Chocolate-Hazelnut Soufflé, Caramel Sauce, Coffee Ice Cream Recipe

Ingredients:

• Chocolate-Hazelnut Soufflé:
• 1/2 cup granulated sugar, divided
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup whole milk
• 1/4 cup hazelnut spread
• 3 large egg yolks
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons butter, cut into pieces
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• Coffee Ice Cream:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee
• 6 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

Chocolate-Hazelnut Soufflé:

1. Preheat oven to 375°F (190°C). Grease four 8-ounce ramekins with cooking spray, and sprinkle with sugar.
2. In a medium saucepan, whisk together flour, cocoa powder, and 1/4 cup of sugar. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until mixture thickens and comes to a simmer.
3. Remove from heat, and whisk in hazelnut spread and egg yolks until well combined.
4. In a large mixing bowl, whip egg whites and cream of tartar until foamy. Gradually add remaining sugar, and continue whipping until stiff peaks form.
5. Using a rubber spatula, gently fold in 1/3 of egg white mixture into the chocolate mixture until combined. Then, fold in the remaining egg white mixture until no white streaks remain.
6. Divide batter evenly among ramekins, and smooth the tops with a spatula.
7. Bake for 16-18 minutes until the soufflés rise and become puffed. Serve immediately with caramel sauce and coffee ice cream.

Caramel Sauce:

1. Spread the sugar in an even layer in a heavy-bottomed saucepan. Heat the sugar over medium-high heat, whisking it constantly as it begins to melt.
2. Once the sugar is completely melted, stop whisking and let it cook until it turns a deep amber color.
3. Add butter pieces to the pan and whisk until combined (the mixture will bubble up). Remove the pan from heat, and carefully whisk in the heavy cream (the mixture will bubble up again).
4. Whisk in the salt, and let the caramel sauce cool. Store the sauce in an airtight container in the refrigerator.

Coffee Ice Cream:

1. In a medium saucepan, whisk heavy cream, whole milk, sugar, and instant coffee together.
2. Cook over medium heat, stirring often, until the mixture begins to steam and the sugar has fully dissolved.
3. In a separate bowl, whisk the egg yolks together. Gradually add about 1 cup of the hot cream mixture to the yolks and whisk to combine.
4. Then pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Strain the mixture into an airtight container and let cool completely.
6. Process in an ice-cream maker according to the manufacturer’s instructions. Store ice cream in an airtight container in the freezer.

Verdict and Serving Suggestions:

The Chocolate-Hazelnut Soufflé is a delicate and complex dessert with deep chocolate flavors and a slightly nutty aroma. The soufflé pairs perfectly with the caramel sauce, which adds a rich and buttery sweetness to each bite. The Coffee Ice Cream adds a cold contrast to the warm soufflé and is the perfect vehicle to transport the flavors further. Serve this dessert immediately to ensure the soufflé does not deflate, and enjoy every bite.