Chocolate Orange Souffle
Happy New Year!!! 2010… I can’t believe it. This is going to be a big, big year. In 5 days I leave to study abroad in London for four months, and come this fall me, Amy, and Laura will all be in our final year of college. Insanity.
Speaking of studying abroad, I have absolutely no idea what my kitchen situation will be. Not much, I’m thinking. So this last week I’m going to try and cram in as much yumminess that requires more than a microwave.
Every Christmas since I was little I would always buy my dad a milk chocolate orange. I LOVED watching him smash it on the table and then eating well over my fair share of “his” present. So when I saw Paula Deen make this on her show earlier this break, I knew I had to try it.
Chocolate Orange Souffle
One of my best friends Alisa came over last night to help me. We were both a little intimdated, souffles sound super fancy and there’s always that danger of it falling (heaven forbid!!) But we decided to tackle it nonetheless.
First, coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter. Our dish was covered completely before the butter was even half gone, so we just set the excess aside. Paula’s butter portions are generally more than necessary.
Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. The consistency is a bit grainy due to the flour. Don’t panic, the silkiness comes later.
With about 15 minutes left for your souffle to cook, begin to prepare your homemade chocolate sauce. Souffles are best when served right out of the oven, so you want your sauce ready to drizzle.
This recipe was nothing less than extraordinary. My parents (the only other people lucky enoug to snag a piece) likened it to restaurant quality. The texture is a mix between a chocolate cake and chocolate mousee. The combination is as rich as it is light and fluffy. Not to mention you just feel so dang proud for pulling it off! Do not let the stigma of a fallen souffle scare you. Give this a try, I promise you will not be sorry. It’s best immediately right out of the oven, so the larger sized souffle is better served for a gathering of people. You do also have the option of serving it in personal sizes if you have smaller ramekins.
Happy New Year everyone, let’s continue with our baking adventures!
Chocolate Orange Liqueur Souffle, recipe by Paula Deen
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 cup sugar
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)
- 2 (1-ounce) squares semisweet chocolate, melted
- 3 (1-ounce) squares bittersweet chocolate, melted
- 1/4 teaspoon salt
- 5 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 7 egg whites
Preheat oven to 350 degrees F.
Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.
Chocolate Sauce Recipe
1/4 cup (1/2 stick) butter
1 (1-ounce) square bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)
Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.