Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream

I used Grand Marnier and blood orange zest. Unfortunately I slightly overcooked it yet it was still delicious. I really dislike white chocolate and opted for just some lightly sweetened whipped cream which might not have been necessary if not for the overcooking. It truly is a simple recipe. Next time I will just make the ganache in the microwave to make it even easier.

• Anonymous

• St. Louis, MO

• 2/15/2021

Extremely easy, yet impressive looking. Taste was very good using 72% cacao, but I will try 60% next time, as the end result was just a tad too bitter. This recipe can make three individual 6 oz souffles. That size was fully cooked (wet sponge, but no longer molten) at 17 minutes. You could reduce by 5 minutes if you prefer a lava-cake interior. The whipped cream was quite delicious, but it does not add sweetness - another reason to go down to 60% cacao. I chopped the chocolate, grated the orange, and made the whipped cream a few hours in advance. But the souffle batter I made during the dinner party, and it took less than 10 min to have them ready for the oven. Perfect amount of time for guests to relax before dessert. (PS, if your chocolate ganache breaks (gets gloopy) while you have it on the stovetop, don't worry, it changes nothing.) If you've never made a souffle before, this is a good recipe to try - it's simple, reliable, and a crowd pleaser.

• ginevra1

• New England

• 2/14/2016

这道菜很美味!的bitterseet浓情巧克力e and subtly orange flavor go together very well. We ran into only one problem, only having 1 cup ramekins, not the larger size called for in the recipe. We cooked the souffles for 10 minutes and they ended up being a little dry and dense, not the normal light, wet, and airy consisitence I'm used to. It was still delicious though! Our whipped cream was also a little watery, which I attribute to the liquer. I'll whip for a little longer the next time to see if that helps. Next time we'll bake for less time to see if the souffles come out less dry and dense. Or actually buy bigger ramekins!

• taeger

• Irvine CA

• 5/2/2010

Love this recipe! Truly impressive looking, like all good souffles. And I agree that the whipped cream is not to be missed. The addition of chopped white chocolate sounded weird to me at the time, but the contrasted texture is fabulous, and the way that the creme melt into the warm souffle is one of the simplest pleasures in life.

• katrosa

• the City

• 7/21/2009

Souffle was delicious but really bitter. I would recommend using semi- sweet chocolate as well as dark chocolate to soften up the taste. The whipped cream helped, but without it the souffle would have been way too bitter.

• Anonymous

• Dallas, TX

• 3/23/2009

This was a big success at my house. I got 3 individual servings from this recipe. I agree with others. It is so easy and unbelievably delicious. A keeper and will make again & again. The sauce is mandatory!!!!

• peggivan

• Louisville,KY

• 2/26/2009

Another vote to say: do not skip the whipped cream! The souffle itself is delicious, but the whipped cream really makes the dish, both the liquor and also the chunks of chocolate, whose texture is a perfect complement to the souffle.

• Anonymous

• Watertown, MA

• 10/26/2008

Easy and impressive! The white chocolate whipped cream really makes the dessert! Definitely add more cointreau and grated rind to the whipped cream. I served with orange slices sprinkled with cointreau and chopped mint.

• katwin754

• Hingham, MA

• 4/13/2008

Excellent recipe. I have made it several times. It tastes and looks good!

• barryo

• San Clemente, CA

• 2/27/2008

This was easy to make and delicious. I did not use the recipe for the whipped cream. It is very rich, and I had a lot leftover, and so I froze it. It was still great a week later. I think I would use semisweet instead of bittersweet chocolate next time just to make the flavor a little friendlier to a wider array of palates.

• megansurfs

• Seattle, WA

• 2/3/2008

美味!这为4份,with raspberries on the side. Slightly increased the G. Marnier in both the souffle and the whipped cream. Despite the cream melting on the warm chocolate, the dish was excellent...and the chopped chocolate is a refreshing contrast to the smoothness of the rest of the dessert. Highly recommended!

• ec

• NY, NY

• 1/7/2007

This was very nice. You could easily make this four servings by using 1 cup size ramekins. I also served with raspberries on the side and a few sprinkled on top of the souffle. It was a fantastic combination.

• Anonymous

• Washington, DC

• 12/26/2006

The souffle was great but the whipped cream was amazing! I did not have souffle dishes so I used ramekins instead. Using the ramekins, I had enough batter for 5 souffles. I found that this smaller portion was enough, though I would make extra whipped cream next time.

• monkey11

• 5/27/2006

This dessert was one of the best desserts I have ever tasted! It was light and mosit, and the chocolate chunks fitted in with the cake just fine! This cake was worth ten forks!

• Deloris

• Beaumont, Texas

• 2/21/2005

Made this last night to rave reviews from my husband. This was the first souffle I've ever made, and I was amazed that it was so easy! Delicious, wonderful texture, and great presentation.

• Anonymous

• Alexandria, VA

• 2/17/2005