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Frozen Grand Marnier Souffle With Hot Chocolate Recipe

by Global Cookbook

Ingredients

1 c. Granulated sugar 1/2 c. Water 6 x Egg yolks 1/4 c. Icing sugar 2 tsp Pure vanilla extract

1/2 c. Grand Marnier or possibly other orange liqueur 3 c. Whipping cream 8 ounce Bittersweet or possibly semisweet chocolate 1 c. Whipping cream 2 Tbsp. Grand Marnier

Directions

1. Combine the granulated sugar and water together in a heavy saucepan. Cook, stirring till the mix comes to a boil. Continue to cook, without stirring, till the mix reaches 240 F on a candy thermometer (and is at the soft ball stage when a bit of the syrup is dropped into a glass of cool water - about 5 to 7 min).
2. Meanwhile, beat the egg yolks with the icing sugar till light and fluffy
3. (use a mixmaster or possibly hand mixer for the best results).
4. Slowly drip the sugar syrup into the egg-yolk mix, beating constantly.
5. Continue to beat the mix till it is completely cold and very light.
6. Stir in the vanilla and 1/2 c. Grand Marnier.
7. Whip the cream till it is light and forms soft peaks. Gently fold into the Grand Marnier base. Pour the mix into a 10 inch springform pan and cover with plastic wrap. Freeze immediately. When frzn, wrap well if you are planning to keep it for longer than two days.
8. To make the sauce, heat the chocolate and the cream in the top of a double boiler. Beat well till combined thoroughly.
9. Stir in 2 tbsp. Grand Marnier and serve warm. (The sauce may be prepared ahead, but it will solidify when refrigerated, so hot it again before serving.)
10. Before serving, place the frzn souffle (if frzn solid) in the refrigerator for 30 min to make slicing easier. Run a knife around the inside edge of the springform pan and then unsnap the pan. Serve in wedges and pass the chocolate sauce separately.
11. Serves 12

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