Chocolate and Orange Liqueur Iced Soufflé

Chocolate and Orange Liqueur Iced SoufflŽ (page 184)
Phillip Jourdan
http://pgoarelish2.files.wordpress.com/2013/04/chocoalteorangeliqueuricedsouffle1.jpg?w=105
  • Yield: 6 servings

A cross between chocolate mousse and ice cream, this incredibly delicate iced soufflé is a keeper for your personal recipe book.

Ingredients

6 (8-ounce, 250 mL) straight-sided jars, buttered
7ounces dark (70%) chocolate, coarsely chopped 210 g
3 1/2ounces milk chocolate, coarsely chopped 100 g
3 egg yolks
3/4 cup granulated sugar (175 mL)
1/2cup orange-flavored liqueur (125 mL)
1 1/2cups heavy or whipping (35%) cream (375 mL)
3 egg whites
pinch salt

Instructions

  1. Cut six strips of parchment paper, each long enough to fit securely around the exterior of a jar and extend 1 inch (2.5 cm) above the rim. Secure with rubber bands. Set jars aside.
  2. Place dark and milk chocolate in a microwave-safe bowl. Heat on medium (50%) power for 3 minutes, stopping and stirring at one-minute increments. Remove from microwave and stir well, until melted and smooth.
  3. In another bowl, using electric mixer at medium speed, beat egg yolks and sugar until pale and thick. Add orange liqueur and mix well. Fold in melted chocolate (it’s okay to leave some streaks of chocolate in the mixture).
  4. In another large bowl, using electric mixer with clean beaters at high speed, whip cream to stiff peaks. Fold into chocolate mixture.
  5. In another large bowl, using electric mixer with clean beaters at high speed, beat egg whites and salt to stiff peaks. Fold very delicately into chocolate mixture. Carefully transfer to jars, spooning it to above the rim, all the way up to the top edge of the paper. Place in freezer overnight or for up to 3 days. Remove paper before serving.

Tips:

  1. Use any orange-flavored liqueur. Grand Marnier and Cointreau are my favorites
  2. If you have concerns about your egg supply and don’t want to use raw eggs in a recipe, use pasteurized egg whites. Look at the package directions for the appropriate quantity to use.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

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