Martha's Vineyard Magazine | Make Ahead Chocolate-Orange Soufflés

these delicious beauties are completely doable and so impressive. Better still, this dream holiday dessert not only can be made ahead, it must be made ahead – and tucked into the freezer! Then when the special dinner night arrives, you simply pop them out of the freezer, heat the oven, and bake to serve warm just as you are finishing your main course.
Serve these beauties straight from the oven with a simple dusting of confectioners’ sugar or a dollop of whipped cream. Or you can level up the flavors and presentation and partner them with a drizzle of double raspberry sauce (see below). That said, they are delicious all on their own. Add a glass of Prosecco (or two) and you have a glamourous, classic dessert.

If you think you can’t make a soufflé, think again, because these delicious beauties are completely doable and so impressive. Better still, this dream holiday dessert not only can be made ahead, it must be made ahead – and tucked into the freezer! Then when the special dinner night arrives, you simply pop them out of the freezer, heat the oven, and bake to serve warm just as you are finishing your main course. If you think you can’t make a soufflé, think again, because these delicious beauties are completely doable and so impressive. Better still, this dream holiday dessert not only can be made ahead, it must be made ahead - and tucked into the freezer! Then when the special dinner night arrives, you simply pop them out of the freezer, heat the oven, and bake to serve warm just as you are finishing your main course.

Before starting, be sure to read all the tips and flavor variations in Baking Together #40: Chocolate Souffles to Make Ahead. You will need six 6-ounce ramekins for this.

Unsalted butter, softened, and granulated sugar, for dusting

6 ounces bittersweet or semisweet chocolate, finely chopped

6 tablespoons (3 ounces) unsalted butter, cut into 4 pieces

3 tablespoons Grand Marnier (or 2 tablespoons freshly squeezed orange juice + 1 tablespoon water)

2 tablespoons unsweetened cocoa powder, sifted if lumpy

1 teaspoon finely grated orange zest

¼ teaspoon table salt

3 large eggs, separated

½ cup (3 ½ ounces) granulated sugar, divided

Double Raspberry Sauce (see below), for serving (optional)

Lightly sweetened whipped cream, for serving (optional)

Fresh orange segments, for serving (optional)

Directions at mvmagazine.com

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