Chocolate & Orange Soufflés

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Tom Parker Bowles

Published 2013

  • About

Don’t fear soufflés. They’re very easy, despite what you might think. The key is to get air into your mixture, so it rises in the oven. And fold in the egg whites slowly, not fast as many recommend. Harold McGee, scientist and author of On Food and Cooking (1984), agrees, arguing that fast mixing will damage the foam. And what he says goes.

Ingredients

Method