J.K.'S Chocolate Souffles with Chocolate Grand Marnier Sauce
- 2 teaspoons unsalted butter, softened
- 1/4 cup sugar plus 3 tablespoons and 2 teaspoons
- 8 ounces semisweet chocolate, finely chopped
- 4 large egg whites
- 3 large egg yolks
- 1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
- Confectioners' sugar, for dusting
- 3/4 cup Chocolate Grand Marnier Sauce, recipe follows
Preheat the oven to 400 degrees F.
Using a small pastry brush, grease 5 (1/2-cup) individual ramekins with the softened butter, and sprinkle about 1 teaspoon sugar into each ramekin. Roll the sugar around the sides and bottom of each ramekin to coat completely, shaking out any excess sugar.
In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time. Remove the melted chocolate from the heat.
In another 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. Pour the chocolate mixture into the prepared ramekins, filling each ramekin almost to the top with the batter. Place ramekins on a baking sheet and bake until they're puffed and somewhat firm, about 18 to 22 minutes.
To serve, place a ramekin on each of 5 plates and sift confectioners' sugar over the top of each souffle. Break the top of each souffle, and spoon in the warm Chocolate Grand Marnier Sauce, allowing it to drip over the sides. Serve immediately.Chocolate Grand Marnier Sauce:
1 cup heavy cream
1 tablespoon butter
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
4 ounces semisweet chocolate, finely chopped
In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve warm.
Yield: 1 3/4 cups
Recipe courtesy New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Recipe courtesy of Paula Deen