Make-Ahead Chocolate Soufflés by judel

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Make-Ahead Chocolate Soufflés
Submitted by judel on March 11, 2004 at 10:14 am

This recipe is adapted from Cook's Illustrated (Sept./Oct. 1996). This can be made kosher for Passover by using kosher margarine to make it parve and leaving out the confectioner's sugar. If you do this you may want to use the sugar syrup variation.

5 Tbs. unsalted butter (1Tbs. softened, remaining 4Tbs cut into chunks)
1 Tbs. plus 1/3 cup sugar
8 oz. Bittersweet or semisweet chocolate, chopped coarse
1/8 tsp salt
1/2 tsp vanilla extract
1 Tbs. Grand Marnier
6 large egg yolks
8 large egg whites
1/2 tsp. cream of tartar
2 Tbs. confectioners sugar

Coat individual ramekins with the 1 Tbs. butter and sugar (recipe calls for 8 1-cup ramekins; I use 10 6-oz instead).

Melt the chocolate (microwave at 50% 3 min), adding the 4 Tbs. butter after 2 minutes. Stir in salt, vanilla, and liqueur.

Beat egg yolks with remaining sugar on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture. Clean beaters.

Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners' sugar and beat to stiff peaks.

Mix in 1/4 of the egg whites into chocolate mixture before folding in the rest. (Note from Mike Nolan: "This is called ‘lightening’ in egg white/souffle recipes; it helps make the folding in part easier because the souffle base is less thick.") Then gently fold in remaining whites until incorporated.

Fill each ramekin with mixture almost to rim, wiping excess filling from rim with wet paper towel. Cover and freeze until firm, at least 3 hours and up to 2 days.

Preheat oven to 400 degrees; bake frozen soufflés until fully risen, 16 to 18 minutes. (Mine usually take 18 to 20.)

Variation if you don't want use confectioners' sugar: Instead of beating the sugar with the yolks, bring sugar and 2 Tbs. water to boil in a saucepan, stirring until the sugar dissolves. With the mixer running, slowly add the syrup to the egg yolks; beat until mixture triples in volume, about 3 minutes. Continue with recipe as above.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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