CHOCOLATE SOUFFLE

Posted By: Emily
MARCH 24, 2017

Serves: 4-5
Total Time: 45 Minutes * Active Time: 30 Minutes
Courtesy of: Remy

Ingredients

ORANGE SAUCE

  • 1/2 Cup Sour Cream
  • 1 Tablespoon Sugar
  • 1 Tablespoon Orange Zest
  • 1 Teaspoon Confectioners Sugar
  • 1/4 Cup Orange Juice

SOUFFLE

  • 34 Grams Butter
    • Room Temperature
  • 34 Grams Bread flour
  • 3 Grams Salt
  • 98 Grams Sugar
    • Divided
  • 188 Grams Whole Milk
  • 135 Grams Dark Chocolate
  • 68 Grams Egg Yolk
    • Approx. 3 Eggs
  • 112 Grams Egg White
    • Approx. 5 Eggs

Directions

Preheat oven to 375 degrees.
Prepare the ramekins thoroughly, add a small amount of sugar and rotate so that it adheres to all sides and then dump the excess out. Repeat to all other ramekins.

ORANGE SAUCE

  1. In a small bowl add sour cream, sugar, orange zest and confectioners sugar.

  2. Add the orange juice a little at a time until it is the desired consistency. I like mine a thick sauce and felt like the full 1/4 cup made it too runny.

SOUFFLE

  1. In a small bowl combine butter, flour and salt. Mix with hands until they form together, leaving no dry flour.

  2. In a small pot, combine the milk and sugar and bring to a boil on medium heat.

  3. Add the flour/butter mixture to the hot milk and whisk until dissolved.

  4. Cook for four minutes on low heat until the mixture has a thick, gummy texture.

  5. Add chocolate and stir until melted and well incorporated.

  6. Add egg yolk to chocolate base and whisk until well incorporated.

  7. Put chocolate base into a bowl and allow to cool to room temperature. Wait for this to cool down before you start the next step.

  8. Using a whisk (or stand mixture), whip egg whites into a light foam.

  9. Add sugar and continue to whisk until stiff, glossy peaks form.

  10. Gently fold meringue into soufflé base in three stages.

  11. Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface.

  12. Place the ramekins on a baking sheet, and bake for 17 minutes for gooey, 19 minutes for a springy texture. Do not peek in the oven. Leave the door closed the entire bake!

  13. Using a small sieve, dust powdered sugar over the top, serve immediately cracking the center open and filling with orange sauce!

Notes:
I thought this would be terrible difficult, but the instructions are pretty easy to follow. I did bump the oven to 380 and cooked straight for 20 minutes.