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
Heat oven to 350 degrees F. Butter 6-cup soufflé dish. Sprinkle dish with sugar;
tap out excess.
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.
Whisk in Grand Marnier. Transfer mixture to large bowl.
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
Bake until soufflé is puffed and top is golden brown, about 35 minutes.
Dust with powdered sugar and serve.
From the kitchen of Martin James – Copenhagen, Denmark.