Preparation:
For the sauce, combine water, sugar and corn syrup in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in cocoa and Grand Marnier.
For the souffle, spary the inside of 8 4-ounce custard cups with nonstick spray and sprinkle with sugar. Spoon bittersweet chocolate sauce evenly into the bottom of each dish.
Melt butter in a a medium saucepan over low heat. Add flour, stirring until smooth. Remove from heat and add milk and 1/4 cup sugar, stirring with wire whisk until smooth. Bring to a boil and boil for 1 minute, stirring constantly. Mixture will be very thick. Remove from heat. Cool 5 minutes.
Stir in Grand Marnier and orange rind. Add egg yolks to the cooled mixture one at a time, stirring after each addition. Set aside.
Beat egg whites and cream of tartar until soft peaks form. Add 3 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into Grand Marnier mixture. Spoon this mixture over the chocolate in the dishes. Wrap each dish in heavy-duty foil; freeze.
To heat, place in a shallow baking pan filled with 1/2 inch of water. Bake at 375ΓΈ F for 30 minutes until puffed and golden. Sprinkle with powdered sugar and serve immediately. |
