afraid of you than you are of them! Seriously, once you have a practice or two and understand your oven a bit then this could be a dinner party favourite that you could hang your hat off. Plus it’s relatively inexpensive and you can get lots of this done in advance only having to worry about assembly and baking at the last minute. I use disposable (recyclable) aluminium foil cups to make these individual desserts. These are a bit different from traditional soufflés in that they are turned out of the mould straight onto the plate for serving.

I find the combination of chocolate, vanilla and coffee are heaven but you can swap the coffee sauce if you like, try serving the souffle instead with our Vanilla Sauce or even Vanilla Ice Cream or Chocolate Ice Cream.

Time

3

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

6
Portions

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

VANILLA PASTRY CREAM

300 ml milk
78g egg yolks, (approx. 4 large eggs)
1 whole vanilla pod, split lengthways and seeds scraped
60g caster sugar
20g cornflour
20g flour

SOFT CHOCOLATE CENTRE

90g dark chocolate, buttons or chopped
125 ml cream, thickened
60g unsalted butter, softened

COFFEE SAUCE

140 ml milk
140 ml cream, thickened
2tsp freeze dried coffee granules
60g egg yolks, (approx. 3 large egg yolks)
25g caster sugar

SOUFFLE MOULDS PREPARED WITH GRATED CHOCOLATE

6 soufflé moulds, metal or aluminium foil (disposable) approx. 7cm diameter/4.5cm deep
 q.s. unsalted butter, softened
100g dark chocolate, block

SOUFFLE FORMULA & SERVING

140g vanilla pastry cream (see recipe)
6 soft chocolate centres (see recipe) – cold
140g egg whites, (approx. 4 large egg whites)
100g caster sugar
1

For the vanilla pastry cream… put the milk, vanilla seeds and scraped pod into a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod. Set aside. Mix the sugar, flour, cornflour and yolks together well with a whisk until the mixture pales and thickens.Pour one third of the hot milk onto the yolk mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk and mix well with a whisk. Place the pan back onto a low to medium heat and whisk constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a full minute stirring vigorously the entire time.

 

2

To cool the pastry cream… transfer the pastry cream into a container and store it covered in the fridge for a minimum of 2 hours and up to a maximum of two days.

 

3

For the soft chocolate centre… place the chocolate into a bowl, bring the cream to a boil and pour onto the chocolate. Stir the cream and chocolate together until the chocolate is completely melted and you have a shiny chocolate cream. Whisk the butter into the cream and pour into a container. Cover with a lid or cling film and set aside.

 

4

Leave to cool and pipe… leave the ganache to set at room temperature for an hour or so until it is thick enough for piping. Pipe bulbs around 10 g each onto a tray lined with paper and then freeze them until firm. Roll each 10 g bulb into a ball and leave 6 in the fridge for this recipe and reserve the rest covered, in your freezer for up to a month. These can then be used for future soufflé making.

 

5

For the coffee sauce… bring the milk and cream to a boil in a small saucepan, stir in the coffee, remove from the heat and set aside. Whisk the yolks with the sugar and add this to the saucepan. Stir to mix in well and turn the heat to low. Cook the custard to 82°C, use a thermometer to accurately check the temperature. Strain this custard through a fine sieve into a jug and chill in the fridge for an hour.

 

6

 

7

 

8

 

9

 

10

 

11

For the souffle moulds… grate the chocolate into a bowl using a microplane or fine grater. If the chocolate gets too warm chill it down in the fridge for ten minutes. Brush the insides of the moulds with the softened butter using a pastry brush. Use vertical brush strokes on the inside of the mould and ensure the entire inside surface of the mould is covered. Tip the cooled grated chocolate into each mould and move the mould to ensure the chocolate sticks to all of the brushed butter. Tap out any excess chocolate and reserve the moulds in the fridge until needed.

 

12

To start the souffles… preheat your oven to 180°C and remove the moulds and pastry cream from the fridge. Place the pastry cream into a mixing bowl and smooth it out with a rubber spatula.

 

13

 

14

 

15

For the meringue… place the egg whites into an electric mixing machine bowl and attach the whisk. Start to whisk the egg whites on a medium speed and gradually add the sugar in three stages. Whip to a firm and stiff meringue.

 

16

 

17

 

18

To fold the soufflé mix… scoop one third of the meringue into the bowl with the pastry cream and vigorously blend the two together using the spatula. When you have an evenly mixed mixture add the remaining meringue into the bowl and gently fold the two together ensuring you have a light touch and you keep the volume and do not knock too much air out.

 

19

 

20

 

21

 

22

 

23

To fill the moulds… ensure you have an even mixture and add the soufflé mix into the moulds, using a tablespoon. Fill to 1 cm below the lip and push your index finger into the middle of the soufflé. Mix it around to make sure the mix is free from air bubbles in the mould. Take the chocolate centres from the fridge and push one into the centre of each soufflé. Push it down a couple of centimetres and again swirl your finger in the soufflé to cover the hole made by the chocolate.

 

24

 

25

 

26

To cook the souffles… place all of the soufflés onto a baking tray and pop them in the oven. Cook the soufflés for 4 minutes, while they are baking take 6 bowls and lay them out onto your workbench. Pour the custard into the bowls or have it to hand in a jug on the side. Remove the soufflés from the oven and allow them to sit for 30 seconds before taking a cloth, picking up each soufflé and inverting them into the centre of the bowls. Serve immediately.

 

1
0 hours 0 minutes

For the vanilla pastry cream… put the milk, vanilla seeds and scraped pod into a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod. Set aside. Mix the sugar, flour, cornflour and yolks together well with a whisk until the mixture pales and thickens.Pour one third of the hot milk onto the yolk mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk and mix well with a whisk. Place the pan back onto a low to medium heat and whisk constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a full minute stirring vigorously the entire time.

2
0 hours 0 minutes

To cool the pastry cream… transfer the pastry cream into a container and store it covered in the fridge for a minimum of 2 hours and up to a maximum of two days.

3
0 hours 0 minutes

For the soft chocolate centre… place the chocolate into a bowl, bring the cream to a boil and pour onto the chocolate. Stir the cream and chocolate together until the chocolate is completely melted and you have a shiny chocolate cream. Whisk the butter into the cream and pour into a container. Cover with a lid or cling film and set aside.

4
0 hours 0 minutes

Leave to cool and pipe… leave the ganache to set at room temperature for an hour or so until it is thick enough for piping. Pipe bulbs around 10 g each onto a tray lined with paper and then freeze them until firm. Roll each 10 g bulb into a ball and leave 6 in the fridge for this recipe and reserve the rest covered, in your freezer for up to a month. These can then be used for future soufflé making.

5
0 hours 0 minutes

For the coffee sauce… bring the milk and cream to a boil in a small saucepan, stir in the coffee, remove from the heat and set aside. Whisk the yolks with the sugar and add this to the saucepan. Stir to mix in well and turn the heat to low. Cook the custard to 82°C, use a thermometer to accurately check the temperature. Strain this custard through a fine sieve into a jug and chill in the fridge for an hour.

6
0 hours 0 minutes
7
0 hours 0 minutes
8
0 hours 0 minutes
9
0 hours 0 minutes
10
0 hours 0 minutes
11
0 hours 0 minutes

For the souffle moulds… grate the chocolate into a bowl using a microplane or fine grater. If the chocolate gets too warm chill it down in the fridge for ten minutes. Brush the insides of the moulds with the softened butter using a pastry brush. Use vertical brush strokes on the inside of the mould and ensure the entire inside surface of the mould is covered. Tip the cooled grated chocolate into each mould and move the mould to ensure the chocolate sticks to all of the brushed butter. Tap out any excess chocolate and reserve the moulds in the fridge until needed.

12
0 hours 0 minutes

To start the souffles… preheat your oven to 180°C and remove the moulds and pastry cream from the fridge. Place the pastry cream into a mixing bowl and smooth it out with a rubber spatula.

13
0 hours 0 minutes
14
0 hours 0 minutes
15
0 hours 0 minutes

For the meringue… place the egg whites into an electric mixing machine bowl and attach the whisk. Start to whisk the egg whites on a medium speed and gradually add the sugar in three stages. Whip to a firm and stiff meringue.

16
0 hours 0 minutes
17
0 hours 0 minutes
18
0 hours 0 minutes

To fold the soufflé mix… scoop one third of the meringue into the bowl with the pastry cream and vigorously blend the two together using the spatula. When you have an evenly mixed mixture add the remaining meringue into the bowl and gently fold the two together ensuring you have a light touch and you keep the volume and do not knock too much air out.

19
0 hours 0 minutes
20
0 hours 0 minutes
21
0 hours 0 minutes
22
0 hours 0 minutes
23
0 hours 0 minutes

To fill the moulds… ensure you have an even mixture and add the soufflé mix into the moulds, using a tablespoon. Fill to 1 cm below the lip and push your index finger into the middle of the soufflé. Mix it around to make sure the mix is free from air bubbles in the mould. Take the chocolate centres from the fridge and push one into the centre of each soufflé. Push it down a couple of centimetres and again swirl your finger in the soufflé to cover the hole made by the chocolate.

24
0 hours 0 minutes
25
0 hours 0 minutes
26
0 hours 0 minutes

To cook the souffles… place all of the soufflés onto a baking tray and pop them in the oven. Cook the soufflés for 4 minutes, while they are baking take 6 bowls and lay them out onto your workbench. Pour the custard into the bowls or have it to hand in a jug on the side. Remove the soufflés from the oven and allow them to sit for 30 seconds before taking a cloth, picking up each soufflé and inverting them into the centre of the bowls. Serve immediately.

Recipe Tags chocolate, coffee, vanilla