These souffles are light, full of rich chocolate flavor and delicious with a bit of Grand Marnier sauce! Better yet, they can be made ahead of time and kept in the freezer. Souffle in 16 minutes, anyone?
- Recipe -
● 4 T. butter (cut into 2 pieces), plus extra for buttering ramekins
● 1/3 cup sugar, plus extra for ramekins
● 1-1/2 cups or 8 oz. bittersweet chocolate (60%)
● 1/8 t. salt
● 1/2 t. vanilla
● 1 T. Grand Marnier
● 6 egg yolks
● 8 egg whites
● 1/4 t. cream of tartar (optional)
● 2 T. powdered sugar
Grand Marnier Sauce:
● 1/2 cup butter
● 1 cup sugar
● 1/2 cup heavy cream
● 1 t. Grand Marnier
● 1 t. orange zest
1. Butter 8 ramekins, then dust the inside of each dish evenly with sugar.
2. In small microwave-proof bowl, melt chocolate and 4T. butter in 30 second bursts. Stir in salt, vanilla, and Grand Marnier. Set aside to cool.
3. Bring the 1/3 c. of sugar and 2 T. water to boil over medium-high heat in a small saucepan. Simmer until sugar completely dissolves. Take off the heat. At the mixer, whisk the egg yolks, then with the mixer running at a slow speed, add sugar syrup in a thin, slow, stream. Beat for about 3 minutes. Then fold the chocolate mixture into the yolks, using a spatula.
4. In a clean bowl, with a clean whisk, add the egg whites and cream of tartar. Beat to soft peaks. (about 3 minutes) Turn mixer to low and add powdered sugar. Turn speed up and beat to stiff peaks. (about 1 more minute)
5. Stir one large spoonful of egg whites into the chocolate mixture. When that is well mixed together, add the rest of the whites and gently fold until just combined. Fill each ramekin almost full with soufflé mixture. Wipe any drips on the rim with a damp paper towel. Cover each ramekin with plastic wrap and freeze for 3 hours or up to 2 days.
6. When you're ready to serve, preheat the oven to 400 ̊F. Take the ramekins out of freezer, unwrap and place on a rimmed baking sheet. Bake for 16 minutes.
7. Immediately remove the hot ramekins from the baking sheet using tongs that have silicone ends and a spatula. Place each ramekin on a plate covered with a beverage napkin . (This helps the ramekin not slide around.)
8. Use a spoon to make a well in the top of each soufflé. Pour some of the Grand Marnier sauce into the opening, sprinkle powdered sugar over the top and serve immediately. (I serve a little pitcher of the sauce on the table for those who would like a bit more!)
GRAND MARNIER SAUCE
(This sauce can be prepared while the soufflés are cooking.)
1. Mix the butter and sugar in a small saucepan over medium heat. Cook and stir until it begins to bubble.
2. Add cream, Grand Marnier and orange zest.
3. Cook for 2 minutes, until sauce is thickened. You can keep this sauce on a low heat until you’re ready to serve. Just keep an eye on it and stir occasionally.
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