Hazelnut Chocolate Soufflé
This hazelnut chocolate soufflé is a boozy dessert made from melted chocolate, whipped egg whites, and a splash of hazelnut liqueur. You’ll be surprised by how easy it is to make!
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon butter melted
- 6 ounces semi-sweet chocolate chips chopped
- 3 egg yolks
- ¼ cup + 2 tablespoons granulated sugar divided
- 2 teaspoons hazelnut liqueur I use Frangelico
- 5 egg whites
- powdered sugar for garnish (optional)
- chopped hazelnuts for garnish (optional)
- mini chocolate chips for garnish (optional)
Instructions
- Prep. Preheat oven to 400ºF. Set six small 6-ounce ramekins on a baking sheet. Brush the insides of the ramekins with melted butter and set aside.
- Melt the chocolate. Set up a double boiler and melt the chocolate chips.
- Make the batter. In the meantime, combine egg yolks, 1/4 cup sugar, and liqueur in your mixer's bowl; beat on high speed until pale yellow and thick. Add the melted chocolate to the yolks and continue to beat until well combined. Set aside.
- Whip the egg whites. In a separate mixing bowl, combine the egg whites and 2 tablespoons sugar; using clean beaters, beat until the egg whites are shiny and firm.
- Combine. Stir one-third of the whites into the chocolate mixture; stir to combine. Then, pour the chocolate mixture into the egg whites mixture; fold until thoroughly incorporated.
- Fill the ramekins. Spoon the batter into the previously prepared ramekins, filling each ramekin to the top.
- Bake. Bake on the lower rack of your oven for 10 minutes. Remove from oven.
- Garnish and serve. Garnish with powdered sugar, chopped hazelnuts, and mini chocolate chips. Serve immediately.
Nutrition
Serving: 1ramekin | Calories: 280kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 64mg | Potassium: 212mg | Fiber: 2g | Sugar: 25g | Vitamin A: 202IU | Calcium: 32mg | Iron: 2mg
