Individual Chocolate Orange Souffles Recipes

INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)

Steps:

• Butter (8) 1 cup ramekins, then coat evenly with sugar.
• Shake out excess sugar and place in refrigerator until ready to use.
• Melt 4 tbsp butter and the chocolate in a double boiler.
• Remove from heat, stir in vanilla, salt, and creme de cacao.
• Set aside.
• In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
• Remove from heat.
• In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
• Continue to beat until yolks are thick and pale yellow (3-5 minutes).
• Fold egg yolks into the chocolate along with the orange zest.
• Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
• Add the cream of tartar, then gradually add 3 TBSP sugar.
• Beat until the whites hold a 2" peak and are glossy.
• Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
• Gently fold in the remainder of the whites until just incorporated.
• Fill each ramekin almost to the rim.
• Wipe any filling from the rim with a wet paper towel.
• Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
• Place oven rack in the middle, preheat oven to 400°F.
• Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
• Do not thaw the souffle, as it will not rise properly.
• Be careful not to overbake it.

CHILE ORANGE CHOCOLATE SOUFFLE

Steps:

• Place the oven racks in the center and bottom of the oven and preheat the oven to 375 degrees F.
• Grease the insides of four 6-ounce souffle ramekins with butter. Add a small amount of granulated sugar to the interior of one ramekin, and coat thoroughly. Repeat with the remaining ramekins by turning the sugar out from the first into the second. Place the prepared ramekins on a sheet tray.
• In a small bowl, combine the butter and flour into an evenly mixed mass. Combine the milk, salt, chile flakes, orange zest and 1/3 cup granulated sugar in a small pot. Bring to a simmer, then whisk in the butter and flour mixture until combined. Cook the mixture over a low heat until thickened, 3 to 4 minutes. Remove from the heat.
• In a medium bowl, combine the egg yolks and add about 1/4 cup of the cooked flour and milk mixture. Whisk to combine to temper the egg yolks. Stir the chocolate into the remaining flour and milk mixture and mix until the chocolate is melted and well combined. Add the chocolate mixture to the tempered egg yolks and mix to combine and fully incorporate.
• Soak a paper towel in the vinegar and wipe out the bowl of a stand mixer. Add the egg whites to the bowl and fit the stand mixer with a whisk attachment. Beat the whites on medium-high speed, slowly adding the remaining 3 tablespoons granulated sugar, 1 tablespoon at a time, and continuing to beat until you have stiff, glossy peaks, about 5 minutes.
• Fold half of the egg white mixture into the chocolate base, followed by the remaining. (A few streaks of egg white is fine to remain, so as to not overmix.) Divide the mixture into the buttered and sugared ramekins, filling about three-quarters of the way. Gently tap the ramekins once on the sheet pan to evenly distribute the filling. Run your thumb around the rims of the ramekins to level and clean the edges. Bake, turning halfway through, until the edges are set but the centers are jiggly, about 18 minutes. Remove from the oven and place each ramekin on a plate. Garnish with a dusting of powdered sugar. Create a pocket in the center of each souffle to pour in the Creme Anglaise, if using. Enjoy warm.
• In a medium pot, whisk together the heavy cream, milk, sugar, salt, egg yolks and vanilla seeds. Place the pot over low heat and cook, stirring constantly, until it thickens and coats the back of a spoon.
• Fill a large bowl with ice. Place a smaller bowl on top of the ice. Strain the anglaise into the smaller bowl and let cool completely.

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
• In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
• Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.
• Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
• Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.
• Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
• Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

INDIVIDUAL ORANGE SOUFFLES RECIPE - (4.4/5)

Steps:

• Remove tops from oranges; scoop out flesh from base without piercing skin. Mix cornstarch with 1/4 cup (50 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLES

Steps:

• Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
• Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
• Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
• Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
• Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
• Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
• Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
• In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.