3Tbsp+ 1 tsp granulated sugardivided (2 Tbsp plus 2 tsp for the soufflé, 2 tsp for coating the dishes)
4ouncesbittersweet chocolate or semi-sweet chocolatecoarsely chopped
Pinchtable salt
½teaspoonvanilla extract
2tsporange liqueurpreferably Grand Marnier
3large egg yolks
4large egg whites
1/8teaspooncream of tartar
1tablespoonconfectioners' sugar
Instructions
Coat four 1-cup ramekins with 2 teaspoons butter. Add 1/2 teaspoon sugar to each ramekin and rotate ramekins until sugar coats all surfaces. Pour off extra sugar. Refrigerate until ready to use.
Using a microwave-safe bowl, melt the chocolate in the microwave at 50 percent power for two minutes. Stir in butter. Microwave one more minute at 50% power. Stir in salt, vanilla, and orange liqueur; set aside.
Place 2 Tbsp plus 2 tsp sugar in a microwaveable safe bowl. Stir in 1 Tbsp water. Microwave on high for 30 seconds. Stir. Then microwave another 20 – 30 seconds more. Stir until sugar dissolves. With mixer running, slowly add this sugar syrup into egg yolks. Beat until mixture triples in volume and is a pale yellow color, about 3 minutes. Fold into chocolate mixture. Clean beaters really well.
Beat egg whites until frothy – about 1 1/2 minutes. Add cream of tartar and beat until soft peaks form, about 2 -- 3 minutes. Add confectioners’ sugar; continue beating to stiff peaks, 2 – 3 minutes. (Mixture should stand straight up in firm peaks when whip removed from egg whites.)
With a large spoon or stirrer, thoroughly hand stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated. Fill each ramekin with chocolate mixture almost to the rim. Wipe any excess chocolate mixture from rim with a wet paper towel. Cover and freeze until firm, at least 5 hours and up to three days.
When ready to bake soufflés: Adjust oven rack to lower-middle position and heat oven to 400 degrees F. Remove ramekins from the freezer and place on a rimmed baking sheet. Then place immediately into the preheated oven. Bake until fully risen, about 16 -- 18 minutes. Soufflé is done when fragrant and fully risen. (To test for doneness, very gently insert the tip of a knife carefully into the center of a soufflé. If it comes out clean, it is done. If not, gently close the oven door and bake for another 1 --2 minutes.)
Remove from oven and dust with 1 tablespoon confectioner's sugar. Serve immediately.
Notes
This technique only works for the individual chocolate soufflés, which can be made and frozen for several days before baking. ** For mocha-flavored soufflés, add two tsp of instant coffee powder and a small pinch of cayenne pepper to 2 tsp hot water and dissolve. Add coffee when adding the vanilla to the chocolate mixture. ** When you whip your egg whites, make sure there is no egg yolk contaminating them and that your beaters and bowl are scrupulously clean. Serve immediately or your soufflés may start to deflate.