Friday, January 28, 2011

Bittersweet Cocoa Souffles with Orange Blossom Cream

Yesterday was National Chocolate Cake Day. Did you know that? I celebrated today though, with these souffles. Ohh myy.. I love souffles. I love chocolate. Can you tell? I'm sorry, I hope you're not tired of all the chocolate. This was another one of the recipes featured in this month's bon appetit that I couldn't wait long to make. I really wish I had orange-flower water for the cream, but sadly I didn't. And I wasn't about to buy it, needing only a small amount. The orange flavored cream paired nicely with the souffles though and made them taste like that chocolate orange candy, you know the kind you whack on the counter and it seperates the wedges? But if you're not into those then I would suggest leaving the orange peel out of the cream.

Bittersweet Cocoa Souffles with Orange Blossom Cream
bon appetit magazine

I put the cream on right after I took these out of the oven..I couldn't wait. Hence the melted "mess."

1/2 cup plus 3 TBLS. sugar
2 TBLS. all purpose flour
2/3 cup plus 2 TBLS. whole milk
1/2 cup natural unsweetened cocoa powder
2 large egg yolks
1 t. vanilla extract
4 large egg whites
1/8 t. cream of tartar
3 oz. bittersweet chocolate (do not exceed 61% cocao), finely chopped
Orange Blossom Cream (see recipe below)

Butter 8 2/3-3/4 cup ramekins or custard cups; dust with sugar, completely coating up to top edge. Whisk 1/2 cup sugar, flour, and 1/8 t. (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2-3 TBLS.), then gradually whisk in remaining milk from cup. Stir over medium-low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 TBLS. milk, egg yolks, and vanilla; stir until smooth, thick paste forms.
Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 TBLS. sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture, fold to blend. Add remaining egg whites and chopped chocolate and fold until whites and just blended into batter.
Divide batter among prepared ramekins; place on baking sheet. Bake at 375 deg F until souffles are puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 if chilled). Using spoon, form small indentation in top of each souffle; spoon dollop of orange blossom cream into indentations. Serve immediately.
*Batter can be made 1 day ahead. Cover and chill.
Orange Blossom Cream
1 cup chilled heavy whipping cream
1 1/2 TBLS. sugar
1 t. finely grated orange peel
3/4 t. orange-flower water
Using electric mixer, beat all ingredients in medium bowl until peaks form.
*Can be made 6 hrs. ahead. Cover and refrigerate. Rewhisk before serving.
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1 comment:

  1. Hubby loves orange and chocolate together- this sounds great!