Chocolate Soufflé With Orange Sauce Recipe

Jacques Pépin shares his recipe for a classic light and airy dessert

When we heard Jacques Pépin loves to make chocolate soufflés with his granddaughter, we had major FOMO—but making this recipe in our Test Kitchen, we were able to pretend that Pépin was here by our sides. His rich, airy soufflé is topped with a bright and creamy orange sauce for a truly comforting French dessert.

Soufflés are the ultimate baking test. The key tips are to ensure stiff peaks in your meringue before folding in the chocolate and being careful not to over mix. This ensures that there's enough air to lift your soufflé out of its ramekin. Then make sure to serve immediately, because they do deflate quickly.

To learn more, read "Pops Culture."

Recipe adapted from 'Heart & Soul in the Kitchen,' by Jacques Pépin (HMH)

Chocolate Soufflés With Orange Sauce
5 from 63 ratings
Jacques Pépin shares his recipe for this french dessert which pairs airy chocolate soufflé with creamy orange sauce. Get the recipe on Tasting Table.
Prep Time
Cook Time
Total time: 35 minutes
  • :::For the Chocolate Soufflés:½ tablespoon unsalted butter, softened:::
  • ¼ cup sugar, divided
  • 4 ounces bittersweet chocolate (60 percent), cut into ½-inch pieces
  • ¾ cup heavy cream
  • 4 egg whites
  • Confectioners' sugar, for garnish
  • :::For the Orange Sauce:½ cup sour cream:::
  • ¼ cup orange juice
  • 1 tablespoon sugar
  • 1 teaspoon orange zest
  • 1 teaspoon confectioners' sugar
  1. Make the soufflés: Preheat the oven to 400º. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth.
  2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.
  3. Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.
  4. Meanwhile, make the orange sauce: In a small bowl, whisk all the ingredients until smooth.
  5. Remove the soufflés from the oven. Dust with confectioners' sugar and spoon over the orange sauce, then serve warm.
Calories per Serving 380
Total Fat 25.1 g
Saturated Fat 15.3 g
Trans Fat 0.0
Cholesterol 61.1 mg
Total Carbohydrates 39.1 g
Dietary Fiber 1.8 g
Total Sugars 35.9 g
Sodium 64.3 mg
Protein 5.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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