“This recipe comes to you from the French Classics, Richard Grausman. Made with Grand Marnier. For the ZWT3. A light chocolate souffle. You may omit the Grand Marnier and theorange zest if you choose. Enjoy!”

Ingredients Nutrition


  1. Butter and sugar a 4-cup souffle mold.
  2. Preheat oven to 475°F.
  3. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
  4. Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
  5. Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
  6. Pour into prepared souffle mold and level with a spatula.
  7. Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
  8. Dust with the confectioners' sugar.
  9. Serve immediately.

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