Chocolate-orange-espresso souffle

The seed for this dessert was planted by my boss, who one day added a little orange rind to a shot of espresso and poured it over some homemade vanilla ice cream which resulted in a heavenly experience and left me wanting for everything in the world to be orange-espresso flavored. 

Chocolate-Orange-Espresso Souffle, Baby.


Equipment: electric mixer, double boiler, silicone spatula, whisk, mixing bowl, 1-1/2 to 2 quart souffle dish or 6 individual ramekins, large baking dish for placing smaller dish/dishes in


Ingredients: 

• 4 ozs. semi-sweet chocolate (get the good stuff!)
• 1 oz. milk chocolate
• 1/3 cup granulated sugar, plus
• 1 Tbsp, granulated sugar for coating dishes
• 5 large egg whites
• 3 large egg yolks, room temp.
• 1 shot of espresso or 1/8 cup strong coffee
• rind from one orange
• 1 tsp. orange extract
• pinch of salt
• butter for coating dishes
• powdered sugar to dust

Directions:

• Pre-heat oven to 375
• butter bottom and sides of souffle dish or ramekins, then coat insides with granulated sugar, tapping out excess
• Melt chocolate in double boiler, stirring occasionally until smooth, then leave on very low heat while prepping other ingredients
• Beat egg whites with pinch of salt until they just hold soft peaks, adding sugar in small increments near the end.
• Meanwhile, soak orange rind in hot espresso or coffee for a few minutes.
• Add coffee-rind mixture to the chocolate and add the orange extract.
• Whisk egg yolks in separate bowl and add to chocolate. Stir well.
• Fold egg whites into chocolate mixture 1/3 at a time, only folding, not mixing, until incorporated. 
• Pour gently into sugar lined dish/ramekins and place these in large baking dish with water coming 1/2 way up base.
• Bake for 22-26 minutes, until risen, crusty on outside edges and wiggly in the middle, avoiding opening the oven until you think they're done.
• Serve immediately, dusted with powdered sugar.

My word, these are decadent... Chocolate-Orange-Espresso Souffle, get in my stomach, now!


XO, Debbie

Leek-mustard souffle

This otherwise ordinary souffle is extraordinary with the addition of horseradish and leeks.

Leek-mustard Souffle

Equipment: saucepan for heating milk, saute pan for preparing leeks, 1-1/2 quart souffle dish or baking dish, electric mixer and mixing bowl, whisk, rubber spatula, measuring cups and spoons

Ingredients:

• 2 1/2 Tbsp. butter, plus additional for coating souffle dish
• 3 Tbsp. flour
• 1 cup milk
• 4 eggs yolks
• 5 egg whites
• 1 cup sharp cheese (gruyere is great, I used a very sharp artisan cheddar, use something with a bite to it), grated fine
• 1 cup chopped leeks
• 1 Tbsp. grated parmesan
• 1 tsp. olive oil
• 1 tsp. sea salt
• 1/4 tsp dry ground yellow mustard
• 1/2 tsp. creamy horseradish
• 1/4 tsp. smoked paprika

Directions:

• Pre-heat oven to 400.
• Prepare souffle dish by buttering, then swirling around parmesan in it
• Heat milk on stovetop until steaming
• Create a "white" roux by heating butter in saucepan on low/medium and adding flour, stirring until thickened and somewhat frothy.
• Add hot milk into the roux and heat while stirring until thickened. Remove from heat.
• Saute leeks in olive oil, adding in the salt, until translucent. Set aside.
• Into milk/roux mixture, add mustard, horseradish and paprika. Add egg yolks, one at a time, whisking each in to incorporate.
• Beat egg whites using electric mixer until stiff but not dry and soft peaks hold.
• Very gently fold 1/3 of egg whites into the other ingredients, adding about 1/3 of the leeks and 1/3 of the cheese with each incorporation. Repeat until complete.
• Carefully scoop/pour into prepared souffle dish.
• Turn oven down to 375.
• Bake about 25 minutes, leave it completely alone during this time, do not open oven door! After 25 minutes, take a peek, souffle should be risen and golden brown on top.
• Serve it pronto as they do deflate!

XO, Debbie