Wednesday, March 30, 2011

Souffle Au Chocolat Cointreau

Souffle Au Chocolat Cointreau

Bill Gilchrist of Birmingham, Alabama prefers to whip egg whites by hand, but this recipe works just fine with a mixer, too. you can cut this recipe in half to serve six.


Butter or margarine
2        - tablespoons sugar
1/4     - cup butter or margarine
1        - (12-ounce) package semisweet chocolate morsels
1/4     - cup Cointreau or other orange-flavored liqueur
12      - large eggs, separated
1 1/2  - cups sifted powdered sugar
1        - teaspoon ground cinnamon
1        - teaspoon cream of tartar
          - powdered sugar
          - Chocolate ream

Garnish:  orange rind strips


Step 1
- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.

Step 2
- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.

Step 3
- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.

Step 4
- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.

Step 5
- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.

Step 6
- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.

Yield: 12 servings

Chocolate Cream


1        - cup whipping cream
1        - tablespoon sifted powdered sugar
1 1/2  - teaspoon cocoa


Step 1
- Beat all ingredients at medium speed with an electric mixer until soft peaks form.

Yield: 2 cups

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 224

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