- 2 teaspoons unsalted butter, softened
- 1/2 cup sugar
- 8 ounces Hawaiian Vintage Chocolate semisweet chocolate, chopped fine
- 4 large egg whites
- 3 large egg yolks
- 1/4 cup Grand Marnier
- 3/4 cup Chocolate Grand Marnier Sauce, recipe follows
- Confectioners' sugar, for dusting
Preheat oven to 400 degrees F.
Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin.
Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat.
In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. While souffles are baking, prepare the Grand Marnier Chocolate Sauce and keep warm until souffles are ready to serve.