Cooking, Desserts

Shiela’s Chocolate Soufflés


• Butter for greasing
• 3 tbsp superfine sugar plus extra for sprinkling
• 6 oz plain, semisweet, chocolate, chopped
• 2/3 cup unsalted butter, cut into small pieces
• 4 extra large eggs separated
• 2 tbsp orange liqueur
• 1/4 tsp cream of tartar
• Icing sugar for dusting

For the white chocolate sauce:
• 6 tbsp whipping cream
• 3 oz white chocolate, chopped
• grated rind of 1/2 orange

1. Butter six 2/3 cup ramekins. Sprinkle each with sugar, and tap out any excess. Put the ramekins on a baking sheet.
2. In a heavy saucepan over low heat, melt the chocolate and butter, stirring until smooth. Remove from the heat and cool slightly, then beat in the egg yolks and orange liqueur. Set aside, stirring occasionally.

adding the yolk and liquor

adding the yolk and liquor

3. Preheat the oven to 425ᵒF.
4. In a bowl, whisk the egg whites slowly. Add the cream of tartar, increase the speed and whisk until they form soft peaks. Gradually sprinkle over 1 tbsp of sugar at a time, whisking until the whites are stiff and glossy.

Shiela is mixing the egg whites

Shiela is mixing the egg whites

5. Using a rubber spatula, gently fold the whites into the chocolate mixture.

Shiela's chocolate soufflés fold whites into chocolate

6. Spoon into the ramekins.
7. Bake for 10-12 minutes, until well risen.
8. Make the white chocolate sauce: Put the chocolate and cream into a small pan. Stir over low heat until melted and smooth. Remove from the heat and stir in the zest of the 1/2 orange. Pour into a serving jug.

Shiela's chocolate soufflés white chocolate sauce

Shiela's chocolate soufflés pouring white chocolate sauce
9. Serve the soufflés as soon as they are cooked, dusted with icing sugar and accompanied by the sauce.

Shiela is dusting the soufflés with the help of Esther

Shiela is dusting the soufflés with the help of Esther

Shiela's chocolate soufflés final

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