Grand Marnier Soufflé

Serves 4

Ingredients

For the Soufflé

1 teaspoon unsalted butter, softened

1/4 cup plus 2 teaspoons sugar

4 large eggs

1/4 cup orange marmalade

2 tablespoons Grand Marnier

2 tablespoons Champagne or white wine

Unsweetened cocoa powder, for dusting

Confectioner’s sugar, for dusting

For the Chocolate Sauce

1/2 cup water

1/2 cup fat-free or 2% milk

1 teaspoon unsweetened cocoa powder

2 teaspoons sugar

2 pieces (1 oz each) semisweet chocolate discs (60 percent cacao) 

How to Make It

1. Preheat the oven to 400ºF. Coat the inside of four 1-cup ramekins with the butter. Sprinkle 1/2 teaspoon sugar evenly in each ramekin and rotate all around. (The sugar should adhere to the sides and bottom.) Set the ramekins on a baking sheet.

2. Separate egg yolks and whites into two clean medium bowls. Beat the egg whites with a hand-held or stand mixer with the remaining 1/4 cup sugar to get soft and high peaks, 3 1/2 to 4 minutes. Set aside.

3. Lightly beat the egg yolks. Add the orange marmalade, Grand Marnier, and Champagne and beat until blended. Fold in the egg whites very gently. Gently spoon the soufflé batter into the ramekins. Bake the soufflés for 8 to 10 minutes, until they are puffed and no longer jiggle.

4. While the soufflés are baking, make the chocolate sauce. Stir together the water, milk, cocoa powder, and sugar in a small saucepan over medium heat. Bring to a gentle boil, then remove from the heat. Stir in the chocolate until melted and smooth.

5. When the soufflés are ready, dust the tops with cocoa powder and confectioner’s sugar. Divide the chocolate sauce between four heatproof liqueur glasses or champagne flutes and serve alongside the soufflés.