Name: Frozen Grand Marnier Soufflé W/hot Chocolate
Ingredients: GRAND MARNIER SOUFFLÉ:; 1 c Granulated sugar; 1/2 c Water; 6 Egg yolks; 1/4 c Icing sugar; 2 ts Pure vanilla extract; 1/2 c Grand Marnier or other orange liqueur; 3 c Whipping cream; 8 oz Bittersweet or semisweet chocolate; 1 c Whipping cream; 2 tb Grand Marnier

The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Chocolate	12	Servings

INGREDIENTS

		GRAND MARNIER SOUFFLÉ:
1	c	Granulated sugar
1/2	c	Water
6		Egg yolks
1/4	c	Icing sugar
2	ts	Pure vanilla extract
1/2	c	Grand Marnier or other orange liqueur
3	c	Whipping cream
8	oz	Bittersweet or semisweet chocolate
1	c	Whipping cream
2	tb	Grand Marnier

INSTRUCTIONS

           HOT CHOCOLATE SAUCE:
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 240&deg;F 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 egg-yolk mixture, beating constantly.
Continue to beat the mixture until it is completely cool and very light.
Stir in the vanilla and 1/2 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 [email protected] Source: Cooking with
Bonnie Stern.
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest  by "Cindy Hartlin" <[email protected]>
on May 29, 1998

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