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    Home » Dessert

    Mixed Berry + Chocolate Soufflé

    February 15, 2020 | Jump to Recipe | Print Recipe

    1104 shares
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    Want to really impress your Valentine/anyone + everyone? Make them this Mixed Berry and Chocolate Soufflé! This classic French recipe has a certain intimidation tied to it, but it actually requires no special skills, and the step-by-step is very easy. Soufflés are for everyone and anyone to feel fancy and you can make them whenever you want! Just follow each step of the recipe and it'll turn out perfect. This mixed berry + chocolate soufflé has a rich decadence, while still maintaining a light, fluffy, marshmallow-like texture. OH, and they're a low fat healthy dessert in disguise.

    HOW TO MAKE Mixed Berry + Chocolate Soufflé:

    {printable version with measurements below}

    Starting with the Mixed Berry Coulis (Purée):

    • Measure and add all coulis ingredients(: mixed berries, sugar and water) to medium sauce pan over medium-low heat with lid on for 3-5 minutes. Remove lid, occasionally stir and let berries begin to break down until water begins to evaporate and mixture starts to reduce.

    • Pour cooked berry mix into a blender or food processor and purée for about a minute.

    • Pour purée through a sieve using a rubber spatula pass the purée through. Disgard leftover seeds and set aside purée.

    Making the Vanilla Pastry Cream:

    • Heat milk in a medium size sauce pan over medium low heat until it begins to simmer

    • SLOWLY begin to whisk small amounts of heated milk in with the egg yolk mixture to temper it. If you add it all at once you will scramble the yolk, adding it slowly prevents this. Pour the combined mixture back into the sauce pan and quickly whisk over medium heat until it becomes thick and creamy (this happens fast). Once it thickens remove from heat. Pour pastry cream into a bowl and lay plastic wrap over the pastry cream to keep it from oxidizing and developing a skin.

    • Measure out needed amounts of pastry cream and mixed berry coulis for soufflé batter. Mix until well combined and refrigerate until completely cool (about 20 minutes). (Refrigerate the remaining pastry cream and set aside the rest of the coulis to pour on top of soufflés!)
    • Preheat oven to 360°

    • Brush a thin layer of room temperature butter in upward vertical strokes and all over sides and bottoms of the ramekins. Make sure to brush in upward vertical strokes because it helps ensure a good rise of the souffle. Chill the buttered ramekins for 1 minute to let the first layer of butter set.
    • While the butter is setting prepare chocolate coating of the soufflé by blending them in the food processor for about 45 seconds.

    • Repeat and butter ramekins with the same vertical strokes. Add shaved chocolate to the ramekins and gently roll the ramekins to evenly coat the entire inside surface with chocolate. Pour excess chocolate shavings into remaining ramekins until they are all nicely coated. Refrigerate ramekins to let butter and chocolate shavings set.
    • Pour measured egg whites into a stand mixer with whisk attachment and begin blending egg whites on a medium speed. Once egg whites begin to look foamy squeeze in lemon juice (do not stop mixer to add lemon, let it continue to whisk). When the volume has doubled slowly and gradually begin to add sugar. Lightly add the sugar so evenly disperses throughout the meringue instead of sinking to the bottom of the bowl. Increase speed to high until meringue forms stiff peaks and looks a little glossy and bright white (picture for reference below).

    • Using a rubber spatula gradually fold in ⅓ of the mixed berry coulis/pastry cream mixture until it is well incorporated. Do this in a careful folding motion so you do not deflate the meringue! The meringue will lose a bit of height, but that is normal!
    • Scoop a heaping portion of the berry soufflé into your chilled ramekins and gently tap the ramekin to even out the batter and level/scrap off the excess batter. Clean the rim and outside of the ramekin. Lastly, using your finger create a small edge along the rim of the soufflé (this ensures a more even/straight rise).
    • Place ramekins on a baking sheet and place them on the center rack of the oven with room to grow. If you're using a 6oz ramekin they take about 10-12 minutes, bake until the top is a golden brown. If you are using a 10oz ramekin it takes closer to 15 minutes.
    • While soufflés are baking prepare plates, a sieve with powdered sugar and the berry coulis sauce toppings.

    • Remove from oven and place ramekin on serving plate. Pour berry coulis on top and dust with powdered sugar! Serve immediately.

    If you’re looking for some other fun Valentines Day treats check these out!

    Healthy Homemade Snickers (Chocolate Stuffed Dates), Sopapilla [Churro] Cheesecake Bars, the SOFTEST Frosted Sugar Cookies, Mini Caramel Apple Cheesecakes with Streusel on Top

    Eat & Enjoy!

    Did you make this recipe? I wanna see! | bingeworthybites.com Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites

    Looking for MORE recipes? Don’t worry, I gotchu. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll delight!

    Mixed Berry + Chocolate Souffle

    Callie
    This mixed berry + chocolate soufflé has a rich decadence, while still maintaining a light, fluffy, marshmallow-like texture. OH, and they're a low fat healthy dessert in disguise.
    4.86 from 7 votes
    Print Pin Save Saved! Email
    Prep Time 1 hour hr
    Cook Time 12 minutes mins
    Total Time 1 hour hr 12 minutes mins
    Course Dessert
    Cuisine French
    Servings 4 servings

    Equipment

    Stand Mixer OR Hand Mixer
    Blender OR Food Processor
    Ramekins

    Ingredients
      

    Mixed Berry Coulis

    • 2¾ cups frozen mixed berries (=about 300g) *fresh berries work for this step too!
    • 3 tablespoon sugar
    • 3 tablespoon water

    Vanilla Pastry Cream

    • 8 oz whole milk
    • 2 egg yolks (save and set aside egg whites you'll need them!)
    • 2½ tablespoon sugar
    • ½ teaspoon vanilla extract
    • ¼ cup corn starch

    Chocolate Mixed Berry Soufflés

    • ½ cup mixed berry coulis (save leftover to pour on top of finished soufflé*)
    • 2⅓ tablespoon pastry cream
    • ½ stick unsalted butter
    • 1 cup chocolate chips (to coat ramekins)
    • 5 large egg whites
    • 1 lemon wedge
    • ¼ cup sugar
    • powdered sugar (for dusting on top)

    Instructions
     

    • Measure and add all coulis ingredients(: mixed berries, sugar and water) to medium sauce pan over medium-low heat with lid on for 3-5 minutes. Remove lid, occasionally stir and let berries begin to break down until water begins to evaporate and mixture starts to reduce.
    • Pour cooked berry mix into a blender or food processor and purée for about a minute.
    • Pour purée through a sieve using a rubber spatula pass the purée through. Disgard leftover seeds and set aside purée.
    • Measure and mix egg yolk, (separate and set egg white aside for later!*) sugar, cornstarch and vanilla extract until well blended and set aside.
    • Heat milk in a medium size sauce pan over medium low heat until it begins to simmer
    • SLOWLY begin to whisk small amounts of heated milk in with the egg yolk mixture to temper it. If you add it all at once you will scramble the yolk, adding it slowly prevents this. Pour the combined mixture back into the sauce pan and quickly whisk over medium heat until it becomes thick and creamy (this happens fast). Once it thickens remove from heat. Pour pastry cream into a bowl and lay plastic wrap over the pastry cream to keep it from oxidizing and developing a skin.
    • Measure out needed amounts of pastry cream and mixed berry coulis for soufflé batter. Mix until well combined and refrigerate until completely cool (about 20 minutes). (Refrigerate the remaining pastry cream and set aside the rest of the coulis to pour on top of soufflés!)
    • Preheat oven to 360°
    • Brush a thin layer of room temperature butter in upward vertical strokes and all over sides and bottoms of the ramekins. Make sure to brush in upward vertical strokes because it helps ensure a good rise of the souffle. Chill the buttered ramekins for 1 minute to let the first layer of butter set.
    • While the butter is setting prepare chocolate coating of the soufflé by blending them in the food processor for about 45 seconds.
    • Repeat and butter ramekins with the same vertical strokes. Add shaved chocolate to the ramekins and gently roll the ramekins to evenly coat the entire inside surface with chocolate. Pour excess chocolate shavings into remaining ramekins until they are all nicely coated. Refrigerate ramekins to let butter and chocolate shavings set.
    • Pour measured egg whites into a stand mixer with whisk attachment and begin blending egg whites on a medium speed. Once egg whites begin to look foamy squeeze in lemon juice (do not stop mixer to add lemon, let it continue to whisk). When the volume has doubled slowly and gradually begin to add sugar. Lightly add the sugar so evenly disperses throughout the meringue instead of sinking to the bottom of the bowl. Increase speed to high until meringue forms stiff peaks and looks a little glossy and bright white (picture for reference in post).
    • Using a rubber spatula gradually fold in ⅓ of the mixed berry coulis/pastry cream mixture until it is well incorporated. Do this in a careful folding motion so you do not deflate the meringue! The meringue will lose a bit of height, but that is normal!
    • Scoop a heaping portion of the berry soufflé into your chilled ramekins and gently tap the ramekin to even out the batter and level/scrap off the excess batter. Clean the rim and outside of the ramekin. Lastly, using your finger create a small edge along the rim of the soufflé (this ensures a more even/straight rise).
    • Place ramekins on a baking sheet and place them on the center rack of the oven with room to grow. If you're using a 6oz ramekin they take about 10-12 minutes, bake until the top is a golden brown. If you are using a 10oz ramekin it takes closer to 15 minutes.
    • While soufflés are baking prepare plates, a sieve with powdered sugar and the berry coulis sauce toppings.
    • Remove from oven and place ramekin on serving plate. Pour berry coulis on top and dust with powdered sugar! Serve immediately, and ENJOY!

    Nutrition

    Serving: 1souffle
    Keyword dessert bars, healthy recipes, low fat dessert, meringue, mixed berries, pastry cream, puree, souffle
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!

     

    *This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Reader Interactions

    Comments

    1. Anuja Khemka

      February 13, 2022 at 8:29 pm

      Hi Callie,

      Making this tomorrow! I made the coulis and the pastry cream. For the souffle, is there a step missing after “fold 1/3rd of the coulis in egg white”. I am assuming we have to fold the rest of the measured pastry cream + coulis mixture?

    2. Callie

      February 15, 2022 at 11:31 am

      Hi Anuja!
      Yay! I hope you love them!

      You just need 1/3 of the coulis and pastry cream added in the meringue! It's always better to prepare a little extra pastry cream ahead of time - that way if something happens with the meringue (too much air is lost and it deflates, or any other issues) you have chilled pastry cream ready to go 🙂

      I also love serving the coulis poured on top of the finished meringues!

      -♡ Callie

    3. Amy J Hayes

      October 28, 2022 at 1:46 pm

      I'm confused. Only use 1/3 of coulis/cream mixture and you also have a ton of extra pastry cream. I'm going to make 1/2 the pastry cream bc I'll still have extra. Right?

    4. Callie

      November 01, 2022 at 1:08 pm

      Hi Amy,
      You just need 1/3 of the coulis and pastry cream added in the meringue! It's always better to prepare a little extra pastry cream ahead of time - that way if something happens with the meringue (too much air is lost and it deflates, or any other issues) you have chilled pastry cream ready to go 🙂

      I also love serving the coulis poured on top of the finished meringues!

      -♡ Callie

    4.86 from 7 votes (7 ratings without comment)

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    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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