Chocolate Orange Liqueur Souffle With Chocolate Sauce

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READY IN: 1hr 45mins
Recipe by cookiedog

Recipe Courtesy Paula Deen. Posted for Zaar World Tour III. Try subbing Amaretto and almonds or Kahlua for the orange liqueur.

Ingredients Nutrition

  • Chocolate Sauce

  • 59.14 ml butter
  • 28.34 g bittersweet chocolate square
  • 59.14 ml unsweetened cocoa powder
  • 118.29 ml sugar
  • 118.29 ml whipping cream
  • 0.59 ml salt
  • 4.92 ml vanilla extract
  • 14.79-22.18 ml orange liqueur (recommended ( Grand Marnier)
  • Souffle

  • 88.74 ml butter, divided
  • 118.29 ml sugar
  • 73.94 ml all-purpose flour
  • 236.59 ml milk
  • 14.79-22.18 ml orange liqueur (recommended ( Grand Marnier)
  • 2 (56.69 g) semi-sweet chocolate baking squares, melted
  • 3 (85.04 g) bittersweet chocolate squares, melted
  • 1.23 ml salt
  • 5 egg yolks, lightly beaten
  • 4.92 ml vanilla extract
  • 7 egg whites
  • chocolate syrup


  1. Chocolate Sauce: Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
  2. Souffle: Preheat oven to 350 degrees F.
  3. Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
  4. In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
  5. In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.

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