Vanilla Souffle With Chocolate Cream

When we think of the word “soufflé” we may automatically come to mind a salty dish or a starter. However, there are sweet options to enjoy this recipe with a French name. Do you want to learn how to prepare vanilla soufflé with chocolate cream ? Then keep reading this article!

Recipe for vanilla souffle with chocolate cream

A sweet souffle is lighter than a salty one, but the general idea is the same. They are prepared with a cream base with a specific flavor and the egg whites are incorporated.

It is very important that you beat gently but firmly until its volume increases about 7 times. Then you must be careful when mixing over the sauce base so as not to alter that consistency or size.

Ingredients:

For the mold:

½ tablespoon of butter (7 g)
Required amount of sugar

For the bouilli cream :

3 tablespoons of flour (45 g)
¾ cup of milk (175 ml)
1/3 cup of sugar (45 g)
4 eggs
2 tablespoons of butter (30 g)

tiramisu cheesecake

For the whites to the point of snow:

5 egg whites
1 pinch of salt
1 spoon of sugar

To flavor:

2 tablespoons vanilla extract

For the chocolate cream:

50 g of bitter cocoa
Milk (250 ml)
1 tablespoon of sugar (15 g)
1 tablespoon of cornstarch (15 g)
50 grams of butter

Utensils:

Electric rods
Saucepans
Cups
Wooden spoon
Silicone spatula
Circular mold
Electric rods
Containers
Tray

preparation:

To make this vanilla souffle , start with the chocolate cream first. To do this, melt the butter in a double boiler or in the microwave and then add the starch, cocoa and sugar. Finally, add the cold milk and stir well. Put on the fire while stirring so that it thickens. Remove and let cool (stir from time to time).

Besides, grease the inside of the mold with butter and sprinkle with the sugar. Move so that it is well impregnated and remove the excess.
To make the brouilli cream, beat the flour with a little milk. Pour in the sugar and more milk. Put on high heat and keep stirring so that you have a thick mixture. When it comes to a boil, wait 30 seconds without stopping stirring. Remove and beat 2 minutes to bring it to room temperature.
Next, separate the yolk and put it in the center of the cream. Beat with the electric rods. Repeat one by one with the other eggs. Add half of the butter and beat well. Clean the edges of the saucepan with the spatula and sprinkle the surface with the remaining butter, so that a kind of crust will form.
Subsequently, beat the whites that you have reserved for each egg until they form soft peaks. Sprinkle with sugar and mix some more, until the peaks are set.
Integrate the vanilla essence with the cream. Add a quarter of the egg whites and stir. Join the rest of the egg whites very carefully.

Turn the oven to 200 ° C. To fill the mold, pour the preparation leaving about 3 cm from the empty walls, so that when it rises it does not overflow. Add the souffle and cook for 20 minutes (it will have started to rise and brown).
Sprinkle with the icing sugar and cook for another 15 minutes. Remove and let it warm up a bit before unmolding. Move to a tray and, finally, pour the chocolate cream on top, which should already be cold.

vanilla souffle

Data of interest:

Difficulty level: Intermediate
Preparation time: 1 hour and 20 minutes
Tips: If when you spread the chocolate cream it has solidified, you can reheat it for a few more minutes in a water bath. The important thing is that it is not hot when you pour it on the souffle, but at room temperature.

As you serve this rich recipe, you can tell your guests that the word “soufflé” comes from “blown” or the French verb “souffler” which means to blow or puff. As will be your souffle! (said in Spanish).

Have you tried this vanilla souffle with chocolate cream? Now that you have the steps to make it, don’t stop doing it at home.