Individual Chocolate Orange Souffles

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 to prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
• 2 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.
• 3 cook over medium-low heat, stirring constantly, until the custard is thick. do not allow it to boil. remove from the heat.
• 4 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.).
• 5 to prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
• 6 preheat the oven to 425°f (220°c). place a sheet pan in the oven, onto which you will place the soufflés for baking. (this makes it easier to remove the hot soufflé cups from the oven.).
• 7 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.
• 8 smooth the top of each soufflé with a spatula and bake immediately.
• 9 the soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. do not touch a soufflé to test doneness.
• 10 sprinkle the soufflés with powdered sugar if desired and serve immediately.