Individual Chocolate Orange Souffles
- 1 pint orange juice
- 8 egg yolks
- 4 ounces granulated sugar
- 3 ounces all-purpose flour
- 8 ounces bittersweet chocolate, chopped fine
- 2 fluid ounces orange liqueur
- 16 egg whites
- butter, melted, as needed
- granulated sugar, as needed
- To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
- Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl.
- Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard is thick.
- Do not allow it to boil.
- Remove from the heat.
- Stir in the chocolate until completely melted.
- Stir in the liqueur.
- Cover this base mixture with plastic wrap to prevent a skin from forming.
- Hold for use at room temperature.
- (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.
- ).
- To prepare the souffles, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
- Preheat the oven to 425F (220C).
- Place a sheet pan in the oven, onto which you will place the souffles for baking.
- (This makes it easier to remove the hot souffle cups from the oven.
- ).
- Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar.
- Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins.
- The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
- Smooth the top of each souffle with a spatula and bake immediately.
- The souffles are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes.
- Do not touch a souffle to test doneness.
- Sprinkle the souffles with powdered sugar if desired and serve immediately.
orange juice, egg yolks, sugar, flour, bittersweet chocolate, fluid ounces orange liqueur, egg whites, butter, sugar
Taken from www.food.com/recipe/individual-chocolate-orange-souffles-232800 (may not work)