Emeril’s Delmonico J.K.’s Chocolate Soufflés With Chocolate-Grand Marnier Sauce
4 servings
2 teaspoons Unsalted Butter, at room temperature
1/2 cup Sugar
8 oz Semisweet Chocolate, finely chopped
4 Large Egg Whites
3 Large Egg Yolks
1/2 cup Grand Marnier or other Orange-Flavored Liqueur
Confectioners’ Sugar, garnish
One-half Recipe Chocolate Grand Marnier Sauce
Preheat the oven to 400 degrees. Grease four 6-ounce souffle dishes or
ramekins with the butter and sprinkle each with 1 teaspoon of the sugar.
Place on a baking sheet and set aside. Place the chocolate in a large
heatproof bowl set over a pot of barely simmering water and cook, stirring
from time to time, until melted. Remove from the heat. In another bowl,
beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk
the egg yolks into the chocolate one at a time, add the Grand Marnier, and
whisk in the remaining 2 tablespoons sugar. Fold in the egg white. Pour
the chocolate mixture into the prepared ramekins, place on a baking sheet
and bake until the soufflés are risen and somewhat firm, 20 to 25 minutes,
being careful not to open the oven door during the first 15 minutes of
cooking.
TO SERVE: Place soufflés on four large dessert plates and sift powered
sugar over the top of each. Break the tops of the soufflés and spoon in the
warm Chocolate Grand Marnier Sauce, allowing it to drip over the sides.
Emeril’s Restaurant New Orleans