Grand Marnier Souffle and Chocolate Sauce

    Published: 06-16-2009
    Views: 17,058
    Jeffrey Buben, chef and the owner of Vidalia Restaurant and Bistro Bis in Washington D.C., shows you how to make a delicious Grand Marnier souffle with chocolate sauce.

    Jeffery Buben: Hi! My name is Jeffrey Buben, Chef/Owner of Vidalia Restaurant and Bistro Bis in Washington DC. We're getting ready to prepare our finale Grand Marnier Souffl with Decadent Chocolate Sauce for our romantic valentine's dinner. For it, you'll need orange marmalade, Grand Marnier, a little champagne of your choosing, some sugar and egg white. You will need four one cup Souffl bowls, a pan spray of butter, cocoa powder and bitter sweet chocolate with three-quarter cups of water. We're going to take our Souffl bowls, and we're going to spray those with a butter spray, nice and liberally so we make sure we get the sides and the bottom, so the Souffl won't stick. We're going to take a little bit of the sugar, about a quarter cup sugar and we are going to put it in the mold, take the sugar and wind it around the sides so we coat all parts of the mold. Do the same thing. We're going to transfer it right to the next mold. We're going to preheat our oven to 400 degrees, and then prepare our base. That quarter of sugar, place that in there. We have a half cup of orange marmalade, any kind of marmalade, whatever your flavor is. To that, we're going to add two tablespoons of Grand Marnier, one tablespoon of champagne, and we're going to mix that base. It can't get much simpler than that. Now, we're going to take our eggs, separate our eggs. It's best to have your eggs at room temperature. So take them out of the refrigerator a little early for this recipe. We're going to do it in the KitchenAid. So we're going to take a wire whisk on that. We're going to add our egg whites. We're going to add one quarter cup of granulated sugar. Put that down, lock the bowl in place and we're going to whip them on high, until they've reached between the soft and heavy peaks. It takes about 4-6 minutes. Remove the wire whisk. Make sure we get all the egg whites, and there you see you have nice, stiff peak. Okay. Then we're going to gently fold our base into the whites. We don't want to overwork it. Just take and move the bowl round, fold it over. We take our mold that we prepared. Fill our molds. We'll just bring that down a little bit. Flatten that across. Just take your thumb, and run your thumb around the collar of the bowl, just to keep it clean like that. We have our oven preheated to 400 degrees. We're going to place them in the oven on the bottom right for about 8-10 minutes. Once we close that door, we'll set our timer for 8 minutes, we'll check them. Don't open that door until the 8 minutes are up. Okay, we're going to prepare a very simple Decadent Chocolate Sauce. We're going to add our water, three-quarter cup of water into the sauce pan. We're going to bring that up over medium-high heat. Add the cocoa powder, all at once, and sugar in order for it to mix in without lumping. Stir it very rapidly to get it to dissolve as quickly as possible. We'll get that a minute on the heat. Okay, our sugar and cocoa is dissolved in the water. We're going to bring that up to one quick boil. Remove it from the heat. We're ready to start whisking in our chocolate. The chocolate only takes about a minute to dissolve, and there you have a Decadent Bitter Sweet chocolate sauce. Okay. We just pulled our Grand Marnier Souffl out of the oven, 10 minutes exactly. The thing is now we have to serve them immediately. We're going to take our Decadent Chocolate Sauce, pour them into a little liquor glass. You can do two things. You can pour that on to the Souffl, or you can have it as a little chorizo on the side. Make a little hole in the center of your Souffl; pour your chocolate sauce out. We're going to finish our Souffl with the little confectionery sugar. And there you have it, our elegant finished or romantic valentine's dinner, Grand Marnier Souffl, Decadent Chocolate Sauce. Enjoy it.