After the great success from last night’s Chocolate Soufflé, Peter asked if we can make a soufflé with white chocolate, he is absolutely a white chocolate lover, after I said why not, he immediately went to the kitchen and started melting the chocolate and separating the eggs. The original recipe goes with raspberry sauce but I have come up with an Orange Liqueur Sauce which goes perfectly as well.

Ingredients:

• 90g white chocolate, melted
• 4 eggs, separated
• 1/8 tsp salt
• 1/4 tsp cream of tartar (will use a bit more than 1/4 tsp next time)
• 4 tbsp sugar
• 1 tsp vanilla extract 

Orange Liqueur Sauce:

• 2 tbsp brown sugar
• 1  freshly-squeezed orange juice                                                                                   
• 1 tbsp Grand Marnier
• 1 tbsp Cointreau
• 1/2 tbsp white Rum

Directions:

1. Preheat the oven to 177°C. Butter 4 –6 individual ramekins (I need 6 this time because one more egg to the chocolate soufflé). Lightly dust the bottom and sides of the dishes with sugar.
2. Melt the chocolate over barely simmering water and set aside
3. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff (you can turn the bowl upside down and the egg white should not fall off).
4. In a medium bowl, beat the egg yolks until thick and pale yellow in color. Beat in the remaining 2 tablespoons sugar. Stir in the vanilla extract and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate/ egg yolk mixture. Fold this mixture into the remaining egg whites.
5. Spoon the soufflé mixture into the prepared ramekins.
6. Make the sauce: Warm the orange juice and the sugar in a saucepan in medium heat until the sugar is dissolved. Pour the juice into a small jar and add in the liqueur.
7. Bake for 10 minutes, or until set and golden brown on top.
8. Slash each soufflé with a spoon and pour in a little sauce. Serve immediately.

Notes:

• I have to bake at 177°C instead of 204°C in the original recipe, maybe because of the size of my ramekins are rather small.
• This recipe somehow is almost the same as Bittman’s, except the temperature and baking time and the sequence of beating the egg yolks and whites.
• By beating the egg white first, and then the egg yolks, you will not need to wash the blender (a lazy or clever tip)
• The soufflé  did not rise as high as the chocolate ones, I would try to add a little bit more cream of tartar next time as the quantity we made here is larger than the previous. Or alternatively I will try the using the previous recipe and simple replace the dark chocolate with white chocolate and reduce a little bit of sugar.
• Need to buy some BIGGER ramekins !!!