Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon sugar, plus 1/4 cup
- 1 tablespoon hazelnut liqueur (recommended: Frangelico)
- 1/2 teaspoon vanilla
- 3 ounces milk chocolate, chopped, plus 6 ounces chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- Pinch salt
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
Directions
Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.
Photo: Gianduja Souffle Recipe
















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By bubblesss
on February 22, 2013
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Omg! These are fantastic. So light yet packed with delicious chocolate flavors. i have a nut allergy so i used creme de casis -instead of hazelnut liquor - yum. I also used a dark semi chocolate for the inner surprise and the milk chocolate for the outer souffle. Made them for valentines day my husband loved them.
By likewoarichel
on February 16, 2013
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This is was my first time making a souffle and they turned out great! I used semi-sweet chocolate chips instead of milk chocolate but I did stick to the Frangelico. I'm definitely going to be making these again.
By takochips
on February 01, 2013
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this recipe sounds great! I watched the video and read though the recipe and thought about the hazelnut chocolate center. Can that be replaced with Nutella? I was thinking of adding butter or shortening to the Nutella to thicken the mixture and continue with the rest of the recipe. Hope it works.
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