Chocolate Orange Souffle

The Chocolate Orange Souffle is a light and airy dessert that combines the rich intensity of cocoa with the bright, citrusy notes of fresh orange. Served straight from the oven with a dollop of crème fraiche, it offers a perfect balance of indulgence and elegance.

Prep Time 10

Cook Time 6

Total Time 16

Servings Portions

Ingredients

2 large oranges grated rind and juice
75 g caster sugar
4 large egg whites free range beaten until stiff
25 g cocoa powder
2 tbsp orange juice
5 drops orange extract adjust to taste
4 tbsp half-fat crème fraiche
vegetable oil for greasing

Instructions

Preheat oven to 200°C/fan 180°C/gas 6.
Lightly grease 6 ovenproof teacups.
vegetable oil
In a small pan, heat the orange rind, juice and caster sugar for 3–4 minutes until syrupy.
2 large oranges, 75 g caster sugar
Pour the syrup over the egg whites and beat for 2 minutes until you can form stiff peaks.
4 large egg whites
Fold in the cocoa and orange juice mixture, then pour into the teacups.
25 g cocoa powder, 2 tbsp orange juice, 5 drops orange extract
Cook in the oven for 5–6 minutes or until risen.
Serve topped with the crème fraiche.
4 tbsp half-fat crème fraiche

Notes

A few tips to get you Chocolate Orange Souffle perfect:

If you have trouble getting your egg whites to peak properly, add a drop or two of lemon juice to help strengthen the structure of the mixture.
To get your soufflés to rise, don’t overfold. Instead, gently fold in the whites until the point where the streaks of white disappear.

Use fresh, room temperature eggs. Whipping cold eggs is harder work and you won't get as much lift from them.

Nutrition