White Chocolate and Orange Souffle

From the kitchen of Martin James ? Copenhagen, Denmark

This moist orange-flavored souffl? is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.

1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Grand Marnier or other orange liqueur
3 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons granulated sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar

Preheat oven to 350 degrees F. Butter 6-cup souffl? dish. Sprinkle dish with sugar; tap out excess.

Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.

Whisk in Grand Marnier. Transfer mixture to large bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared souffl? dish. Bake until souffl? is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.

Serves 6.