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"When I was a young chef in France, I made souffl\u00E9s by the thousands. I&amp;#039;d whip up 30 a night working for Michel Gu\u00E9rard in Eug\u00E9nie-les-Bains, where we served his famous souffl\u00E9 aux poires, a very simple version with pear coulis. But the one I like to make most often is chocolate souffl\u00E9. This version is based on the recipe we use at Daniel. For a twist, serve it with a delicious clementine cream. There are a few tricks to perfecting a souffl\u00E9. The egg-white mixture needs to be whipped until it&amp;#039;s quite stiff\u2212that&amp;#039;s what gives the dessert its surprising lift. (A little lemon juice keeps the whites from getting lumpy.) Incorporate as much air as possible by beating the whites at a gentle, consistent tempo. Fold the batter just a few times, scooping from the bottom of the bowl. Finally, before baking, run the tip of your thumb around the inside rim of each ramekin. This allows the souffl\u00E9 to shoot straight up as it cooks. Be sure to serve it before it has a chance to collapse. That&amp;#039;s the hot, chocolaty magic. WHAT TO DRINK According to Daniel Johnnes, wine director of Daniel Boulud&amp;#039;s restaurants, Rare Wine Co.&amp;#039;s Madeira Boston Bual NV ($51) is the perfect match for this chocolate souffl\u00E9. &amp;quot;Its toffee and mocha notes marry with the chocolate, and its citrus and orange flavors complement the clementine cream,&amp;quot; he says. A festive alternative is the Billecart-Salmon Brut Ros\u00E9 Champagne NV ($74). &amp;quot;It leaves the palate clean and refreshed. Plus,&amp;quot; he adds, &amp;quot;it looks beautiful standing alongside this elegant dessert.&amp;quot; Chocolate souffl\u00E9 makes an elegant finale to any holiday meal. The tablecloth is from Canvas, the napkin is by Sferra, and the plate is by Elephant Ceramics. The souffl\u00E9s are baked and served in individual dishes. The ramekins and baking pan are from Sur La Table.  --&amp;amp;gt;.  CHOCOLATE SOUFFL\u00C9S WITH CLEMENTINE CREAM Makes 6 souffl\u00E9s Souffl\u00E9s \u20221 T unsalted butter, softened \u2022\u00BC cup plus 2 T sugar \u20229 eggs, separated into 4 yolks and 9 whites \u20221\u00BD tsp. cornstarch \u20222 T flour \u20224 T unsweetened cocoa powder, plus extra for dusting \u20221\u00BD cups milk \u2022\u215B tsp. lemon juice \u20221 cup confectioners&amp;#039; sugar \u2022Zest of 1 clementine Clementine Cream \u2022\u2153 cup mascarpone cheese \u20221 T confectioners&amp;#039; sugar \u20222 T orange marmalade \u2022Diced segments and juice of 1 clementine Position rack on lower third of the oven and preheat to 385\u00B0F. Coat the insides of 6 six-ounce ramekins with the butter, then sprinkle with 2 T sugar, shaking out excess. In a medium bowl, whisk the remaining \u00BC cup sugar with the 4 egg yolks until light and pale, about 2 minutes. Gradually whisk in the cornstarch, flour, and cocoa powder (add a bit of milk if the mixture gets too thick to stir) until smooth. In a medium saucepan, bring the milk to a simmer. Gradually whisk milk into the chocolate mix, and then return the mixture to the saucepan. Bring to a simmer, whisking constantly, until the mixture is very thick and smooth, about 2 to 3 minutes. Transfer to a large bowl and cover with plastic wrap, pressing wrap onto the surface. Set on top of the oven to keep warm. Beat the 9 egg whites and lemon juice with an electric mixer fitted with a whip until soft peaks form. Gradually add confectioners&amp;#039; sugar and continue to whip until whites form stiff, glossy peaks. Remove wrap from chocolate and whisk in \u00BC of the egg whites until smooth. Using a rubber spatula, gently fold clementine zest and remaining whites into chocolate mixture until no streaks remain but the batter is still light and fluffy. Divide batter among ramekins and lightly tap the bottom of each until batter settles. Level off the top of each souffl\u00E9 with a small knife, then run the tip of your thumb around the inner edge of each ramekin, creating a shallow indentation. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until souffl\u00E9s rise and set (centers should be a bit jiggly). While souffl\u00E9s are baking, make clementine cream: In a medium bowl, combine cheese, confectioners&amp;#039; sugar, and marmalade, then stir in diced clementine and juice. When souffl\u00E9s are done, remove them from the oven, and dust with cocoa powder (if using). Poke a hole in the center of each souffl\u00E9 with a spoon, and fill with a spoonful of clementine cream. Serve immediately. "^^<http://www.w3.org/2001/XMLSchema#string>
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