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
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