Individual Chocolate Orange Soufflés

Soufflés can be easy to make as long as you follow directions carefully. The egg whites and yolks cannot meet until they are folded gently together. Note that a soufflé typically falls somewhat while cooling.

Serves: 12Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 12


  • 2 oz. unsweetened chocolate
  • 8 large eggs
  • 3⁄4 cup granulated sugar
  • 1⁄4 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 2 cups milk
  • 1 Tbsp. Grand Marnier
  • 1⁄2 cup confectioners’ sugar


  • Melt the chocolate and let cool. Separate the egg yolks from the whites, placing 5 of the yolks in a medium-sized bowl and discarding the remaining 3 yolks. Divide the egg whites into 3 portions (2 bowls of 3 egg whites, and 1 bowl of 2 egg whites). Make sure no yolk is in the whites. (Even a tiny amount will cause the soufflé not to rise.)
  • Beat the egg yolks with 1⁄2 cup granulated sugar and the vanilla until light and fluffy. Gradually beat in flour until a paste forms.
  • Scald the milk in a saucepan by heating it until a thin film appears on top. Add the egg yolk mixture to the milk and bring to a boil. With a wire whisk, quickly and vigorously beat the mixture until the paste is well incorporated into the milk and the mixture is smooth. Continue to stir with a wooden spoon until the mixture is thick. Add the melted chocolate and Grand Marnier, stirring to blend. Let cool.
  • Preheat oven to 350°F. Grease 12 individual soufflé dishes or custard cups (2 inches in diameter).
  • Add the remaining 1⁄4 cup granulated sugar to the egg whites and beat in 3 stages as follows: Beat 3 egg whites, then add another 3 egg whites and sugar and beat. Finally, add the remaining 2 egg whites and beat until stiff and shiny but not dry. (The egg whites should not slide when the bowl is tipped.)
  • Fold the egg whites into the soufflé batter just until no white streaks remain. Evenly divide the batter among the prepared dishes. Bake for 30 minutes or until the tops are firm. Dust with confectioners’ sugar.