Chocolate Souffles (with Grand Marnier Sauce): Sweet World #12

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while still providing chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

egg whites

🥗Healthier: aquafaba

💰Cheaper: none

Aquafaba is a vegan alternative that mimics egg whites.

Prepare 8 ramekins by buttering them with unsalted butter.

Sugar coat the insides of the ramekins by sprinkling sugar and turning them to cover completely, dumping excess sugar into another bowl.

In a microwave-proof bowl, combine 1.5 cups bittersweet chocolate and 4 tablespoons butter, and microwave in 30-second bursts until melted.

Add 1/8 teaspoon salt, 1/2 teaspoon vanilla, and 1 tablespoon Grand Marnier to the melted chocolate and stir to combine.

Set the chocolate mixture aside to cool.

Separate 6 egg yolks and 8 egg whites into different bowls.

In a small saucepan, combine 1/3 cup sugar and 2 tablespoons water, bring to a boil until the sugar dissolves completely.

With a mixer on low, add the simple syrup to the egg yolks in a thin stream, then increase to medium-high speed and whisk for 3 minutes.

Fold the cooled chocolate mixture into the egg yolks until combined.

In a clean bowl, beat the 8 egg whites with 1/4 teaspoon cream of tartar on medium-high speed until soft peaks form (about 3 minutes).

Gradually add 2 tablespoons powdered sugar while mixing, then increase to medium-high speed until stiff peaks form (about 1 minute).

Fold a spoonful of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until fully incorporated.

Carefully pour the soufflé mixture into the prepared ramekins, filling almost to the top.

Wipe any drips from the ramekins with a damp paper towel.

Cover each ramekin with plastic wrap and freeze for at least 3 hours or up to 2 days.

Preheat the oven to 400 degrees Fahrenheit.

Remove the plastic wrap from the frozen soufflés and bake for 16 minutes.

In a small saucepan over medium heat, combine 1/2 cup butter and 1 cup sugar for the Grand Marnier sauce until bubbling.

Add 1/2 cup heavy cream, 1 teaspoon Grand Marnier, and 1 teaspoon orange zest, stirring well and cooking for 2 minutes until thickened.

Remove the sauce from heat while the soufflés finish baking.

Serve the soufflés immediately with the Grand Marnier sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens