Chocolate Souffle with Grand Marnier & Chocolate Sauce

From French Classics Made Easy By Richard Grausman, 
Founder & Chairman, C-CAP
Prepared by Mehdi Chellaoui

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This is an extremely light Chocolate Soufflé made from my basic chocolate mousse recipe with the addition of orange zest and Grand Marnier. A plain chocolate soufflé can be made by omitting them.
The soufflé mixture can also be baked in a water bath (bain-marie) for a little bit linger, to give you a pudding au chocolate, a wonderful, dense fallen soufflé dessert.

I usually make this soufflé in advance and refrigerate it. When it is time for dessert, I ask my guests if they would like a chocolate mousse or soufflé. If the majority want a soufflé, I bake it. If they want mousse, it is served cold.

Go to the recipe.