Grand Marnier Souffle with Shaved Chocolate

From A Grand, Sweet Finale

Grand Marnier Souffle with Shaved Chocolate

Why This Recipe Works

Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated...

Why This Recipe Works

Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated sugar, both of which made the whites more stable. Baking our soufflé at high heat (400 degrees) gave it a more dramatic rise and created more contrast between the cooked exterior and the creamy, saucy interior.

Watch the Full Episode

A Grand, Sweet FinaleSeason 9, Ep. 915

When made correctly, soufflés are the ultimate dessert. Their billowing tops look dramatic, and their texture is melt-in-your-mouth creamy and light. But preparing this temperamental dessert at home c...