INGREDIENTS:
7 oz semisweet chocolate
4 tbl grand marnier
4 egg yolks
1/4 cup sugar
8 egg whites (room temp)
DIRECTIONS:
Preheat oven to 400.
Butter 6 souffle molds and coat with sugar.
Melt chocolate with liquor in a double boiler until partially melted. Take off heat and stir until completely melted. Cool mixture to room temp.
Beat yolks and add 2 tbl sugar until a thick pale ribbon is formed when beaters are raised (sabayon). Add to chocolate mixture.
Beat egg whites and add the remaing sugar when they hold a shape. Beat until stiff.
Fold into chocolate mixture.
Cook for 15-20 minutes
