Chocolate Butterscotch Souffle


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Why I Love This Recipe

With some trepidation I jumped into making soufflés. The first one came out good, didn’t rise as much as I thought it should, but the texture was wonderful.

Having learned the basic egg to sauce ratio, I started playing with different combinations of ingredients. A chicken and spinach soufflé I made last week came out perfect.

The wife and I are entertaining this weekend, wanting to serve an elegant dessert I started playing around with sweet soufflés… this recipe is the result.


Ingredients You'll Need

Unsalted butter & Sugar (to grease souffle dish)
1/4 C. sugar
1 1/2 cups whole milk
1 vanilla bean
4 large eggs + 2 whites, separated
1/4 C. all-purpose flour
10 ounces semisweet chocolate,
chopped
2 oz. butterscotch schnapps
Pinch salt
Confectioners’ sugar for dusting


Directions

Preheat oven to 375º F.


Prepare 6 - 8 oz. soufflé dishes by greasing with butter and coating with sugar, dump any excess sugar.


Place milk and vanilla bean in a heavy saucepan over medium-low heat, bring to a simmer then removing from heat, do not boil.


Split vanilla bean and scrape seeds from the pod, put these into the milk.


In a large bowl, whisk egg yolks, flour and sugar together until slightly thickened and light in color.


Temper the yolks by whisking 1 or 2 tablespoons of hot milk into them before combining yolks and milk in the saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 to 10 minutes.


Heat chocolate in a stainless bowl over a pot of simmering water until melted, add the schnapps and stir until smooth. Combine chocolate and pastry cream, then allow to cool to room temperature.


In a separate bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold about a 1/4 of the egg whites into the chocolate pastry cream to lighten it, then gently fold in the rest.


Divide the batter between the prepared soufflé dishes, give them a gentle shake to even out the top.


Bake on a cookie sheet on the middle rack for about 20 minutes.


The soufflé is done when it has risen, the top is lightly browned but the center is still soft, take care not to over bake.


Dust the top with confectioners' sugar, and serve immediately.


Questions, Comments & Reviews


This recipe sounds amazing, will certainly give it a shot!


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