Inspired by Jamie at MyBakingAddiction, I went the way of the haughty taughty overpriced but elegant grown-up restaurants and made myself a chocolate orange soufflé for lunch. Its accompaniment, soy sloppy joes. Yes, laugh as you may.
This is my 1st soufflé ever, baked or eaten. It is easier than pie to whip up, and has a nice but not overpowering chocolate flavor. 3 whole eggs rather than 6 whites and 3 yolks, what a great thing! I really hate unbalanced egg ratios. Storing leftover egg parts isn’t terrible, but I appreciate a recipe with no leftovers destined for the freezer or the morning omelet.
All in all, you can impress company with this souffle. This can be prepped ahead and baked 24hrs. later. See my step-by-step tutorial to have your friends drooling through dinner and singing your praises all over town.
My rating for the recipe is 7 as I prefer a more intense chocolate flavor. I’d rather indulge in a chocolate crème brûleé. For a more chocolatey soufflé, try this recipe from Real Simple. (Hooray for balanced egg ratios!)
This is just a formula. You can replace flavorings at will. For instance, add cinnamon to replace liqueur, orange zest to intensify flavor, mint extract, espresso, raspberry liqueur, use white chocolate. Endless possibilities people. Make me proud and create a personalized soufflé.
Preheat to 350F.
Whip egg whites to foamy then slowly add in 1 T. sugar. Whip to stiff peaks, almost dry. I opted to unconventionally prep whites 1st so that I didn’t have to wash the beaters going from yolks to whites.
Mine weren’t quite done, as I’d suspected, but I was afraid they’d burn, so I took them out early and they went from this
For more soufflé recipes and tips, visit here.