Chocolate Chocolate Grand Marnier Soufflés
with Chocolate Grand Marnier Sauce
Makes 4 soufflés
2 teaspoons unsalted Butter, softened
1/2 cup Sugar, in all
8 oz Semisweet Chocolate
4 large Egg Whites
3 large Egg Yolks
1/4 cup Grand Marnier
3/4 cup Grand Marnier Sauce (recipe follows)
Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.
In a large metal bowl set over a pot of simmering water, melt the chocolate. Remove from heat when completely melted.
Preheat oven to 400° F.
In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the 1/4 cup Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.
Pour the chocolate mixture into the ramekins, place on baking sheet and bake until theyre puffed and somewhat firm, about 20 to 25 minutes, while soufflés are baking, make the sauce.
To serve, place each ramekin on a plate, break tops open and spoon in sauce, then dust with powdered sugar.
Chocolate Grand Marnier Sauce
Makes 3/4 cup
1/4 cup Cream
1 1/2 teaspoon Grand Marnier
3/4 teaspoon Sugar
3/4 oz Semisweet Chocolate
Heat cream in saucepan over high heat. Add Grand Marnier and sugar. Start whisking in the chocolate and bring to a boil, whisking constantly. Remove from heat and serve on soufflés.