After the great success from last night’s Chocolate Soufflé, Peter asked if we can make a soufflé with white chocolate, he is absolutely a white chocolate lover, after I said why not, he immediately went to the kitchen and started melting the chocolate and separating the eggs. The original recipe goes with raspberry sauce but I have come up with an Orange Liqueur Sauce which goes perfectly as well.
- 90g white chocolate, melted
- 4 eggs, separated
- 1/8 tsp salt
- 1/4 tsp cream of tartar (will use a bit more than 1/4 tsp next time)
- 4 tbsp sugar
- 1 tsp vanilla extract
Orange Liqueur Sauce:
- 2 tbsp brown sugar
- 1 freshly-squeezed orange juice
- 1 tbsp Grand Marnier
- 1 tbsp Cointreau
- 1/2 tbsp white Rum
- Preheat the oven to 177°C. Butter 4 –6 individual ramekins (I need 6 this time because one more egg to the chocolate soufflé). Lightly dust the bottom and sides of the dishes with sugar.
- Melt the chocolate over barely simmering water and set aside
- In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff (you can turn the bowl upside down and the egg white should not fall off).
- In a medium bowl, beat the egg yolks until thick and pale yellow in color. Beat in the remaining 2 tablespoons sugar. Stir in the vanilla extract and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate/ egg yolk mixture. Fold this mixture into the remaining egg whites.
- Spoon the soufflé mixture into the prepared ramekins.
- Make the sauce: Warm the orange juice and the sugar in a saucepan in medium heat until the sugar is dissolved. Pour the juice into a small jar and add in the liqueur.
- Bake for 10 minutes, or until set and golden brown on top.
- Slash each soufflé with a spoon and pour in a little sauce. Serve immediately.
- I have to bake at 177°C instead of 204°C in the original recipe, maybe because of the size of my ramekins are rather small.
- This recipe somehow is almost the same as Bittman’s, except the temperature and baking time and the sequence of beating the egg yolks and whites.
- By beating the egg white first, and then the egg yolks, you will not need to wash the blender (a lazy or clever tip)
- The soufflé did not rise as high as the chocolate ones, I would try to add a little bit more cream of tartar next time as the quantity we made here is larger than the previous. Or alternatively I will try the using the previous recipe and simple replace the dark chocolate with white chocolate and reduce a little bit of sugar.
- Need to buy some BIGGER ramekins !!!