Chocolate Soufflé with Orange Sauce
For the Chocolate Soufflés:
1 ounce 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 or plain yogurt
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.
Source: adapted from 'Heart & Soul in the Kitchen,' by Jacques Pépin (HMH)