Chocolate and Grand Marnier Soufflé
By HomeRearedChef on December 10, 2012
What could be grander, more satisfying, more inspiring, or more impressive than mousse-like chocolate soufflé? Here laced with a hint of orangey Grand Marnier. Delicious! You’ll feel beside yourself with enchantment eating this comforting chocolaty food of the gods.
This recipe is a take from Julia Child’s basic instructions on “Au Chocolat Soufflé.” She was, after all, my Inspiration, my Muse, my invisible Mentor, and first teacher to many great cooks of today.
Because of Julia Child, though I was once timid and ever fearful of making soufflés, I conquered my fears and thus mastered making all kinds of soufflés!
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe makes 6-to-8 servings
Steps 1 (mold):
Heavily butter the entire inside of an 8-cup *soufflé mold, and generously sprinkle (bottom and sides) with granulated and golden-brown sugar, and Ghirardelli White Mocha powder (found in the baking isle at your local San Jose PW Market).
Surround mold with a collar of buttered aluminum foil (double thickness) 3-inches above the rim, secure with toothpick; set aside.
Steps 2 (chocolate):
7-ounces semi-sweet baking chocolate
1/3 cup strong coffee
Place a small saucepan in a larger pan with slightly simmering water, add the chocolate and coffee to the littler pan, cover, turn off heat, and let chocolate melt while you proceed.
Steps 3 (egg-yolks):
Preheat oven to 400 degrees, have ready all ingredients for assembling.
3 tablespoons butter
3 tablespoons flour
2 cups boiling heavy-cream
1/2 tablespoon vanilla
Zest of 1 orange
1/4 cup Grand Marnier
Melt butter in the saucepan, stir in the flour and cook over moderate heat until butter and flour foam, for 2 minutes, without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk, and beat vigorously with a wire ship until blended. Beat in seasonings. Return over moderately high heat and boil, stirring with the wire whip for 1 minute. Sauce will be very thick. Remove from heat, and drop egg-yolks, one at a time, beating with a wire whisk, then the chocolate sauce; stir in the zest and liqueur, set aside.
Steps 4 (egg whites):
Pinch of salt
1/2 cup sugar
Place egg-whites in an impeccably clean bowl and beat with the salt until soft peaks; by sprinkles beat in the sugar until stiff shining peaks. Add the melted chocolate sauce to the side of beaten egg-whites and delicately fold. Pour the soufflé mixture into the prepared mold and set in the oven on lower level rack. Immediately turn oven down to 375 degrees and bake for 35 to 40 minutes, or until sides begin to pull away from the sides and top is cracked throughout.
Serve immediately and enjoy! Enjoy with whipped cream and a glass of bubbly.
Cook with heart; eat with gusto. Buen Provecho!
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By Karen Ballum