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Recipe for :

White Chocolate and Orange Souffle

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside".


1/2 cup whipping cream
1/4 cup sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Grand Marnier or other orange liqueur

3 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar

  • Preheat oven to 350ºF.
  • Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess.
  • Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves.
  • Add 6 ounces of chocolate and stir until chocolate dissolves.
  • Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
  • Whisk in Grand Marnier.
  • Transfer mixture to large bowl.
  • Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Add 2 tablespoons sugar and beat until stiff peaks form.
  • Mix 2 ounces chopped chocolate into warm egg yolk mixture.
  • Fold in egg whites in 2 additions.
  • Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes.
  • Dust with powdered sugar and serve.

Serves 6

Martin James