White Chocolate And Orange Souffle

Recipe Ingredients

1/2 cup	118ml	Whipping cream
1/4 cup	49g / 1.7oz	Sugar
6 oz	170g	Imported white chocolate - coarsely chopped
		= (such as Lindt)
4		Egg yolks - room temperature (large)
2 teaspoons	10ml	Grated orange peel
2 teaspoons	10ml	Grand Marnier
		= (or other orange liqueur)
3		Egg whites - room temperature (large)
1		Cream of tartar
2 tablespoons	30ml	Sugar
2 oz	56g	Imported white chocolate - coarsely chopped
		= (such as Lindt)
		Powdered sugar

Recipe Instructions

Preheat oven to 350 degrees. Butter 6-cup souffle 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 souffle dish. Bake until souffle is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, May 1991

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