BITTERSWEET COCOA SOUFFLé WITH ORANGE BLOSSOM CREAM
Provided by Alice Medrich
Categories Mixer Chocolate Egg Dessert Bake Valentine's Day Orange Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
- Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.
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Zac Zac
[email protected]Thank you for sharing this recipe!
Masharib Sk
[email protected]I can't wait to make this soufflé again.
Kamrunnahar mony397 Kamrunnahar mony397
[email protected]This recipe is a keeper!
Zeeshan Ahmed
[email protected]Overall, I'm really happy with how this soufflé turned out. It was a delicious and impressive dessert.
Megan Metts
[email protected]I had a bit of trouble getting the soufflé out of the pan, but I think that was just because I didn't grease it properly.
Dipisha Subedi
[email protected]The soufflé didn't rise as much as I expected, but it still tasted delicious.
fred flintstone
[email protected]I found that the soufflé was a bit too sweet for my taste, but I think that's just a matter of personal preference.
Sakibul Islam
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort.
super Egypt Egypt
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and orange blossom flavors.
guy norris
[email protected]This soufflé is perfect for a special occasion or a romantic dinner.
Mohsin Abbasi
[email protected]The orange blossom cream was a nice touch and added a bit of sweetness to the soufflé.
Huraira AbbaCy
[email protected]The flavor of the soufflé was rich and decadent, with a hint of orange blossom.
Takkaraj Shahi
[email protected]The soufflé rose beautifully and had a lovely golden brown color.
Tejash bhat
[email protected]This was my first time making a soufflé and it was a success! I was so impressed with how it turned out.
Saimun Hossain
[email protected]I was a bit intimidated to make this soufflé, but the recipe was very clear and easy to follow. It turned out perfectly!
julianna jacklin
[email protected]The orange blossom cream was the perfect complement to the cocoa soufflé. It added a touch of sweetness and complexity that really elevated the dish.
Jeremy Lanteigne
[email protected]I've never been a big fan of soufflés, but this one changed my mind. The texture was impeccable and the flavor was divine.
KaelynNOTKatelyn
[email protected]This soufflé was a total hit at my dinner party! It was light and fluffy, with a perfect balance of bittersweet cocoa and orange blossom flavors.