Gianduja Souffle

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I made this for Valentine's Day. This was my first time making souffle. It was absolutely delicious! I took the suggestion to make it the day before and refrigerate it over night. I was worried that it wouldn't rise or turn out the way souffle should, but they were absolutely beautiful! I will definitely repeat this recipe and try others now that I know I can make souffle!

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I made this for a dinner party and everyone thought it was delicious! I made a few changes after reading the reviews. I used a chocolate that was more than semi -sweet and not super dark. I also used Kahlua because I did not have Frangelico on hand. That was fun, as we served Kahlua and coffee for dessert as well. Next time I am going to use the dark chocolate filling and milk chocolate for the souffle because it is so very rich!! One other note, I also had better success mixing the milk and flour etc. By hand for some reason it came together nicer and quicker.

It is wonderful howerver.

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I'm with so many of the other reviewers here as a first-time souffle maker. And like them, it turned out absolutely perfect, and I trusted Giada's notes and made these the day before, refrigerated, and baked for 35 minutes while dinner was served. Stupendous, everyone raved, the taste is fabulous. This is truly a 5-star recipe, and will be made again. Scared to try a souffle? Try this recipe, it's an easy winner. BTW, the main course featured another of Giadas' recipes, a side of butternut squash / vanilla bean risotto, which I've done before and is also a huge hit. Thanks, Giada.......

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This was wonderful and impressive! I will definitely make again. The only change I made was I didnt have hazelnut, and I prefer coffee and chocolate together because i think it adds more depth to the chocolate, so I put about a tablespoon of strong cooled espresso in both the ganache (i added it to the butter and sugar while it was thickening, before the chocolate was added and i added a table spoon to the batter before folding in the egg whites.

NOTE: I cut this recipe in half and used two 8oz ramekins.

I enjoy baking and found this recipe really fun because use more fun techniques like the double broiler and whipping egg whites, etc.

I served this after a dinner of filet mignon, mashed potatoes and lemony green beans (green beans with butter, lemon zest and lemon juice, salt, pepper.

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Sooo GOOD! Instead of the liquor we added Starbucks Hazelnut syrup and this is definitely the BEST thing I have ever ate =

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Delicious! This is the second time I made it, and it turned out light and fluffy both times. Used Godiva chocolate liqueur instead of Frangelico for a double-chocolate flavor. Note: Hand whisking the flour and milk resulted in quicker thickening than with electric hand mixer, which is what I used the first time. Also, make sure no whites remain on the yolks when separating so mixture thickens quickly without getting frothy, hand whisk only--I agree with nybaby2377. Thanks, Giada!

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This was my first time making a souffle and it turned out perfectly! I was a little worried because half way through making it I realized I only had soy milk. When mixing the eggs, flour and milk, I wasn't getting a thick consistency so I added more flour. I figured it was ruined from this point, but it tasted delicious. I melted butter and spread it on the ramekins and sprinkled sugar on top or that. The recipe does not say to do this but I watched the video and I followed what Giada did. No complaints at all!

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Yummy! I had never made a souffle before so this was my first attempt. Followed the recipe as written and the only adjustment I'd make is to omit vanilla in order to get more of the Frangelico flavor since the chocolate used was milk. Easy to follow, amazing results.

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wookie8...I tried this recipe also and I have run into the same thing with others so with this one I beat it with the hand mixer exactly as the recipe stated then i stopped and whisk it by hand and it came to the right consistency it really quickly ....
....for everyone else... this was my first time making any souffle it came out perfectly!!! I only had 3 ramekins so i used tea cups for the other three and it worked great. I try not to use alcohol whenever possible so I ground some hazelnut and I added a little almond extract, it was delicous!!

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I love this recipe, so great! But I've made it twice now and both times it took me 35 minutes to beat the yolks to a mayonnaise consistency. I even tried to play with heat level and beater settings, what am I doing wrong? I tried to add more flour to thicken it but the souffle wasn't as good as the first time I made it.