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."
Chocolate Soufflés with Orange Sauce
Recipe adapted from 'Heart & Soul in the Kitchen,' by Jacques Pépin (HMH)
Yield: 4 soufflés
Prep Time: 20 minutes
Cook Time: 15 minutes
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.