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Video: Chocolate soufflé: Easier ways to make dessert

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    >>> you invite people over to your house and cook up a big feast . but when it comes time to make desserts, do you go out and buy it because you're afraid it won't turn out right?

    >> chocolate chip cookies , i can do that at home.

    >> we're going to take it up a notch.

    >> yeah. two fancy go-to desserts that are easy to make. he's the executive chef in north carolina . good morning.

    >> thanks for having me.

    >> the souffle can be a little intimidating for people like us , but you're going to make it easy.

    >> absolutely. we're going to start with the base. the cool thing about the souffle is, you've got 90% of the ingredients in your closet, in your house.

    >> right.

    >> you know, you're just going to pour this in here.

    >> and what's already inside?

    >> this is melted chocolate, corn starch and milk.

    >> do you prefer dark milk? does it matter?

    >> dark chocolate 's better because we have a homemade chocolate source thauce that we add to that. cool thing about this is, believe it or not, gluten free.

    >> oh, wow. that's fantastic!

    >> yeah. i'm going to get you to mix this up. and you're right, there is a lot of problems with souffles.

    >> why is that?

    >> they're very inconsistent.

    >> i'm getting in there.

    >> sometimes you have a chocolate souffle recipe -- that collapses, you want to add an egg yolk at this point to help stabilize it as it cooks. also, the key. another key thing is egg whites . you want to separate two days before.

    >> why two days before?

    >> it helps with the consistency and helps the sugar to incorporate.

    >> i am going to --

    >> now you need to fold that in.

    >> fold it in. notice, i'm folding.

    >> while you do this, i'll talk about souffles. there's only one way the souffle's coming out. just lightly brush up the mold.

    >> you have to use ceramic?

    >> you can use a coffee cup , anything that goes in the oven. you can make a coffee souffle.

    >> okay.

    >> little butter.

    >> and the key is, just want to pour this in there. you don't want to scoop it.

    >> okay.

    >> then what you do is just kind of roll it out.

    >> and it sticks for you.

    >> and it sticks for you. fantastic job.

    >> thank you.

    >> good job.

    >> thank you.

    >> now what you're going to do is as you scoop them, you're going to put it in. another key little trick is, you want to tap it, get those bubbles out.

    >> pack it down. where do you want to stop?

    >> you want to stop right at the top.

    >> okay.

    >> and if you do make a little mess, it's not too much of a big deal . you run your finger around the top.

    >> all right.

    >> and i believe we have some in the oven.

    >> take care of that for us. and as he does that, just quickly tell us about this jell-o here.

    >> this is actually a personal favorite of mine, believe it or not. i am fascinated with jell-o. here we have a fun twist.

    >> yeah.

    >> of jell-o. we've got greek yogurt with lemon curds.

    >> can you use greek yogurt or use any kind?

    >> no, you can.

    >> beautiful okay.

    >> that's perfection right there.

    >> and do you need to make your own or buy lemon curd ?

    >> you can buy it.

    >> you've got yellow, yogurt.

    >> and over here, we have short bread.

    >> and by the way, the recipe's on today.com, short bread. that's really cute.

    >> and then --

    >> okay.

    >> some of these.

    >> there we go.

    >> the restaurant, and we actually do this.

    >> that is what we would do at home.

    >> wow.

    >> okay.

    >> so then you push it down.

    >> that's gorgeous.

    >> and some of this.

    >> that is whipped cream and homemade chocolate.

    >> oh.

    >> there we go. come on.

    >> and you serve it like that?

    >> serve it like that. and this is what we do at the table.

    >> it's a masterpiece.

    >> thank you very much.

    >> we're back in a moment.

TODAY recipes
updated 3/6/2014 5:10:54 PM ET 2014-03-06T22:10:54

Recipe: Strawberry shortcake Jell-O with Greek yogurt and lemon

  • 3 cup strawberry puree
  • 1 cup water
  • 4 ounces sugar
  • 1 vanilla bean, scraped and halved
  • 11/2 tablespoon unflavored powdered gelatin
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/2 cup all purpose flour
  • 1/3 cup cornstarch
  • 1/2 cup oatmeal
  • Pinch of Salt
  • 1 cup lemon juice
  • 4 eggs
  • 1 1/4 cup sugar
  • 3/4 cup Butter
  • 1 cup Greek yogurt
  • 1 cup angel food cake, diced into 1/2" pieced, toasted

To make the Jell-O:

Prepare gelatin according to package directions.  Heat water, then add sugar to dissolve.  Add vanilla bean. Combine with strawberry puree and lemon juice. Strain and divide into 8 glasses.

To make the shortbread:

In a medium bowl, cream together sugar and butter and then add all other ingredients. Then spread evenly on a baking sheet and bake at 350 degrees for 15 minutes until golden brown.  Cool, then smash up in a Ziploc bag.

To make the lemon curd:

In a saucepan, warm the lemon juice over medium-low heat, stir in sugar and dissolve.  Whisk in the eggs and bring to a boil, stirring constantly.  Whisk in the cold butter. Chill & set.

Once the Jell-O is set, in a bowl, combine 1 cup of lemon curd and 1 cup of Greek yogurt. Place a spoonful of the yogurt mixture in each glass, followed with and spoonful of crumble and then the angel food cake.

Tip: You can infuse the water with fresh basil, then strain before adding the purée.

Recipe: Fearrington's chocolate soufflé with bitter chocolate sauce and whipped cream

  • For the soufflé base:
  • 24 ounces 100% chocolate
  • 4 cups 2% milk
  • 5 tablespoons of cornstarch
  • 2 cups egg whites (approximately 12 eggs)
  • For the chocolate sauce:
  • 4 cups heavy cream
  • 8 oz 100% chocolate
  • 1 1/4 cup sugar
  • For the whipped cream:
  • 2 cups heavy cream
  • 2 tablespoons of confectioners
  • 1 vanilla bean
  • 1 cup granulated sugar

Brush eight 3-5 ounce ramekins with melted unsalted butter, using an upward motion. Coat each with granulated sugar.

To make the soufflé base:

Melt chocolate in a double boiler until hot to the touch. Reserve ¼ cup of the mil, and pour remainder slowly into the cornstarch, stirring to prevent lumps.

Bring the remaining ¼ cup milk to a simmer and slowly whisk in the cornstarch mixture. Simmer for two minutes. Remove from the heat and allow to stand for 5 minutes. Pour the chocolate into a mixer with the paddle attachment. Divide the milk into five pours, pouring in intervals into the melted chocolate, mixing well after each.  After the milk has been added, turn the heat to high for one minute, then remove from heat.  Place into a covered container and store in the refrigerator until needed.

To make the chocolate sauce:

Bring the cream to a simmer, then add remaining ingredients and, using a hand mixer, incorporate fully. Remove from heat, place in a covered container and refrigerate until ready to use. 

To make the whipped cream:

Combine all the ingredients and whip to a soft peak.  Place into a piping bag with a half inch plan top, or you can omit the bag and use a spoon.

To finish:

Preheat oven to 350 degrees. Heat the base and the sauce in a water bath until warm. Place two cups of egg whites into a mixing bowl. Whisk until foamy, then slowly add 1 cup of sugar, whisking until the mixture forms a  medium peak.  Add 8 ounces of the warm soufflé base to a mixing bowl, then whisk in 1/3 of the whipped egg whites. Fold in the remaining egg whites. Spoon into sugared molds and repeatedly tap each mold to remove any bubbles.  Place into the oven and cook for 10 minutes, rotating after 5minutes.  To serve, remove soufflés from the oven, and using the back of the spoon, push in the middle each to make a hole. Pour in the chocolate sauce and add the whipped cream.

Tip: Using egg whites that were prepared the day before, and preparing the molds a day in advance, will help ensure a straight, consistent soufflé. Any remaining soufflé base will hold in the fridge in a covered container for up to one week.

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