- 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
- Confectioners sugar for dusting
- GRAND MARNIER CHOCOLATE SAUCE:
- 1/4 cup heavy cream
- 1 1/2 teaspoons Grand Marnier
- 3/4 teaspoon sugar
- 4 ounces Hawaiian Vintage Chocolate semisweet chocolate, finely chopped
- Preheat oven to 400ºF.
- Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar each.
- 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 one 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 soufflés are baking, prepare the Grand Marnier Chocolate Sauce and keep warm until soufflés are ready to serve.
- GRAND MARNIER CHOCOLATE SAUCE: In a saucepan over high heat combine cream, Grand Marnier and sugar. Bring to a boil, remove from heat and stir in chocolate immediately, stirring until chocolate is completely melted. Keep warm in a double boiler or bain marie or serve immediately.