Chocolate Orange Souffles
Chocolate and Orange is one of my favorite flavor combinations. I’ll never forget the first time I had a chocolate bar with pieces of candied orange peel mixed in. It was amazing and I have been hooked ever since. This recipe is very fancy but also not very hard. The best part is that you make them hours or days before you plan to serve them and then bake them for 20 minutes and serve. They are rich and decadent. These were inspired by a recipe from 100 Days of Real Food.
Chocolate Orange Souffles
8 oz Semi-sweet chocolate chips
6 Tablespoons Butter (plus more for buttering ramekins
2 Tablespoons Orange Liqueur (Cointreau, Triple Sec, or Grand Marnier all work well)
Zest of 1 Orange
6 Eggs, Separated
1/4 teaspoon Cream of Tartar
1/2 Cup Sugar
Melt the chocolate, butter, and orange liqueur in a large glass bowl in the microwave on 100% power. (This can be tricky. It will take about 2 minutes. After 1 minute of microwaving, stir every 30 seconds. When the chocolate is almost all melted, just stir the mixture to finish the melting process. This will keep it from burning or getting too hot.) Set the chocolate mixture aside to slightly cool.
Whip the egg whites in a stand mixer until they start to get frothy (about 30 seconds) then add the cream of tartar. Whip another 30 seconds then gradually add the sugar and continue whipping until soft peaks form. (Soft peaks are peaks that fold over themselves, but still hold their shape. They do not stand straight up.)
Add half the egg whites to the chocolate and gently fold with a whisk to combine. Add the remaining egg whites and fold until combined. Do not over-mix. If there are a few small white streaks it is perfect.
Add the batter to 6 buttered ramekins. It is best to fill them to the top. Cover and refrigerate for several hours or up to one day. Alternately, you can cover them tightly and freeze for up to 1 month.
Preheat oven to 375 degrees Fahrenheit. Place the souffles on a rimed baking sheet and bake for 18-20 minutes. (20-22 minutes if frozen) Remove from oven and serve immediately. I like to serve mine with a little whipped cream and a sprinkle of orange zest.
