Bittersweet Cocoa Soufflé with Orange Blossom Cream

Name: Bittersweet Cocoa Soufflé with Orange Blossom Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: ½ cup sugar; 2 tablespoons all purpose flour; ⅔ cup whole milk; ½ cup unsweetened cocoa powder; 2 large egg yolks; 1 teaspoon vanilla extract; 4 large egg whites; ⅛ teaspoon cream of tartar; 3 ounces bittersweet chocolate; 1 serving Orange Blossom Cream; 8 pieces ramekins

A decadent chocolate soufflé made with bittersweet chocolate and cocoa powder, served with a delicate orange blossom cream. This elegant dessert puffs up beautifully when baked and features a perfect balance of rich chocolate flavor with subtle citrus notes.

8 servings

45 min

Published October 4, 2025

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Ingredients

•½ cup sugar
•2 tablespoons all purpose flour
•⅔ cup whole milk
•½ cup unsweetened cocoa powder
•2 large egg yolks
•1 teaspoon vanilla extract
•4 large egg whites
•⅛ teaspoon cream of tartar
•3 ounces bittersweet chocolate
•1 serving Orange Blossom Cream
•8 pieces ramekins

Cooking Instructions

1.
Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
20 min
2.
Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
10 min
3.
Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.
15 min

Bittersweet Cocoa Soufflé with Orange Blossom Cream

8 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.

20 min

Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.

10 min

Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.

15 min