Grand Marnier Soufflés
Source of Recipe
List of Ingredients
Grand Marnier Soufflés --
Butter-Flavored vegetable cooking spray
2 tsp. sugar
Bittersweet Chocolate Sauce (below)
1/4 c. reduced-calorie stick margarine
1/4 c. flour
3/4 c. skim milk
1/4 c. Grand Marnier – or – other orange-flavored liqueur
2 T. sugar
2 egg yolks, beaten
1 tsp. vanilla extract
6 egg whites
1/8 tsp. cream of tartar
3 T. sugar
Coat 8 (6-oz.) soufflé dishes with vegetable cooking spray; sprinkle bottom of each dish evenly with 1/4 tsp. sugar. Spoon 1 T. + 1 tsp. Bittersweet Chocolate Sauce into each soufflé dish. Set aside.
Melt margarine in a medium saucepan over medium heat. Add flour, stirring until mixture is smooth. Cook mixture 1 minute, stirring constantly. Gradually add milk, liqueur and 2 T. sugar, stirring constantly. Cook sauce, stirring constantly until mixture is thickened and bubbly.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 1 to 2 minutes stirring constantly. Remove mixture from heat and stir in vanilla. Let cool 5 minutes.
Beat egg whites and cream of tartar at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold about one-fourth of beaten egg white into custard mixture; gently fold in remaining beaten egg white. Spoon 3/4 c. egg white mixture into each prepared soufflé dish.
Place soufflé dishes in 2 (9-inch_ square baking pans; pour hot water into pans to a depth of 1/2 inch. Bake at 350º for 25 minutes or until soufflés are puffed and golden. Remove dishes from water and serve immediately.
Bittersweet Chocolate Sauce (used above)
Yield: 2/3 cup
1/4 c. + 2 Tablespoons unsweetened cocoa
1/4 c. chocolate
1/4 c. hot water
3 T. light corn syrup
2 T. Grand Marnier – or – other orange-flavored liqueur
Combine cocoa and sugar in a small saucepan, stir well. Gradually add water, stirring until mixture is smooth. Stir in corn syrup and liqueur. Bring mixture to a boil over medium heat; boil 2 minutes or until thickened, stirring constantly. Cool completely.