Dark Chocolate Orange Souffle With White Chocolate Chunk Wh

Serving Size : 1
Ingredients

for prepare Dark Chocolate Orange Souffle With White Chocolate Chunk Wh

:

Amount	Measure	Ingredient - Preparation Method
FOR THE SOUFFLE dark chocolate orange souffle with white chocolate chunk wh
1/4	cup	whipping cream
4	ounces	bittersweet - (not unsweetened) or
semisweet chocolate, coarsely chopped dark chocolate orange souffle with white chocolate chunk wh
2		egg yolks
1	tablespoon	Cointreau or other orange liquer
1	teaspoon	grated orange peel
Sugar dark chocolate orange souffle with white chocolate chunk wh
3		egg whites - room temperature
1	pinches	cream of tartar
2	tablespoons	sugar
Powdered sugar FOR THE WHIPPED CREAM dark chocolate orange souffle with white chocolate chunk wh
1	ounce	imported white chocolate
1/2	cup	chilled whipping cream
1	tablespoon	sugar
1/2	teaspoon	grated orange peel
1	tablespoon	Cointreau or other orange liquer

To make the souffle: Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.) Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup souffle dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until souffle rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately. To make the whipped cream: Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serves 2. Bon Appetit February 1990

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