Chile Orange Chocolate Souffle Recipes

ORANGE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Scald the milk and set aside.
• In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
• Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
• Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust.
• Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally.
• Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites.
• Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise.
• Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes.

CHOCOLATE SOUFFLE

Steps:

• Pre-heat oven to 400 degrees F.
• Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar.
• Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth.
• Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 10 minutes. To test doneness, souffles should not "jiggle" excessively.
• Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce.

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan melt the butter. Add the flour and whisk to blend. In another pan bring milk just to a boil, and then whisk the milk into flour and butter mix, add the salt and vanilla. Allow the milk to cool. In a bowl over simmering water melt the chocolate, sugar, and Grand Marnier, add the egg yolks, 1 at a time, whisking well to incorporate after each addition. Stir in the milk mixture. Whip the egg whites to stiff peaks, and fold them into the chocolate mix. Put the souffle mix into ramekins or souffle cups that have been buttered and sugared. Bake 12 to 16 minutes or until puffed and browned.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.