Frozen Orange Truffle Souffles
Submitted by kschaal
Cold orange truffle souffles: an airy Grand Marnier orange mousse set in collared ramekins to rise like a baked souffle, each hiding a chocolate truffle in its center. A no-bake, make-ahead showstopper dessert.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
3 hrsThis is a souffle that never sees the oven. Instead, a gelatin-set orange mousse chills in collared ramekins so it climbs above the rim, looking exactly like a souffle fresh from the oven, but cool, light, and stable enough to make a day ahead.
The base starts like a zabaglione: egg yolks and sugar beaten over gentle heat until pale, thick, and ribbony, then perfumed with orange zest and a good splash of orange liqueur like Grand Marnier. Softened gelatin gives it the structure to hold its shape, and folding in whipped cream and beaten egg whites makes it cloud-light. Fold gently and in stages so you don’t deflate all that air.
The surprise is buried in the middle: a chocolate truffle tucked into each dish, hidden under a final layer of mousse. When your spoon hits it, you get a pocket of dense, dark chocolate against the airy citrus. The paper collar is the trick behind the dramatic risen look, so don’t skip it. Peel it away just before serving and crown each one with whipped cream and a few strips of orange zest.
Chef Tips
- Fasten the paper collar above the rim. It’s what lets the mousse set higher than the dish for the signature risen look.
- Watch the gelatin step closely. Set the bowl over ice and stir only until the mixture just begins to mound, then fold immediately, or it sets unevenly.
- Fold the egg whites in thirds and stop the moment the streaks vanish. Overmixing knocks out the air that keeps it light.
- These eggs are only gently cooked, so use pasteurized eggs if serving anyone who should avoid raw egg.
Variations
- Swap the orange liqueur for raspberry or coffee liqueur and match the truffle flavor.
- Use a salted caramel or hazelnut truffle in the center.
- Decorate with shaved chocolate or candied orange peel instead of zest.
Ingredients
Directions
Wrap parchement paper or aluminum foil collars around six ⅔-cup souffle dishes and fasten with tape or string.
In a small bowl, sprinkle the gelatin over the orange juice and set aside until softened.
Place the bowl in a pan of hot water and stir occasionally until the gelatin dissolves, about 3 minutes.
Set aside in the hot water.
In a double boiler, beat the egg yolks and sugar over barely simmering water until the mixture is light-colored, creamy and warm to the touch, about 5 minutes.
Remove from the heat and continue to beat until the mixture cools, thickens and forms a ribbon when the beater is lifted, about 3 minutes.
Stir in the orange zest and liqueur. Scrape into a large bowl and set aside.
Beat the cream until it is doubled in volume and forms soft peaks.
Beat the egg whites until they form soft peaks.
Stir the gelatin mixture into the beaten egg yolks.
Place the bowl in a larger bowl half-filled with ice and water and stir with a rubber spatula until the mixture begins to thicken and mound, 2 to 4 minutes, depending on the type of bowl used (metal chills faster than glass or ceramic).
Immediately remove from the ice water and fold in the whipped cream.
About one-third at a time, fold in the egg whites until no streaks of white remain; do not overmix.
Spoon ½ cup of the mousse mixture into each souffle dish and place a truffle in the center.
Divide the remaining mousse amoung the dishes to bury the truffles.
Smooth the tops, cover loosely with waxed paper and place on a tray in the refrigerator until set and chilled, about 2½ hours.
Before serving, remove the paper collars. Decorate the tops with whipped cream and strips of orange zest, if desired.
Serve chilled.
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