If you would have told me 5 years ago I would be waking up early and spending 2 hours painstakingly trying to get a soufflé to rise inside of a piece of citrus fruit, I would have laughed heartily in your face and went on guzzling my can of PBR.
I deem the successful execution of a soufflé as somewhat of a milestone in the culinary sense. Like, cookies are cool. But a soufflé? Well slap me sideways and call me Sally. Sh*t’s getting real.
piece of art dessert is drizzled with probably the most decadent chocolate I’ve ever had in my 26 years on this earth. Which is saying a WHOLE LOT, because I’m 100% positive I came out of the womb ain’t concerned with no nipples, but most likely attempting to pilfer the chocolate roses by my mother’s bedside table.
A friend of mine was nice enough to drop off an industrial sized jar of local, organic biodynamic chocolate from Zenbunni--no GMOs, pesticides, chemicals or other synthetic caca. Zenbunni pays careful attention to how the plants are harvested, infusing foraged heirloom spices, herbs, nuts, and salts into their chocolates…and the lengths they go to ensure a delicious product really shows. Melting their chocolate into a decadent sauce and drizzling it over dessert almost felt sinful. But, heaven sounds like a total snooze fest anyway. Sin on, friends.
Blood oranges are a powerhouse of nutrition– they’re rich in fiber and just one can give you 100% of your whole day’s vitamin C needs. The romantic hue of a blood orange is due to its high levels of anthocyanins (fancy food talk for antioxidants) which are linked to reducing bad cholesterol and lowering the risk of heart disease. While this recipe may appear a little bit intimidating, I assure you it’s really quite simple. And there is no better way to impress your Valentine by whipping up a *cue fake French accent* chocolate soufflé– guaranteed to get you some
action Netflix & chill.
Chocolate Blood Orange Soufflé
Makes 8 soufflés
- 8 medium blood oranges
- 2 T blood orange zest
- 1/4 cup brown sugar
- 3 eggs, yolks and eggs separated
- 1 T cornstarch, arrowroot, or potato starch
- powdered sugar, for dusting
- ~8 oz high quality dark chocolate (check out Zenbunni if you take delicious chocolate as seriously as I do), chopped into pieces
- sprinkle of sea salt
- Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.
- Cut a super thin slice off the bottom of each orange so they sit flat. Slice 1″ off the tops of each orange and set aside. Grate the tops until you get ~2 T of zest.
- With a super sharp knife/spoon, scrape out the insides of the each orange, hollowing them out as much as you can without piercing the pith (white part). Scoop the inside fruit into a small bowl. Arrange the orange shells on the baking sheet.
- Squeeze the fruit and strain the juice out into another bowl. In a small saucepan, add 1/2 cup of dat juice, reserving the rest, along with 2 T of the brown sugar and bring to a simmer over medium heat. Cook just until sugar dissolves.
- In a medium bowl, whisk the egg yolks with the remaining 2 T of sugar and the cornstarch until smooooooth-like. Slowly pour in the hot orange-sugar sauce and whisk constantly. Then add the mixture back into the saucepan and cook over low heat, whisking continuously (you’re welcome, arm muscles) until thickened and pudding-like (~1 minute). Whisk in the orange zest and set aside to cool for ~30 minutes.
- In a mixing bowl, beat the egg whites at medium speed until stuff peaks form. If you’re confuzzled at this step and have never done this, no worries, click here for egg-cellent clarification (…sorry). When done, fold the whites into the cooled fruit/sugar/yolk mixture. Spoon filling into the orange shells, filling each one only until 1/4″ from the top. They will rise, fear not. Before you pop ’em in the oven, run an uber sharp knife around the inner rim of each fruit so that when they do rise, they rise evenly.
- Bake 10-13 minutes, checking after 10-mins. Soufflés are done when they have risen and are golden on top. While they’re baking, in a small saucepan place the chocolate and a pinch of salt and heat *very* slowly over low heat. Stir frequently until melted.
- When soufflés are done, dust with powdered sugar, drizzle with choc-sauce, and serve with some sparkling vino.