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.
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.
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The soufflé came out perfect. It rose over an inch from the ramekins, and the texture was smooth and wonderful. It was a big hit with my guests. However, I thought the taste of the soufflé was a little too bitter for my taste. There was some bitterness to the blood orange sauce as well that could've been mellowed out with some whipped cream or something. All in all a great recipe for soufflé.
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.
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