"I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired." — The_Tattooed_Chef
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butter, for ramekins
white sugar for dusting
unsweetened cocoa powder
white sugar, divided
semisweet chocolate chips, melted
fresh raspberries for garnish
This turned out wonderful. Not for the novice cook as you do have to juggle many tasks but that said this was my first souffle in years. It is a forgiving recipe. I roughly halved ingredients. I did not have chocolate liquor and used brandy instead. I made a small hole in the top and stuffed the souffles with the melted chocolate chips (I added a bit of butter to the chocolate chips and melted it in the microwave to help with consistency). Still fantastic. I watched several YouTube videos on how to make a souffle before attempting this- I would highly recommend doing this.
I was so dissappointed! I was so excited to make this dessert and it was just a massive dissappointment. I have to say it was one of the easier souffle recipes I have done and they raised beautifully and were absolutely PERFECT consistency, but the taste left much to be desired. The chocolate flavour was pretty much non-existent. I did not do the optional melted chocolate or rasberry in the bottom which I think would have made it better, but these tasted way too eggy and not NEARLY chocolatey enough.
Thank you for sharing this delicious recipe! The only ingredients I altered about the recipe was that I substituted the quantity of milk with heavy cream. And for the gal who asked about what size ramekin: I have single serving ramekins (7oz) and was able to use this recipe for 4. The chocolate chips he noted as ''melted (optional)''; I used a bit of intuition that he meant for the drizzle of the raspberry at the bottom of the souffle. If he meant it like that or not, I did it anyway and they came out very delicious! Bravo!
It would really help to know what size ramekins are needed. Also, you never said what to do with the chocolate chips. I wonder if this recipe can be made in one large souffle dish, and if so, what size? Feb.10 Update...thanks for telling the ramekins size, David's Chimpy! I also used a little intuition and removed "of the raspberry" from your statement about the chocolate chips, to understand what you meant. I think you're correct and the melted chocolate chips are to be drizzled in the bottom of the ramekins, along with the optional raspberry in each.
came out perfect, they rose 3 centimeters out of the dish. Perfect texture and taste. I drizzled a chocolate and kahlua sauce on them with rasberries.
The first souffle I've ever tried to make or taste, this recipe turned out beautifully! The raspberries/chocolate in the bottom are a must - I don't think I would have cared much for it otherwise. Using whipping cream instead of milk was a great idea as well. In all honesty though - I like a chewy brownie better!
I did it... today I am officially a MASTER BAKER!! Great recipe and easier than I thought.
I am an intermediate scratch baker. First stab at souffles and this was encouraging. They rose beautifully but then fell. I think they were overhanded because I put them in large ramekins but found I had to use smaller ones for four servings. I use the 3-ish inch ones that are maybe 1.5 inches tall for 4 servings. A bit too eggy and not enough chocolate for my taste. I would do a lot more choc chip ganache if I made again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Liqueur Souffles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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