How To Make Chocolate Soufflé

A little bit light, a little bit fluffy and a lot of delicious, there’s a reason the soufflé is such a household name for desserts. It’s strangely light for how full of flavor it is and always looks good if you do it right. But that’s the trick with the soufflé. They’re notorious for being difficult to pull off, deflating as dramatically as a whoopee cushion. Well, maybe not as dramatically but you get the picture. The delicate balance of the ingredients, the proper techniques and even the instruments have a big hand in determining whether or not your soufflé comes out as plump and airy as a hot air balloon or as flat as the farmlands of Illinois. The soufflé is definitely not a recipe a novice baker should try and expect for it to come out perfect the first time. But with enough practice, skill and experience, you will watch the recipe fly off the screen of the computer and into your delicious smelling kitchen in a matter of an hour. Whether you choose to do succulent chocolate, sweet vanilla or even a savory, cheese one, the soufflé is always a good idea.

In this online baking and pastry arts tutorial, you learn to cook the delicious and delicate soufflé. Wow your guests at your next dinner party with this fabulous dessert.

Chocolate Souffles
2 cups orange juice
8 eggs separated
4 oz. sugar
3 oz. all purpose flour
8 oz. bitter sweet chocolate, finely chopped
2 fl. oz. orange liquor
Melted butter
Sugar for garnish

1. Prepare 4 oz. ramekins by brushing with melted butter and dusting with granulated sugar
2. In a mixing bowl whisk the eggs and 3 oz. sugar and then the flour. Warm the orange juice in a sauce pan and add the the egg yolk mixture.
3. Cook the mixture in the saucepan over low heat until thick, be careful to not boil the mixture.
4. Stir in the chocolate and cover with plastic wrap.
5. Whip the eggs whites with the remaining 1 oz. of sugar to a soft peak. Folds the whites into the base.
6. Fill the prepared ramekins 1″ inch from the rim.
7. Bake at 425 degrees for about 12 minutes , the soufflé should be well risen and the edges should look dry.
8. Sprinkle with powdered sugar and serve immediately.