Wednesday, 11 June 2014

In the Kitchen: Chocolate Souffle

So I am off to Paris France and London England for a two week adventure! I wanted to get inspired and inspire you to try making something classically french this week. Nothing says French decadence like a rich Chocolate Souffle topped with a White Chocolate Sauce and home made Whipped Cream. You will really wow your family and friends with this beautiful desert and they will beg you to make it again and again.


6 ounces bittersweet chocolate chips or chopped chocolate
2/3 cup unsalted butter cut into small pieces
4 large eggs, whites and yolks separated 
2 tbsp orange liqueur (optional, but I recommend using it!)
1/4 tsp cream of tartar
3 tbsp superfine sugar
confectioners sugar for dusting
For the White Chocolate Sauce
6 tbsp heavy cream
3 ounces white chocolate chips
1-2 tbsp orange liqueur 
the zest of 1/2 orange


  1. Butter 6 1/3 cup ramekins well. Sprinkle each with superfine sugar, tapping out any excess. Place  ramekins on a baking sheet.
  2. In a heavy saucepan over the lowest heat melt the chocolate and butter, stirring till smooth. Remove from heat and cool a bit. Beat in the yolks and orange liqueur. Set aside, stirring occasionally. 
  3. Preheat your oven to 425 degrees. In a clean grease free stand mixing bowl mix egg whites slowly until frothy. Add the cream of tartar and increase the speed until soft peaks form. Gradually add in the sugar 1 tbsp at a time, whisking until the whites are stiff and glossy. 
  4. Stir a third of the whites into the cooled chocolate mixture gently to lighten it, then pour the chocolate mixture over the remaining whites. Using a rubber spatula gently fold the sauce into the whites, cutting down to the bottom, then along the sides and up to the top in a semicircular motion until they are just combined. A few white streaks is fine. Spoon into the prepared dishes.
  5. For the white chocolate sauce, place white chocolate chips and the cream into a small sauce pan. Set over low heat and cook, stirring constantly until melted and smooth. Remove from the heat and stir in the orange liqueur and orange zest, keep warm.
  6. Bake the souffles for 10-12 minutes until risen and set, but still slightly wobbly in the center. Dust with powered sugar and serve with sauce immediately. 
  7. If serving with whipped cream, make your whipped cream while your souffles are baking or in advance. Place 1 cup of heavy whipping cream in your stand mixer and whisk on high speed until cream has become fluffy and thick. (Add vanilla extract at the beginning if desired)

Home made Whipped Cream

I hope this delicious desert steals your heart and transports you to France where all things sweet are perfection! You can always try it with various flavored liqueur as well, like hazelnut or raspberry. 

For more french inspiration check out my vacation to Paris on the blog June 18th and 20th!

From the Harvest Table, Au revoir!