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Categories:
all-purpose butter milk weight Bittersweet Chocolate egg yolks Grand Marnier vanilla red food coloring egg whites salt sugar butter butter weight Cream Cheese powdered sugar vanilla milk
Viewed: 58 - Published at: 9 years agoIngredients
- FOR THE SOUFFLE:
- 1 Tablespoon All-purpose Flour
- 1 Tablespoon Unsalted Butter
- 1/2 cups Milk
- 3-3/4 ounces, weight Bittersweet Chocolate (63%-73%), Chopped
- 2 Egg Yolks
- 1 teaspoon Grand Marnier
- 1 teaspoon Vanilla Extract
- 1 teaspoon Red Food Coloring (amount May Depend On Brand Used)
- 4 Egg Whites
- 1 pinch Salt
- 1-1/2 Tablespoon Granulated Sugar
- Butter And Sugar For Coating Molds
- FOR THE SAUCE:
- 2 Tablespoons Unsalted Butter
- 3 ounces, weight Cream Cheese
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoons Vanilla Extract
- 2 Tablespoons Milk
Method
- For the souffle:
- Preheat oven to 400 F. Coat four 8-ounce souffle molds with butter and sugar. Refrigerate molds.
- Mix flour into softened butter in a small bowl. Bring milk to a boil in a saucepan. Add butter and flour mixture into the milk and cook for 2-3 minutes until thick. Remove from heat and add the chopped chocolate. Stir until chocolate is melted.
- When chocolate is melted, add egg yolks one at a time, beating well after each addition. Beat in Grand Marnier and vanilla. Add food coloring and mix (add enough food coloring for a deep red color).
- In a small bowl, whip the egg whites with pinch of salt. Gradually add sugar a little at a time. Whip until egg whites are stiff. Fold a quarter of the egg whites into chocolate base to lighten it. Then fold in the remaining whites.
- Spoon or pour mixture into the prepared molds, leaving a bit of head space between the batter and the rim. Reduce oven temperature to 375 F and place molds in the middle of the oven. Bake 10-15 minutes until puffed. Serve immediately with Cream Cheese Icing Sauce.
- For the Cream Cheese Icing Sauce:
- Put butter and cream cheese into a microwave safe bowl and heat it in the microwave for 20 seconds (or briefly heat in a saucepan over low heat). Whisk in sugar and vanilla. Whisk in milk 1 tablespoon at a time. Serve warm, drizzled over the souffle. Makes 3/4 cup.
