Raspberry Souffles with Hidden Chocolate Truffles

>> Monday, March 15, 2010




I have a love-hate relationship with souffles. It could go very very wrong in my kitchen (sinking top), or it could be the most beautiful, mouth-melting airy fluff.

I've still not perfected my souffle making even after many attempts and to this day I'm still trying out different recipes and tweaking things here and there based on past failures :P

This is the first time I'm making a fruit puree souffle paired with chocolate truffle centre. It's so light and tart in one spoonful and so creamy in another when you reach the chocolate centre. Together the berry and the chocolate make a great combination that will have you going for seconds (or thirds!). It's pretty addictive and thank goodness you must finish all the souffles in one sitting as they don't keep.

I might have to under-beat my egg-whites next time as I think I have over-beaten it causing the souffle to rise too much in the oven.

Well here's the recipe from a cookbook I bought recently. Enjoy!

Raspberry Souffles with Hidden Chocolate Truffles
Adapted from The Art and Soul of Baking
Makes 6-8 souffles
  • 85 grams semisweet or bittersweet chocolate (up to 70% cacao), finely chopped
  • 6 tablespoons (85 g) pure cream (heavy whipping cream)
  • 340 grams fresh or frozen raspberries (I used frozen).
  • 55 grams sugar (1/4 cup + 1 tablespoon)
  • 1 teaspoon framboise (raspberry brandy), optional
  • 5 large egg whites
  • Icing sugar (confectioners' sugar) for serving
  • Fresh whipped cream, for serving (optional)
1. Prepare the truffles:
Place the chopped chocolates and cream in a microwave safe bowl and heat in the microwave, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth and glossy. Cover with plastic wrap and refrigerate for 30 minutes, or until cold enough to scoop. Use a small spoon to scrape 1.2 tablespoon of the ganche into a small round and set it on a plate. Repeat, making 10 small truffles. Cover with plastic wrap and refrigerate until needed.

2. Preheat the oven to 205C and position an oven rack in teh bottom third. Generously butter the souffle dishes (including the rims), just them with sugar and tap out the excess.

3. Make the raspberry puree. If the raspberries are frozen, transfer to a medium bowl and defrost completely. Places the raspberries in the food processor and process until the berries are completely smooth and pureed. Use a spatula or spoon to scrape the puree into the strainer set over a medium bowl and press it through so remove the seeds. You should have about 1 cup of puree. Stir in 1 tablespoon sugar and framboise (if using) into the puree.

4. Whip the egg whites. In a clean bowl of the stand mixer, whip the egg whites on medium speed until they form soft peaks. You can also use a hand mixer. With the mixer running, add in the remaining sugar and beat until firm peaks form. Gently stir 1/4 of the egg white mixture into the raspberry puree to lighten the mixture. Fold in the remaining whites just until there are no more streaks of white.

5. Fill the dishes and bake. Transfer the souffle batter to the ramekins to fill halfway. Set a truffle on top of the batter in each dish. Finish filling the souffle dishes all the way to the top.


6. Set the dishes on the baking sheet. Run the offset spatula across the top of each souffle dish, flattening the top and leveling it with the rim.

7. Bake for 14 to 17 minutes, until set and firm to touch in the centre.

Rising! (The one closest to the door was not leveled to the brim with the spatula)


...and still rising!

8. Use a fine-mesh strainer to dust with confectioners' sugar (icing sugar) then top with a spoonful of cream. Serve immediately.


THE END

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