Recipe - Frozen Grand Marnier Souffle Whot Chocolate

GRAND MARNIER SOUFFLÉ:
1 cup Granulated sugar
One half cup Water
6 Egg yolks
One fourth cup Icing sugar
2 teaspoon Pure vanilla extract
One half cup Grand Marnier or other
orange liqueur
3 cup Whipping cream
HOT CHOCOLATE SAUCE:
8 ounce Bittersweet or semisweet
chocolate
1 cup Whipping cream
2 tablespoon Grand Marnier

Combine the granulated sugar and water together in a heavy saucepan. Cook,
stirring until the mixture comes to a boil. Continue to cook, without
stirring, until the mixture reaches 240øF on a candy thermometer (and is at
the soft ball stage when a bit of the syrup is dropped into a glass of cold
water about 5 to 7 minutes).

Meanwhile, beat the egg yolks with the icing sugar until light and fluffy
(use a mixmaster or hand mixer for the best results).

Slowly drip the sugar syrup into the eggyolk mixture, beating constantly.
Continue to beat the mixture until it is completely cool and very light.

Stir in the vanilla and One half cup Grand Marnier.

Whip the cream until it is light and forms soft peaks. Gently fold into the
Grand Marnier base. Pour the mixture into a 10 inch springform pan and
cover with plastic wrap. Freeze immediately. When frozen, wrap well if you
are planning to keep it for longer than two days.

To make the sauce, melt the chocolate and the cream in the top of a double
boiler. Beat well until combined thoroughly.

Stir in 2 tbsp. Grand Marnier and serve hot. (The sauce may be prepared
ahead, but it will solidify when refrigerated, so warm it again before
serving.)

Before serving, place the frozen soufflé (if frozen solid) in the
refrigerator for 30 minutes 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.
Serves 12 Typed in MMFormat by cjhartlin@msn.com Source: Cooking with
Bonnie Stern.

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 29, 1998