Toblerone Souffle Recipe

Name: Toblerone Souffle
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; All Purpose Flour; Whole Milk; Chocolate; 2 ounces unsweetened chocolate, finely chopped; 2 tablespoons honey; Eggs; 1/4 teaspoon salt; Granulated sugar, for sprinkling; Sliced Almonds; Powdered sugar, for dusting

Indulge in the heavenly lightness of these Toblerone soufflés! This elegant dessert recipe, inspired by Bon Appétit's December 1996 issue, transforms the iconic Swiss chocolate bar into a cloud-like culinary masterpiece. Prepare to be amazed by the perfect balance of creamy chocolate and airy texture. A show-stopping dessert perfect for special occasions or a truly decadent treat.

Prep Time 30 mins

Cook Time 90 mins

Calories 368.6 kcal

Protein 22g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toblerone Souffle

Unsalted Butter
All Purpose Flour
Whole Milk
Chocolate
2 ounces unsweetened chocolate, finely chopped
2 tablespoons honey
Eggs
1/4 teaspoon salt
Granulated sugar, for sprinkling
Sliced Almonds
Powdered sugar, for dusting

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How to Make Toblerone Souffle

Preheat oven to 400°F (200°C). Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle generously with granulated sugar, tapping out any excess.
Arrange the prepared dishes on a large baking sheet.
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour until the mixture bubbles, about 2 minutes.
Increase heat to medium-high. Gradually whisk in the milk until the mixture boils, thickens, and is smooth, about 1 minute.
Remove from heat. Add the chopped Toblerone chocolate, unsweetened chocolate, and honey. Whisk until melted and smooth.
Pour the chocolate mixture into a large bowl. Let cool to room temperature, stirring occasionally.
In a separate bowl, whisk the egg yolks into the cooled chocolate mixture until well combined.
In a clean, dry bowl, beat the egg whites and salt with an electric mixer until soft peaks form.
Gradually add the 1 tablespoon of granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/4 of the beaten egg whites into the chocolate mixture to lighten it.
Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide half of the batter among the prepared soufflé dishes. Sprinkle with 1 ounce of the finely chopped Toblerone chocolate.
Spoon the remaining batter over the chocolate layer in each dish. Sprinkle with the remaining chopped chocolate and sliver almonds (if using).
Bake for 17-22 minutes (17 minutes for unfrozen, 22 minutes for frozen ingredients), or until the soufflés are puffed and almost firm to the touch, but the center still moves slightly when the dishes are gently shaken.
Immediately sift powdered sugar over the soufflés and serve immediately.