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Chocolate Soufflé With Grand Marnier Orange Sauce

The combination of chocolate and orange is truely magical. It is a classic flavour combination, used and enjoyed in a variety of recipes by foodies across the world. In this souffle recipe, quality dark chocolate is combined with orange flavours to take it to a whole new level. According to Lindt Maître Chocolatier Thomas Schnetzler, creator of Lindt Excellence Orange Intense Dark Chocolate, the secret behind this classic combinaion lies in its contrast: the chocolate is rich and intense and it is balanced by the fresh, zesty tones of the orange, creating an overall experience that is both nostalgic and exhilarating.

Soufflé is a popular French dish that has a béchamel (white sauce) or melted chocolate as a base, to which egg yolks, flavoring and stiffly beaten egg whites are added before baking it in the oven until risen or puffed up. The word soufflé comes from the French verb souffler which means “to inflate” or “to puff”. Soufflés are baked in individual ramekins or soufflé dishes that has vertical sides, and which will aid in the soufflé rising into a dome. A soufflé can be served on its own or with a complimentary sweet or savoury sauce.

butter (for greasing)
30 ml castor sugar (for sprinkling)
175 g Lindt Excellence Orange Intense Dark Chocolate, chopped finely
150 g butter
4 large eggs, separated
2 ml cream of tartar
45 ml castor sugar

Grand Marnier Sauce
300 ml orange juice
50 g white sugar
30 ml Grand Marnier liqueur

  1. Grease 6 x 150 ml ramekins with butter. Sprinkle each of the dishes with sugar and tap out any excess sugar. Place the ramekins on a baking sheet and set it aside.
  2. To make the soufflé, melt the chocolate and butter in a heatproof bowl or double boiler over barely simmering water, stirring constantly.  Once the mixture is melted, remove the bowl from heat and cool slightly. Beat in the egg yolks and set the mixture aside.
  3. In a clean, grease-free bowl beat the egg whites until frothy. Add the cream of tartar abd whisk until they hold soft peaks.
  4. Gradually sprinkle over the sugar, 15 ml at a time, whisking until the egg whites are stiff and glossy.
  5. Gently stir 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whipped egg whites.  The chocolate mixture should be evenly colored and light and bubbly, without egg white streaks or chocolate marbling.
  6. Spoon the mixture into the prepared dishes and set it aside while you make the sauce.
  7. Preheat the oven to 220 º C.
  8. To make the sauce, combine the orange juice and sugar in a saucepan and heat gently, stirring constantly until the sugar has dissolved. Turn up the heat a little and simmer for a few minutes until it is syrupy – it will thicken a little more as it cools. Stir in the Grand Marnier, a tablespoon at a time, and transfer it to a serving dish.
  9. Turn the oven’s temperature down to 200 º C and bake the soufflés for 10 to 12 minutes or until risen and set with a crusty exterior. The soufflé should still be slightly wobbly in the centre.
  10. Serve the soufflés immediately with the sauce on the side.

6 servings.

– Use a large soufflé dish instead of individual ramekins and bake for 25 to 30 minutes.
– Substitute the Lindt Excellence Orange Intense Dark Chocolate with Lindt 70% dark chocolate.

Recipe for Grand Marnier Sauce adapted from the original recipe by the Hairy Bikers.

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