Chocolate Grand Marnier Souffles With Black Walnut Caramel Sauce
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
90 g
Butter2 tsp
Vanilla Extract1 tsp
Cream Of Tartar1.25 cups
Sugar1 cup
Water (hot)1 cup
Black Walnuts (chopped)1 cup
Heavy Cream110 g
Unsalted Butter (whole)Directions:
1
Preheat oven to 375 degrees F
2
Brush the inside of 6 (10-ounce) ramekins with melted butter
3
Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar
4
Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary
5
Melt the chocolate and butter over a double boiler, stirring until smooth
6
Set aside to cool the mixture until it is just warm to the touch
7
In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy
8
Mix in the liqueur and vanilla
9
Fold in the chocolate mixture
10
In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks
11
With the mixer running, add the sugar and beat to stiff peaks
12
In 3 additions, fold the whites into the chocolate mixture until just combined
13
Fill the ramekins with the mixture
14
Bake until the souffles have risen and the tops and edges are lightly browned
15
Remove from the oven and immediately sift confectioners' sugar over the tops
16
Place on a plate and serve immediately
17
At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce
18
In a saucepan, combine the sugar and water
19
Bring to a boil, cook until the caramel is beginning to turn brown
20
Carefully swirl the pan until the caramel turns a deep brown
21
Immediately add the walnuts and cream, being careful not to let the cream boil over
22
Reduce the heat to a simmer
23
With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth
24
Remove from the heat
25
Add vanilla and butter
26
Stir until the butter is completely dissolved