Recipe for cooking white chocolate and orange souffle

Desserts to Go with Coffee and Tea :: Souffles and Puddings

White Chocolate and Orange Souffle

From the kitchen of Martin James – Copenhagen, Denmark

This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.

1/2 c. whipping cream
1/4 c. sugar
6 oz. imported white chocolate (such as Lindt), coarsely chopped
4 lrg. egg yolks, room temperature
2 tsp. grated orange peel
2 tsp. Grand Marnier or other orange liqueur
3 lrg. egg whites, room temperature
Pin. of cream of tartar
2 Tbsp. sugar
2 oz. imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar

Preheat oven to 350 degrees F. Butter 6-c. soufflé dish. Sprinkle dish with sugar; tap out excess.

Heat cream and 1/4 c. sugar in heavy med. saucepan over med. heat, stirring until sugar dissolves. Add 6 oz. of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 mins.; do not boil.

Whisk in Grand Marnier. Transfer mixture to lrg. bowl. Using electric mixer, beat egg whites and cream of tartar in lrg. bowl until soft peaks form. Add 2 Tbsp. sugar and beat until stiff peaks form. Mix 2 oz. chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 mins.. Dust with powdered sugar and serve.

Serves 6.