Chocolate Soufflé with Orange Sauce

When we heard Jacques Pépin loves to make chocolate soufflés with his granddaughter, we had major FOMO—but making this recipe in our Test Kitchen, we were able to pretend that Pépin was here by our sides. His rich, airy soufflé is topped with a bright and creamy orange sauce for a truly comforting French dessert.

Soufflés are the ultimate baking test. The key tips are to ensure stiff peaks in your meringue before folding in the chocolate and being careful not to over mix. This ensures that there's enough air to lift your soufflé out of its ramekin. Then make sure to serve immediately, because they do deflate quickly.


INGREDIENTS
For the Chocolate Soufflés:

• ½ tablespoon unsalted butter, softened
• ¼ cup sugar, divided
• 4 ounces bittersweet chocolate (60 percent), cut into ½-inch pieces
• ¾ cup heavy cream
• 4 egg whites
• Confectioners' sugar, for garnish

For the Orange Sauce:

• ½ cup sour cream
• ¼ cup orange juice
• 1 tablespoon sugar
• 1 teaspoon orange zest
• 1 teaspoon confectioners' sugar

DIRECTIONS

1. Make the soufflés: Preheat the oven to 400º. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth.
2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.
3. ..................................

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