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Grand Marnier Soufflé with Chocolate Sauce Recipe

8 - 4oz ramekins

For coating the ramekins
3 oz Melted butter
4 oz Sugar
Brush melted butter in the insides of the ramekins and coat it with sugar.

Half pint Milk
2 oz Butter
4 oz Flour
6 Yolks
Pinch Orange zest

3 oz Sugar
5 Egg white
Half oz Corn starch (Optional)

Grand Marnier Sauce
Half pint Cream
Half pint Milk
Half pint Water
1 pound Chocolate
2 oz Cocoa powder
8 oz Sugar
1 oz Corn starch
3 fl oz Grand Marnier

Yield: 8 servings


Preheat oven to 220 C.

Melt butter and add flour to make roux. Boil the milk and add to the roux and cook until a smooth dough is formed (leaves the side of the boiler). Remove from the kettle and mix in the machine with paddle blade to cool it down. Once it is cold add yolks to it slowly and incorporate in well.

Whisk egg whites at high speed to soft peak consistency. Reduce speed and add the sugar gradually. Once all the sugar is in increase speed until the meringue forms a stiff peak consistency. Fold in the corn starch (only if need to hold the soufflé for a longer period).

Grand Marnier Sauce
Heat the cream and milk together and whisk in the cocoa powder and sugar. Mix the corn starch with water and once the cream begins to boil add the starch in. cook until the liquid begins to thicken. Remove from heat and mix the chocolate in. Mix until the chocolate has all melted. Strain if there are any lumps. Chill and add liqueur before serving.

Mix the dough in the machine until soft and smooth, then fold the meringue into it very gently using a spatula or by hand. Fill the ramekins till the top using a scoop and bake in a water bath until the
soufflé has doubled in size. Serve immediately with Grand Marnier Sauce.


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