- Yield: 4 1x
For the Chocolate Soufflés:
1 ounce unsalted butter, softened
1⁄4 cup sugar, divided
4 ounces bittersweet chocolate (60 percent), cut into 1⁄2-inch pieces 4 egg whites
Confectioners’ sugar, for garnish
For the Orange Sauce:
1⁄2 cup sour cream or plain yogurt 1⁄4 cup orange juice
1 tablespoon sugar
1 teaspoon orange zest
1 teaspoon confectioners’ sugar
1. Make the soufflés: Preheat the oven to 400o. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. Put the chocolate in a double boiler and heat until completely melted, stirring until smooth.
2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.
3. Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.
4. Meanwhile, make the orange sauce: In a small bowl, whisk all the ingredients until smooth.
5. Remove the soufflés from the oven. Dust with confectioners’ sugar and spoon over the orange sauce, then serve warm.
adapted from ‘Heart & Soul in the Kitchen,’ by Jacques Pépin