The deep, rich chocolate flavor in these individual soufflés comes from a combination of Dutch-processed cocoa powder and unsweetened chocolate in the pastry cream. The blood-orange sauce provides a sweet-tart counterpoint to the chocolate’s richness, but if you prefer, you can pair the soufflés with raspberry compote or ginger crème anglaise instead.
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Make Ahead Tips
You can make the blood orange sauce up to 5 days ahead and refrigerate in an airtight container.
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding with the recipe.
You can assemble the soufflés in their ramekins up to 2 hours ahead and refrigerate until ready to bake.
After watching the "how to" video, I completely followed the instructions and it turned out perfectly. My guests were very impressed! Great texture and taste.
wow best so far thank you
5/23/13 This recipe was excellent. I've made many a souffle. Everything went exactly as the video explained. Shelley Wiseman was very clear and precise. Just wonderful taste. The one and only previous reviewer gave the recipe 3 stars and mentions that the use of low fat chocolate caused missing flavor. This recipe does not call for low fat anything. She also goes on to say that she did not mix the pastry cream and meringue properly. I can never understand people who review a recipe and give it a mediocre or negative review when they did not use the ingredients in the receipt and did not follow the technique. That you did not follow directions is not the fault of the recipe. Give yourself 1 star for sending in an unfair review.
As a Souffl it is relatively low in fat, but chocolate that is low in fat is missing the deep, rich flavour I love. So it was OK, but I won't repeat it. I didn't remember to follow the mixing of the pastry cream and meringue properly, so it fell some coming out of the oven. I'll try the lemon one next!
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