SERVES 6 TO 8
The yolk whipping time in step 3 depends on the type of mixer you use; a stand mixer will take about 3 minutes, and a hand-held mixer will take about 8 minutes. If using 6-ounce ramekins, reduce the cooking time to 20 to 22 minutes. See the photo for making a collar for the ramekins.
RAMEKIN PREPARATION |
|
2 |
tablespoons unsalted butter, softened |
2 |
tablespoons granulated sugar |
SOUFFLÉS |
|
8 |
ounces bittersweet or semisweet chocolate, chopped coarse |
4 |
tablespoons (½ stick) unsalted butter, cut into ½-inch pieces |
1 |
tablespoon Grand Marnier |
½ |
teaspoon vanilla extract |
⅛ |
teaspoon table salt |
6 |
large egg yolks plus 8 large egg whites |
⅓ |
cup (2⅓ ounces) granulated sugar |
¼ |
teaspoon cream of tartar |
2 |
tablespoons confectioners’ sugar |
1. FOR THE RAMEKINS: Grease the inside of eight 8-ounce ramekins with the softened butter, then coat the inside of each dish evenly with the granulated sugar.
2. FOR THE SOUFFLÉS: Melt the chocolate and butter together in a medium heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from the heat and stir in the Grand Marnier, vanilla, and salt; set aside.
3. Using an electric mixer, whip the egg yolks and granulated sugar at medium speed until the mixture triples in volume and is thick and pale yellow, 3 to 8 minutes (see note). Fold the yolk mixture into the chocolate mixture. Thoroughly clean and dry the mixing bowl and the beaters.
4. Using the clean beaters, whip the egg whites at medium-low speed until frothy, 1 to 2 minutes. Add the cream of tartar, increase the mixer speed to medium-high, and whip until soft peaks form when the beaters are lifted, 1 to 2 minutes. Add the confectioners’ sugar and continue to whip until stiff peaks form, 2 to 4 minutes (do not over whip). Whisk the last few strokes by hand, making sure to scrape any unwhipped whites from the bottom of the bowl.
5. Vigorously stir one-quarter of the whipped egg whites into the chocolate mixture. Gently fold the remaining whites into the chocolate mixture until just incorporated. Carefully spoon the mixture into the prepared ramekins almost to the rim, wiping the excess filling from the rims with a wet paper towel. Click here, if making a foil collar for the ramekins. (To serve right away, bake as directed in step 7, reducing the baking time to 12 to 15 minutes.)
6. TO STORE: Cover each ramekin tightly with plastic wrap and then foil and freeze for at least 3 hours or up to 1 month. (Do not thaw before baking.)
7. TO BAKE AND SERVE: Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Unwrap the frozen ramekins and spread them out on a baking sheet. Bake the soufflés until fragrant, fully risen, and the exterior is set but the interior is still a bit loose and creamy, about 25 minutes. (To check the interior, use two spoons to pull open the top of one and peek inside.) Serve immediately.