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White Chocolate And Orange Souffle


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  • 1/2 cup whipping cream
  • 1/4 cup sugar
  • 6 ounces imported white chocolate coarsely chopped (such as Lindt)
  • 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
  • 1 pinches cream of tartar
  • 2 tablespoons sugar
  • 2 ounces imported white chocolate coarsely chopped (such as Lindt)
  • Powdered sugar


Servings 6


Step 1

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

This recipe yields 6 servings.

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