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White Chocolate and Orange Soufflé

This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.


  • 1/2 cup whipping cream
  • 1/4 cup granulated sugar
  • 6 ounces imported white chocolate (such as Lindt), coarsely chopped
  • 4 large egg yolks, room temperature
  • 2 teaspoons grated orange peel
  • 2 teaspoons Grand Marnier or other orange liqueur
  • 3 large egg whites, room temperature
  • Pinch of cream of tartar
  • 2 tablespoons granulated sugar
  • 2 ounces imported white chocolate (such as Lindt), coarsely chopped
  • Powdered sugar

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  1. Heat oven to 350 degrees F. Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess.
  2. Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
  3. Whisk in Grand Marnier. Transfer mixture to large bowl.
  4. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared soufflé dish.
  5. Bake until soufflé is puffed and top is golden brown, about 35 minutes.
  6. Dust with powdered sugar and serve.

Serves 6.

From the kitchen of Martin James – Copenhagen, Denmark.