Chocolate Hazelnut Souffle with Vanilla Sambuca Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 souffle, 2 Tbsp sauce) contains 340 calories, 39 g carbohydrate, (0 g fiber), 9 g protein, 15 g fat, (8 g saturated fat), 140 mg cholesterol, and 105 mg sodium.
  • Calories per Serving: 340
  • Makes: 6
  • Active Time: 40 minutes
  • Total Time to Make: 2 hours - 3 hours
Chocolate Hazelnut Souffle with Vanilla Sambuca Sauce


You'll Need

6 (6 oz each) ramekins, parchment paper, mixer, baking sheet pan


Make pastry cream:

  1. Heat milk in small saucepan on MED until simmering.
  2. Whisk together 1/2 cup sugar, corn starch, flour, half-and-half, egg yolks, and vanilla in medium bowl.
  3. Add milk, 1/2 cup at a time, to egg mixture, whisking constantly.
  4. Return mixture to saucepan on MED. Bring to a gentle boil, stirring constantly, Cook 2-3 min until pastry cream is very thick.
  5. Transfer to bowl. Press circle of parchment paper directly on surface of pastry cream to keep skin from forming. Chill 1-2 hours.   

Make souffles:

  1. Preheat oven to 450 degrees. Coat inside of souffle dishes with butter, then sugar. Set aside. Arrange dishes together on baking sheet.
  2. Whisk Nutella into pastry cream. Set aside.
  3. Beat egg whites in separate bowl with mixer until medium stiffness (soft billowy peaks with body).
  4. Whisk 1/3 of egg whites into pastry cream mixture until almost no white streaks remain. Fold in remaining egg whites until just incorporated.
  5. Fill prepared souffle dishes to top with mixture. Transfer baking sheet with souffle dishes carefully to lower middle of oven. Bake 20-24 min until top edges are browned and souffle has risen above rim of dish, and doesn't jiggle when shaken.
  6. Combine melted ice cream and sambuca as souffles bake. Pour into pitcher or serving vessel with spout. Remove souffles from oven.
  7. To serve:  Immediately transfer souffles to serving area. Create hole in top of souflle with spoon and pour sauce into hole. (Note: souffles will be hot.)
Chef Tips
  • Pastry Cream can be made a day ahead and refrigerated until ready to make souffles.
  • To help souffles rise properly, wipe any batter dribbles from souffle dish rim and do not open oven to check for at least 20 min.


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