Rich individual chocolate soufflés flavored with vanilla and Grand Marnier. These are especially convenient for entertaining because the soufflés can be completely assembled and frozen ahead of time, then baked directly from the freezer just before serving.
Yield: 8 individual soufflés
Make Ahead: Freeze at least 3 hours and up to 2 days
Bake Time: 16–18 minutes
Ingredients:
- 5 tablespoons unsalted butter, divided
- 1 tablespoon softened, for ramekins
- 4 tablespoons cut into ¼-inch pieces
- ⅓ cup granulated sugar
- 1 tablespoon granulated sugar, for coating ramekins
- 8 ounces bittersweet or semisweet chocolate, coarsely chopped
- ⅛ teaspoon table salt
- ½ teaspoon vanilla extract
- 1 tablespoon orange liqueur, preferably Grand Marnier
- 6 large egg yolks
- 8 large egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons confectioners' sugar
Instructions:
- Butter eight 1-cup ramekins with the softened tablespoon of butter. Coat the insides evenly with 1 tablespoon granulated sugar. Refrigerate until needed.
- Place the chocolate and remaining 4 tablespoons butter in a medium heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth.
- Remove from the heat and stir in the salt, vanilla and Grand Marnier. Set aside.
- Combine the ⅓ cup granulated sugar and 2 tablespoons water in a small saucepan. Bring to a boil, then simmer until the sugar has dissolved.
- With an electric mixer running, slowly pour the hot sugar syrup into the egg yolks. Beat until the yolk mixture has approximately tripled in volume, about 3 minutes.
- Gently fold the yolk mixture into the melted chocolate mixture.
- Using clean beaters, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
- Add the confectioners' sugar and continue beating until the whites form stiff peaks.
- Stir about one-quarter of the beaten egg whites vigorously into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites just until incorporated, taking care not to deflate the mixture.
- Divide the soufflé mixture among the prepared ramekins, filling each almost to the rim. Wipe the rims clean with a damp paper towel.
- Cover the ramekins and freeze until completely firm, at least 3 hours. The soufflés may be kept frozen for up to 2 days.
- When ready to bake, position an oven rack in the lower-middle position and preheat oven to 400°F.
- Bake the soufflés directly from the freezer for 16–18 minutes, until fully risen and fragrant.
- Serve immediately while the soufflés are tall and puffed.
Tip: These would be excellent for a dinner party because almost all the work can be completed ahead of time. Once dessert time arrives, simply transfer the frozen ramekins to the preheated oven and bake.
Mocha Variation: Dissolve 1 tablespoon instant coffee powder in 1 tablespoon hot water and add it along with the vanilla to the chocolate mixture.
Source: Cook's Illustrated