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Chocolate Soufflés with Blood Orange Sauce

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


For the blood orange sauce
1-½ cups blood orange juice (from 4 medium oranges)
½ cup orange marmalade
½ cup granulated sugar
2 Tbs. orange liqueur, such as Cointreau (optional)
For the ramekins
2 to 3 Tbs. unsalted butter, softened
3 to 4 Tbs. granulated sugar
For the chocolate pastry cream
4 large egg yolks
1-¼ cups whole milk
½ cup granulated sugar
2 Tbs. cornstarch
1 Tbs. Dutch-processed cocoa powder
¼ tsp. table salt
4 oz. unsweetened chocolate, finely chopped
½ oz. (1 Tbs.) unsalted butter
1 tsp. pure vanilla extract
For the meringue
8 large egg whites, at room temperature
½ tsp. cream of tartar
1 oz. (¼ cup) confectioners’ sugar; more for dusting

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