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Chocolate-Orange Soufflé

There's nothing we love more than eggs. They're so incredibly versatile and work for literally any meal of the day. Sometimes, we feel like we're stuck in our old ways and need a heavy dose of inspiration. Enter "The Perfect Egg," a new book by Teri Lyn Fisher and Jenny Park that contains dozens of perfect recipes that are a perfect love letter to our favorite protein. If you love eggs, it's a must-buy.

Soufflés can be intimidating—even terrifying—to make. The place most people tend to go wrong is with the egg whites. But if you follow the instructions here for whipping the whites and folding them gently into the batter—and don't overthink what you are doing—your soufflés are guaranteed to please the fussiest French chef.

RECIPE: Chocolate-Orange Soufflé

Serves 4


  • 2 tablespoons unsalted butter, at room temperature
  • 1 ⁄4 cup plus 3 tablespoons superfine sugar
  • 3 ⁄4 cup whole milk
  • 2 egg yolks, at room temperature
  • 11⁄2 tablespoons almond meal
  • Grated zest and juice of 1 orange (about 2 ⁄3 cup juice)
  • 5 ounces bittersweet chocolate, melted and cooled
  • 4 egg whites, at room temperature
  • Confectioners' sugar, for garnish
  • Grated orange zest, for garnish


  1. Preheat the oven to 350˚F. Generously coat four 6-ounce ramekins with the butter, then coat them with 2 tablespoons of the sugar, tapping out the excess.
  2. Combine the milk and 1 tablespoon of the sugar in a small saucepan and bring to a simmer over medium-low heat. Set aside, off the heat.
  3. Whisk together the egg yolks, almond meal, and remaining 1⁄4 cup of sugar for about 3 minutes, until pale yellow and fluffy. Whisk in the orange zest and juice until fully incorporated. Slowly add 3 to 4 tablespoons of the hot milk mixture into the yolk mixture in a slow, steady stream while whisking constantly. Return the yolk-milk mixture to the saucepan, return the pan to low heat, and cook, whisking constantly, for 3 to 4 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the melted chocolate. Let the mixture cool completely.
  4. Put the egg whites in a bowl and beat with a stand mixer or handheld mixer on medium-high speed, or by hand with a whisk, until firm peaks form. Using a rubber spatula, gently fold the whites into the chocolate-yolk mixture just until evenly incorporated and no white streaks are visible.
  5. Divide the mixture evenly among the prepared ramekins, filling them almost to the rim. Place the ramekins in a baking pan. Pull out the center oven rack, put the baking pan on the rack, and then carefully pour hot water into the baking pan to reach halfway up the sides of the ramekins.
  6. Bake for 15 to 20 minutes, until the soufflés have risen significantly. Remove from the oven and top each soufflé with a light dusting of confectioners' sugar and a light grating of orange zest. Serve immediately.

Reprinted with permission from "The Perfect Egg," by Teri Lyn Fisher and Jenny Park, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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