MAKE-AHEAD CHOCOLATE SOUFFLE

This technique only works for the individual chocolate soufflés, which can be made and frozen up to two days before baking.

ingredients

If you are microwave oriented, melt the chocolate at 50 percent power for three minutes, stirring in the butter after two minutes.
5 TBL unsalted butter (1 TBL softened, remaining butter cut into 1/4" chunks)
1/3 cup granulated sugar, + 1 TBL for coating the dishes
8 oz. bittersweet chocolate or semi-sweet chocolate, chopped coarse
1/8 TSP salt
1/2 TSP vanilla extract
1 TBL orange liqueur, preferably Grand Marnier
6 large egg yolks
8 large egg whites
1/4 TSP cream of tartar
2 TBL confectioners’ sugar

directions

1
1.Coat eight 1-cup ramekins with 1 TBL butter, then coat inside of dish evenly with the 1 TBL sugar; refrigerate until ready to use.
2
2. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla, and liqueur; set aside.
3
3. Bring the 1/3 cup of sugar and 2 TBL water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters.
4
4. Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners’ sugar; continue beating to stiff peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)
5
5. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated, (see illustrations below). Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel. Cover and freeze until firm, at least 3 hours.
6
6. Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.

notes

For a mocha-flavored soufflé, add one TBL of instant coffee powder dissolved in one TBL of hot water when adding the vanilla to the chocolate mixture.

Source: Gina