22 Jan Chocolate Grand Marnier Souffle with Chocolate Sauce

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CHOCOLATE GRAND MARINIER SOUFFLE WITH CHOCOLATE SAUCE

 

6 tablespoons butter, divided

½ cup sugar

5 tablespoons all purpose flour

1 cup milk

1 to 1-1/2 tablespoons Grand Marnier

2 ounces semi-sweet chocolate, melted

3 ounces squares bittersweet chocolate, melted

¼ teaspoon salt

7 egg yolks, lightly beaten (save egg whites)

7 egg whites

1 teaspoon vanilla paste

 

Directions for Soufflé:

  1. Preheat oven to 350 degrees.
  2. Place a stainless steel bowl over pot of simmering water, melt both types of chocolate.
  3. Coat the bottom and sides of a 2-1/2 quart soufflé dish with 2 tablespoons butter, sprinkle bottom and sides evenly with ½ cup sugar. Tap out excess sugar; reserve sugar for later use.
  4. In a medium saucepan, melt the remaining 4 tablespoons of butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble.  Add milk, Grand Marnier, melted chocolates and salt.  Cook over medium-low heat until mixture thickens, stirring occasionally.  Remove from heat and allow mixture to cool for 10 minutes.  Whisk in eggs one at a time and vanilla paste.
  5. IN bowl of electric mixer, fitted with whisk attachment, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff (I will show you trick).  Fold whites in chocolate mixture 1/3 at a time using the whisk attachment on mixer.  Gently spoon into prepared soufflé dish.  Place soufflé dish in a baking pan.  Fill pan with 1-inch of very warm water..  Bake for 55 minutes.  DO NOT USE CONVECTION HEAT.  Serve immediately with chocolate sauce.

 

 

 

 

CHOCOLATE SAUCE

 

¼ cup (1/2 stick) butter

1 ounce bittersweet chocolate

¼ cup unsweetened European cocoa powder

½ cup sugar

½ cup whipping cream

1/8 teaspoon salt

1 teaspoon vanilla paste

1 to 1-1/2 tablespoons Grand Marnier

 

  1. Melt butter and chocolate in stainless steel bowl of pot of simmering water. Add cocoa, sugar and cream and salt.  Pour ingredients in a medium saucepan and bring to a boil.  Remove from heat and add vanilla paste and Grand Marnier.

 

EQUIPMENT NEEDED:

 

Cutting board                      Measuring spoons             Measuring cups

Soufflé dish                        Small bowl                        2 Mediums saucepans

Stainless steel bowls           Electric mixer with whisk attachment