Chocolate Orange Souffles with Orange Whipped Cream
Chocolate Orange Soufflés with Orange Whipped Cream
Butter and sugar for coating the molds Soufflés: ¼ cup heavy cream 4 ounces semisweet chocolate, chopped fine 2 egg yolks 1 tablespoon Grand Marnier Zest from 1 orange 3 egg whites, as room temperature 2 tablespoons sugar Whipped Cream: ½ cup chilled heavy cream 1 tablespoon sugar 1 teaspoon orange zest 1 tablespoon Grand Marnier
Soufflés: Preheat oven to 375°F. Butter six ½-cup individual soufflé dishes and dust them with sugar. Bring the cream to a simmer in a microwave or over low heat on the stove. Put the chocolate in a large heat-proof bowl and pour the hot cream over it; let stand one minute. Stir until smooth and beat in the egg yolks, one at a time. Stir in Grand Marnier and orange zest. Set aside to cool slightly. With an electric mixer, beat the egg white until soft peaks form. Gradually add 2 tablespoons of sugar. Fold one-fourth of the whites into the chocolate mixer to lighten it, then fold the rest of the whites into the chocolate. Spoon into the prepared dishes and put them on a baking sheet. Cook until soufllés rise but are still a little soft in the center, about 15 minutes.
Whipped Cream: Whip the heavy cream until soft peaks form; add sugar, orange zest, and Grand Marnier and beat until stiff. Remove soufflés from the oven and serve immediately with the whipped cream.