Awesome dessert, delicate, unrealistically delicious, delicious. This chocolate taste enjoyment, prepared according to our recipes, will not take much time, if you follow the instructions correctly.

Classic Chocolate Souffle Recipe

It is not necessary to be a chef to cook the most delicate airy delicacy at home.

To do this, you will need:

  • 120 g of chocolate (dark);
  • 90 g butter;
  • 2 yolks;
  • protein - 4;
  • 1.5 tsp wine vinegar (or lemon juice);
  • 100 g of sugar;
  • 2 tsp vanilla extract;
  • salt, butter and sugar, just a little to grease the molds.

Before making a chocolate souffle, you should prepare the form. The forms have ledges along the edges, so that the caps are more magnificent, and the souffle is lifted smoothly and evenly.

If there are no special forms, heat-resistant cocotte makers will come in handy.

Cooking.

  1. Grease the forms with butter, sprinkle with granulated sugar (the finer the better) to cover the bottom and walls with a thin layer. Remove excess sugar from the edges. We remove the forms on the shelf of the refrigerator in anticipation of its term.
  2. Proteins (they will need 2 times more) must be separated from the yolks.
  3. Melt chocolate and butter in a water bath or in a microwave. Remove from heat, preferably pour the mixture into a deep cup, add vanilla extract, yolks; salt, mix everything well.
  4. Beat the squirrels at medium speed, pour in the vinegar to make the meringue stronger and more stable. With the formation of light foam, gradually pour sugar. We increase the speed to the maximum and beat the proteins to persistent peaks.
  5. The thick meringue is carefully connected to the chocolate mass. Mix thoroughly.
  6. Pour into molds, aligning the top with a knife or spatula. With a clean, clean finger, clean the edges of the mold.
  7. We put in the oven, heated to 200 degrees, for a quarter of an hour.

Note! Before time, opening the oven and looking is not recommended, otherwise the souffle will fall.

The chocolate miracle is ready. It turned out magnificent, and the hats browned appetizingly.

Sprinkle with powdered sugar before serving.

Cooking with cherry with liquor

An unusual dessert will be appreciated by fans of the “drunk” cherry with chocolate. A great advantage of goodies is the opportunity to make it in advance: freeze in forms and bake when the time comes for dessert.

Ingredients:

  • 250 g of dark chocolate;
  • 100 g butter;
  • 50-60 g of cherry berries (frozen or fresh);
  • 1.5 tbsp. l liquor (rum, cognac, balsam);
  • 80 g of granulated sugar;
  • 3 yolks;
  • 4 squirrels;
  • a little salt and chili.

Let's start cooking.

  1. Cut the berries into small pieces, pour them with liquor.
  2. In the chocolate, broken into slices, add butter and place to heat in a water bath. To stir thoroughly.
  3. To the berries add 6 tbsp. l liquid chocolate, mix and put in the freezer. When the mixture thickens, mold balls the size of a walnut, and again put in the freezer for half an hour.
  4. In the unused part of the melted chocolate pour the yolks and pepper, beat at maximum mixer. The mixture will become light and light.
  5. Salt the proteins, beat separately until strong peaks, slowly pouring sugar. Combine with a chocolate mixture, maintaining a delicate texture.
  6. Lubricate the molds with a piece of oil and dust with sugar. Pour in ½ mousse, then place a ball of cherry with chocolate, fill the form with the rest of the mousse on top. Put in the freezer for 4-5 hours.

Important! If you plan to store the souffle for more than 5 hours, cover the molds with polyethylene so that the dessert does not absorb odors and does not dry out.

When the time comes, bake in the oven, warmed up to 200 degrees, 15 minutes.

It turns out a dessert-fairy tale: on top - an appetizing crust, under which hot chocolate with cherry syrup. After such a treat, I want to hug the whole world.

How to Make Chocolate Curd Souffle

In order to cook this delicate delicacy, you will need:

  • cottage cheese - 300 g;
  • flour - 60 g;
  • cocoa powder - 3 tbsp. l;
  • granulated sugar - 100 g;
  • eggs - 5 pcs.;
  • butter (for greasing molds).

Cooking cottage cheese and chocolate souffle quickly.

  1. Pour sugar into the cottage cheese, add the egg yolks, flour and cocoa. Mix thoroughly with a fork.
  2. The oven is already on and heats up to 200 degrees. Squirrels are whipped separately in a mixer.
  3. We connect the proteins with the main curd mass, we mix very carefully so that the proteins do not fall.
  4. Lubricate forms with oil, fill with a mixture (not to the brim). We send to bake for 20 minutes.

The dessert turned out to be very tasty and light.

With gelatin and fruit

This treat is perfect for breakfast for those who follow the figure.

Ingredients:

  • cottage cheese - half a kilogram;
  • any berries (fresh or frozen) - 1.5-2 glasses;
  • 6-8 Art. l Sahara;
  • 300 ml of milk;
  • 20 g of gelatin.

Cooking.

  1. Pour gelatin into a bowl, pour milk (1 cup), leave to swell for half an hour.
  2. Cottage cheese with the addition of ½ cup of milk, sugar and berries is mixed in a mixer.
  3. Pour half a glass of milk into the swollen gelatin and place on the fire. Do not stop stirring until the gelatin is completely dissolved. Combine with berry-curd mass. Mix.
  4. Pour into molds.
  5. We put in the refrigerator for 3-4 hours.

It turns out a light, airy souffle with a delicious taste.

Chocolate souffle Bird's milk

A deliciously delicious treat resembles ice cream. Prepare a chocolate souffle with gelatin.

Ingredients:

  • 400 g of 35% cream;
  • 2 tbsp. l powdered sugar;
  • 300 g of 25% sour cream;
  • 200 g of sugar;
  • 300 ml of milk;
  • 20 g of vanilla sugar;
  • 20 g of gelatin (instant).

For glaze:

  • 2 (200 g) packs of chocolate glaze;
  • 10 g of gelatin;
  • 50 ml of water for glaze; 150 ml - for gelatin.

Cooking.

  1. Mix milk, instant gelatin, vanilla sugar together and put on fire. Constantly stirring, bring to a boil, but do not boil!
  2. Beat cream thoroughly with a mixer, starting at minimum speed and maximizing. In the process, add powdered sugar. It should make a dense, firm cream.
  3. Beat sugar with sour cream in a separate bowl. Introduce the cream.
  4. Combine the cooled milk with gelatin with the milk mass, mix gently.
  5. Pour the souffle into the mold where it will solidify. Cover with a lid or foil and put in the refrigerator for 3 hours.

Make chocolate icing. It is also done with gelatin.

  1. Pour gelatin in a bowl, pour warm water. Set aside so that the mixture swells and cools.
  2. Use chocolate icing from the store or cook with cocoa powder. To do this, pour dry glaze into the dishes, pour water (the proportions are indicated on the package), mix.
  3. Combine the icing with gelatin, mix thoroughly. Frozen the souffle on top with icing and remove for 3-4 hours in the refrigerator.

Chocolate soufflé “Bird's milk” turned out to be very tender, tasting like a sundae.

Souffle can be used not only as an independent dessert, but also used for baking cakes. Making chocolate souffle for a cake is easy, even if cooking is not your thing.
The main thing is to cook with pleasure, not be afraid of your own fantasies.

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