Grand Marnier & Nutella Soufflé with Raspberry Coulis

Ingredients

• Unsalted butter 1 tablespoon
• Granulated sugar 1 tablespoon
• Cocoa powder 1 teaspoon
• Unsalted butter 1 tablespoon
• All-purpose flour 1 tablespoon
• Whole milk 0.5 cup
• Nutella 0.25 cup
• Large egg yolks 2
• Grand Marnier (or vanilla extract) 1 tablespoon
• Large egg whites 3
• Granulated sugar 2 tablespoons
• Salt 1 pinch
• Fresh raspberries 1 cup
• Granulated sugar 1 tablespoon
• Fresh lemon juice 1 teaspoon

How to Cook

1. Preheat oven to 190°C (375°F). Generously butter two 1-cup soufflé ramekins. Dust the insides with 1 tablespoon of granulated sugar and 1 teaspoon of cocoa powder, rotating to coat evenly, then tap out any excess.
2. For the Raspberry Coulis: Combine fresh raspberries, 1 tablespoon granulated sugar, and fresh lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for 5 minutes until raspberries soften. Press the mixture through a fine-mesh sieve into a bowl to remove seeds. Set aside to cool slightly.
3. For the Soufflé Base: In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Whisk in 1 tablespoon all-purpose flour and cook for 1 minute to create a roux. Gradually whisk in 0.5 cup whole milk until smooth. Cook, stirring constantly, until the mixture thickens to a very thick paste, about 2-3 minutes.
4. Remove the saucepan from heat. Stir in the Nutella until fully incorporated and smooth. Whisk in the 2 large egg yolks one at a time until well combined. Stir in the Grand Marnier (or vanilla extract). Transfer the Nutella base to a large mixing bowl.
5. In a separate clean, dry bowl, beat the 3 large egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons granulated sugar, increasing speed to high, and continue beating until stiff, glossy peaks form.
6. Gently fold about one-third of the whipped egg whites into the Nutella base to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Use a spatula to gently scoop and fold until just combined.
7. Divide the soufflé mixture evenly between the prepared ramekins. Place the ramekins on a baking sheet and bake for 18-20 minutes, or until the soufflés are puffed, golden brown, and slightly jiggly in the center.
8. Serve the soufflés immediately, directly from the oven, with a drizzle of the raspberry coulis on the side or over the top.