Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BITTERSWEET CHOCOLATE SAUCE***
     1/3  cup           water
     1/3  cup           sugar
   3      tablespoons   corn syrup
     1/2  cup           cocoa powder
   2      tablespoons   grand marnier® liqueur
                        ***SOUFFLE***
                        sugar
   2      tablespoons   butter or margarine
     1/4  cup           all-purpose flour
     3/4  cup           milk
     1/4  cup           sugar
     1/4  cup           grand marnier® liqueur
                        grated rind of 1 orange
   4                    eggs -- separate out yolks
   1      pinch         cream of tartar
   3      tablespoons   sugar
                        powdered sugar -- for garnish

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 375ø F for 30 minutes until puffed and golden. Sprinkle with powdered sugar and serve immediately.