Make-Ahead Chocolate Souffle

Name: Make-Ahead Chocolate Souffle
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 5 tablespoons, unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks); 1/3 cup, granulated sugar, plus 1 tablespoon for coating the dishes; 8 ounces (227 grams), bittersweet chocolate or semi-sweet chocolate, chopped coarse; 1/8 teaspoon, table salt; 1/2 teaspoon, vanilla extract; 1 tablespoon, orange liqueur, preferably Grand Marnier; 6 , large egg yolks; 8 , large egg whites; 1/4 teaspoon, cream of tartar; 2 tablespoons, confectioners' sugar

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Appears in Cook's Illustrated September/October 1996, America's Test Kitchen TV

Desserts or Baked Goods

French

Chocolate

Make Ahead

Puddings, Custards, Gelatins, & Souffles

The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.

SERVES6 to 8

TIME45 minutes, plus 3 hours freezing

has video

WHY THIS RECIPE WORKS

After trying several bases for our chocolate soufflé recipe, we found that we consistently preferred a béchamel base. We noted, however, that the milk muted the chocolate flavor in our soufflé recipe. To achieve a full chocolate flavor, we ...

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