I don’t watch much Food Network anymore. Somewhere along the way, it has lost its appeal to me. A few weeks ago, I accidentally watched Giada, and she made these wonderful-looking chocolate souffles. Not only are they chocolate, they also have one of my favorite things – Frangelico, a hazelnut flavored liqueur. The combination of chocolate and hazelnut is what makes these chocolate souffles giandua (or gianduia, gianduja, etc.) souffles.
There is nothing difficult about this recipe, but it certainly requires patience. While I don’t possess much in that area, I am glad I stuck it out to finish these. So, if you can take several minutes of sustained whisking, then don’t hesitate to jump in and make these.
I do have a few comments about the recipe. My whisking time was longer than what was estimated. After the allotted times, I didn’t have the consistency described. I stuck with it, though, and I did get what I was after. Also, I made eight souffles instead of six, although I think my ramekins were smaller than six ounces.
I did make these in advance and kept them covered in the fridge until time to bake them. This is a great do-ahead recipe. I put them in the oven after getting back from a dinner out. By the time we were ready to eat dessert, we had these beautiful hot souffles ready for us.
This being my first souffle experience, I was a bit apprehensive. I was so afraid that they would collapse and look like a mess. However, they couldn’t have turned out better. I came very close to substituting a darker chocolate for the milk chocolate, but I’m glad I didn’t. Something about the sweetness of that chocolate combined with the lightness of the souffle works very well. Plus, that gooey hazelnut-flavored chocolate in the center just makes these extra good.
- 2 tablespoons unsalted butter
- 1 tablespoon + 1/4 cup granulated sugar, divided
- 1 tablespoon Frangelico
- 1/2 teaspoon vanilla extract
- 9 ounces milk chocolate, divided
- 1/4 cup all-purpose flour
- 1 cup milk
- pinch salt
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Preheat oven to 375°. Butter and sugar 6 6-ounce ramekins.
Place butter, 1 tablespoon sugar, Frangelico, and vanilla in the top of a double boiler. Heat over medium heat until butter melts. Remove from heat. Add 3 ounces of chocolate, and let sit until chocolate melts.
Transfer chocolate mixture to a pie plate. Place in freezer for 10 minutes.
Using a spoon, form the cold chocolate into 6 evenly-sized balls. Place in refrigerator.
Place flour in the top of a double boiler. Slowly pour in milk. Add salt. Heat over medium heat, whisking constantly, until thick (about 5 minutes). Add egg yolks. Continue to whisk constantly until mixture is the consistency of mayonnaise.
Remove from heat. Stir in 6 ounces of chocolate. Set aside to allow chocolate to melt.
Place egg whites and cream of tartar in a large stainless steel bowl. Whip until soft peaks form. Gradually add 1/4 cup sugar. Continue whipping until firm peaks form. Gently fold whipped whites into warm chocolate mixture.
Place a ball of the chilled chocolate in the center of each ramekin. Spoon the souffle mixture over the chocolate balls, filling to the rim of each ramekin.*
Fill a 9"x 13"x 2" pan about halfway with hot water. Place ramekins in pan. Bake 30-40 minutes, or until souffle has risen and tops are browned. Remove from oven and serve immediately.
*At this stage, you can cover the souffles and refrigerate for up to 2 days.
Recipe adapted from Food Network.