Baileys Chocolate Souffles Recipes

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Steps:

• Make bittersweet chocolate sauce: Place cream in a small saucepan and bring to a boil. Add chopped chocolate to hot cream, and immediately remove from heat. Let stand for 2 minutes to melt chocolate. Whisk until completely smooth. Transfer to a small container; cover and set aside until ready to serve. (Refrigerate if not serving within a few hours. To reheat, microwave for 1 to 2 minutes at medium power.) Make soufflé: 1. Position rack in center of oven and preheat to 400°F. Brush insides of 8 ramekins or custard cups (6 ounces each) with melted butter. Dust each ramekin with granulated sugar, tapping out excess. 2. In medium bowl with electric mixer beat butter, flour and cocoa powder at medium speed until blended (the mixture will be thick and not completely smooth). Place milk in medium saucepan and heat until warm. While mixing at low speed, gradually add warm milk to butter mixture and mix until blended. Return mixture to saucepan and cook over medium heat, stirring constantly until slightly thickened and hot. Remove from heat. Add chocolate and let stand for 2 minutes; Whisk until chocolate is melted and mixture is smooth. One at a time, whisk in egg yolks until well blended. Whisk in Bailey's Irish Crème liqueur; transfer mixture to a large bowl. 3. In clean, dry bowl with electric mixer beat egg whites, sugar, and cream of tartar at medium speed until frothy. Gradually increase speed to high and beat until soft peaks form. Using clean dry rubber spatula, gently fold about 1/2 cup of chocolate mixture into beaten whites. Gently fold egg white mixture into remaining chocolate mixture (do not over mix; a few white streaks may remain in mixture). 4. Ladle soufflé mixture into prepared ramekins, leaving 1/4 inch rim at top. Arrange ramekins on baking sheet and bake for 15 to 17 minutes, until puffed. Dust soufflés lightly with sifted confectioners' sugar. Serve immediately with warmed chocolate sauce on the side.