Soufflé clásico de chocolate francés con Grand Marnier

Ingredients

• 4 tablespoons unsalted butter , plus more for ramekins
• 1/4 cup granulated sugar , plus more for ramekins
• 6 ounces dark chocolate , 70% cacao, chopped
• 4 large eggs , separated
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 2 tablespoons Grand Marnier
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 tablespoon powdered sugar , for dusting

Nutrition Facts

Instructions

1. 1

   Preheat oven to 375°F (190°C). Generously butter four 6-ounce ramekins, then coat with granulated sugar, tapping out excess. Place in refrigerator.

   💡 Pro Tip: Properly prepared ramekins are crucial for the soufflé to rise straight up the sides.
2. 2

   Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.

3. 3

   In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, about 3 minutes.

4. 4

   Remove from heat and whisk in melted chocolate and Grand Marnier. Let cool for 5 minutes, then whisk in egg yolks one at a time.

5. 5

   In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form.

   💡 Pro Tip: Make sure your bowl is completely clean and dry - any grease will prevent proper whipping.
6. 6

   Gently fold one-third of egg whites into chocolate mixture to lighten. Fold in remaining whites in two additions, being careful not to deflate.

7. 7

   Divide batter among prepared ramekins, filling to the rim. Run your thumb around the inside edge to create a small gap - this helps them rise evenly. Bake for 12-15 minutes until puffed and slightly jiggly in the center. Dust with powdered sugar and serve immediately.