Best Dark Chocolate Orange Soufflé With White Chocolate Chunk Whipped Cream Recipes

White Chocolate and Orange Soufflé image

Yield Serves 6

Number Of Ingredients 11

1/2 cup whipping cream
1/4 cup sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Grand Marnier or other orange liqueur
3 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar

Steps:

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

Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream image

Yield Serves 2

Number Of Ingredients 17

For the souffle:
1/4 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 egg yolks
1 tablespoon Cointreau or other orange liquer
1 teaspoon grated orange peel
Sugar
3 egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
Powdered sugar
For the whipped cream:
1 ounce imported white chocolate
1/2 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 tablespoon Cointreau or other orange liquer

Steps:

To make the souffle:
Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)