This elegant Frozen Grand Marnier Souffl is a sophisticated dessert that combines the bright citrus notes of Grand Marnier with a light, airy frozen mousse. The base is made by carefully folding whipped cream into a stabilized egg yolk mixture sweetened with a precise sugar syrup, resulting in a texture that is smooth yet substantial. It is traditionally served alongside a warm, velvety hot chocolate sauce made with bittersweet chocolate and cream, adding a comforting contrast to the chilled dessert. Perfect for holiday gatherings or special celebrations, this dish offers a refined finish to any meal. While it requires some attention to detail when making the syrup and folding the mixture, the result is a professional-quality dessert that feels indulgent and festive.
Frozen Grand Marnier Souffl W/Hot Chocolate
Description
This elegant Frozen Grand Marnier Souffl is a sophisticated dessert that combines the bright citrus notes of Grand Marnier with a light, airy frozen mousse. The base is made by carefully folding whipped cream into a stabilized egg yolk mixture sweetened with a precise sugar syrup, resulting in a texture that is smooth yet substantial. It is traditionally served alongside a warm, velvety hot chocolate sauce made with bittersweet chocolate and cream, adding a comforting contrast to the chilled dessert. Perfect for holiday gatherings or special celebrations, this dish offers a refined finish to any meal. While it requires some attention to detail when making the syrup and folding the mixture, the result is a professional-quality dessert that feels indulgent and festive.Ingredients
Directions
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Combine granulated sugar and water in a heavy saucepan.
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Cook over medium heat, stirring until the sugar dissolves and the mixture comes to a boil.
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Stop stirring and continue cooking until the syrup reaches 240F (116C) (soft ball stage) on a candy thermometer, about 5 to 7 minutes.
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Meanwhile, beat egg yolks and icing sugar in a large bowl until light and fluffy.
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Slowly drizzle the hot sugar syrup into the egg yolk mixture while beating constantly.
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Continue beating until the mixture is completely cool and very light.
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Stir in vanilla extract and 1/2 cup Grand Marnier.
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Whip 3 cups of heavy cream until it forms soft peaks.
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Gently fold the whipped cream into the Grand Marnier base until just combined.
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Pour the mixture into a 10-inch springform pan and cover with plastic wrap.
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Freeze immediately until solid, at least 4 hours or overnight.
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For the sauce, melt chocolate and 1 cup cream in the top of a double boiler, stirring until smooth.
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Beat the chocolate mixture well until thoroughly combined.
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Stir in 2 tablespoons of Grand Marnier.
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Remove the frozen souffl from the freezer and let it sit in the refrigerator for 30 minutes to soften slightly.
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Run a knife around the inside edge of the springform pan and release the sides.
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Slice into wedges and serve with the warm chocolate sauce on the side.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 99.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 25.1g9%
- Dietary Fiber 0.0g0%
- Sugars 25.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The chocolate sauce can be prepared ahead of time. It will solidify when refrigerated, so warm it gently in a microwave or double boiler before serving.
If storing the frozen souffl for longer than two days, wrap it tightly in additional plastic wrap and then foil to prevent freezer burn.
Ensure you use a candy thermometer for the syrup step to ensure the eggs are safely cooked by the high temperature of the sugar.
If you do not have a springform pan, you can use a regular cake pan, but unmolding may be more difficult.
