Recipe: Chocolate Souffle, Gran Marnier Souffle

Noreen, here ya go. I'm only printing (2) tonight. I also have a couple of cold ones that are delicious if you like.

Chocolate Souffle (makes 6 individual or 1 large)

3 large yolks
1/3 c. sugar
1/2 c. AP flour
1/8 tsp. salt
1 1/2 c. whole milk
4 oz. good quality bittersweet chocolate, chopped fine (use Callabeut, Sharfenberger, Lindt)
1 1/4 c. (about 10 large) whites
pinch of salt

Butter and sugar either 6 individual ramekins or one 2 quart souffle dish, making sure that you get the rims and there are no blank spots at all.

Whisk the yolks and sugar. Whisk in the flour and salt.

Bring the milk to a full boil over med-high heat. Temper into the yolk mixture and whisk until smooth and thick. Add the chocolate and whisk until smooth. Transfer to a clean, stainless bowl, cover the surface with plastic wrap and refrigerate until cold. (You can do this up to a day in advance).

Preheat the oven to 350 degrees F.

Let the whites come to room temperature. Wipe out your mixer bowl with a little vinegar. Whip the whites on high speed until foamy, add the salt, continue whipping until medium-firm stiffness (they will be shiny and moist looking - better to underwhip than overwhip). Fold the whites into the chocolate mixture very gently until no white streaks remain. Be gentle, but work quickly. Pour the batter into the prepared molds, being careful not to let any of the batter splatter on the rim of the dish(es). Bake until the souffle is set on all sides, about 35 - 40 minutes for the large dish, 20 minutes for the individuals. Remove from the oven, sprinkle with powdered sugar, serve immediately with whipped cream, creme anglais or hot fudge sauce.

Gran Marnier Souffle (one large or 6 small)

1 1/2 c. whole milk
1 large orange
3 large yolks
1/3 c. granulated sugar
1/2 c. all purpose flour
1/8 tsp. salt
1/3 c. Gran Marnier
8 large whites

Scrub the orange with soap and hot water and a green scruby (this will remove any waxes or other substances that grocers often coat fruit with and let the oils in the rind come through. Trust me on this...) Remove the peel from the orange without any of the pith using a very sharp vegetable peeler.

Combine the milk and orange peel and scald over med-high heat. Remove from the heat, cover, let steep 10 minutes.

Whisk together the yolks and sugar, then add the flour and salt.

Strain the milk, discarding the orange peel. Whisk into the yolk mixture slowly. Stir in the Gran Marnier. Pour back into the saucepan, and cook over med heat, stirring constantly, until thick, 2-3 minutes. Transfer to a clean bowl, place plastic wrap directly on the surface, refrigerate until cold.

Prepare the souffle dishes the same as with the chocolate souffle. Preheat the oven to 350 degrees F. Whisk the room temperature whites on med speed until foamy, increase the speed to high and whip until firm peaks. Fold into the orange base and pour into the prepared ramekins, ensuring no batter splatters onto the rim of the dish(es).

Bake 30-35 minutes for the large, 20 - 25 minutes for the small. Remove from the oven, dust with powdered sugar, serve with creme anglais on the side.