Best 2 Bittersweet Cocoa Soufflé With Orange Blossom Cream Recipes
Indulge in a symphony of flavors with our bittersweet cocoa soufflé, an exquisite dessert that harmonizes the richness of chocolate with the delicate fragrance of orange blossoms. This culinary masterpiece is a true testament to the art of French pastry, with its light and airy texture that dances on your palate. Accompanying this heavenly soufflé is an equally delightful orange blossom cream, a luscious sauce that enhances the cocoa's depth with its citrusy sweetness. Prepare to be captivated by this irresistible dessert duo, perfect for special occasions or simply as a luxurious treat to satisfy your sweet cravings.
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BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
BITTERSWEET CHOCOLATE SOUFFLéS
Categories Mixer Chocolate Egg Dessert Bake High Fiber Bastille Day Bon Appétit Maryland Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
- Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.
Tips:
- Make sure all ingredients are at room temperature before starting, as this will help the soufflé rise evenly.
- Use a whisk to gently fold the egg whites into the chocolate mixture. Over-mixing will deflate the soufflé.
- Bake the soufflé immediately after assembling, as it will start to deflate as soon as the egg whites are added.
- Serve the soufflé immediately, as it will start to fall after a few minutes.
- For the orange blossom cream, make sure to use fresh orange blossoms. If you can't find fresh orange blossoms, you can use 1 teaspoon of orange blossom water.
- To make the chocolate curls, use a vegetable peeler to shave thin strips of chocolate from a block of chocolate.
Conclusion:
This recipe for bittersweet cocoa soufflé with orange blossom cream is a delicious and elegant dessert that is perfect for a special occasion. The soufflé is light and fluffy, with a rich chocolate flavor. The orange blossom cream adds a touch of sweetness and floral flavor. This dessert is sure to impress your guests.
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