Recipe

Chocolate Souffle With Blood Orange Creme Anglaise Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 8 months ago The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise). In this recipe, I borrow a technique from Chef Jacques Torres and use a stable It... More Prep:30m Cook:30m Servings:3	Greekgirrrl
	souffle french dessert

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Ingredients

1 tablespoon unsalted butter, melted

1/4 cup granulated sugar, plus extra for the soufflé dish

2 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tablespoons water

4 large egg whites

Blood Orange Creme Anglaise:

3/4 cup heavy cream

1 teaspoon blood orange zest, finely grated

1/3 cup granulated sugar

1/4 cup freshly squeezed blood orange juice

3 large egg yolks

INSTRUCTIONS:

Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.

In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream.

Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (It should look like melted ice cream.)

Strain through a fine mesh strainer. Serve hot or cold.

Directions

Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess. To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.

Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)

Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.

Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.

Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack. After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.

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Comments

chriesi 1 year, 8 months ago said:
I love souffles. Mmm...

lam 1 year, 8 months ago said:
This looks fantastic. I'll have to try this. I love blood oranges but I usually use them in drinks :-). Thanks for the recipe

ahmed1 1 year, 8 months ago said:
A must try one!! Thanks for sharing.

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