Every once in awhile I want to make a dessert to WOW our guests and this is definitely one of the best. It takes a few moments to read and follow the steps, but you will never be sorry. You would, however, regret not having tried it.
This is definitely party fare as it serves 12 individual souffles.
Ready? Set? Say after me “Damn I can do this”…..
- 5 egg yolks
- 5 egg whites
- 3/4 cup sugar
- 1/2 tsp. pure vanilla extract
- 1 cup flour
- 2 cups whole milk
- 2 tbsp. Grand Marnier Liqueur
- icing sugar
- sweetened whipping cream
Preheat oven to 350 degrees. Beat the yolks with 1/2 cup sugar and vanilla until light and fluffy. Gradually beat in the flour until it is a paste.
Bring milk to the scalding point and remove from the heat. Gradually add the hot milk, whisking constantly. Return to the heat and vigorously whisking until the paste is incorporated and smooth. Bring this to the boiling point and reduce the heat to a simmer. Continue to stir this with a wooden spoon until the texture is like a pastry cream. Add the Grand Marnier and stir until blended. Set aside to cool.
Beat the egg whites until soft peaks form. Gradually add remaining sugar, while still beating, until the sugar is incorporated and whites are still and shiny in appearance.
Very carefully, fold 1/3 of the whites into the souffle batter until incorporated. Now carefully fold in the remaining whites until JUST incorporated. Do not overmix.
Spoon into 12 lightly buttered and sugared individual souffle dishes or ramekins, filling to 3/4 full.
Bake for 15-18 minutes until golden brown. Dust with icing sugar and serve immediately with the Grand Marnier Sauce.
Grand Marnier Sauce
- 3 egg yolks
- 1/2 cup half and half cream
- 1/4 cup whipping cream
- 3 tbsp. Grand Marnier
In a saucepan (not on heat) whisk the egg yolks until thick. Slowly add the cream and whipping cream. Place the saucepan over a low heat and stir until mixture has thickened. Do not boil. Remove from heat and add the Grand Marnier. Cover and refrigerate until cooled.
Serve with a glass of wine….what a way to end the evening.
Mood Altering Macaroon Chocolate Cheesecake
I just knew that title would catch your eye. Mood altering due to the dark chocolate which is an antioxidant and a little of this piece of pure pleasure is good for you.
You will need:
- 6 tbsp butter
- 8 oz. crushed chocolate chip cookies (homemade, of course)
- 2 tbsp. brown sugar
The filling consists of:
- 8 oz. bittersweet chocolate, chopped
- 10 oz. softened cream cheese
- 1/2 cup brown sugar, packed
- 1/4 cup Baileys or dark creme de cacao
- 4 oz. finely crushed macaroons
- cocoa power for dusting
- Ice Wine or Cognac for sipping
In a small saucepan, melt butter over low heat. Stir in the cookie crumbs and sugar. Press this mixture in a thin layer over the bottom of a 9 inch removable bottom pan. Set in fridge to set. (You may have left-over crumbs. Set aside)
To make the filling place a metal bowl over a pan with boiling water. Do not let water touch the bowl. Melt the chocolate stirring with a spatula until completely melted and smooth. Remove from heat. In a large bowl beat the cream cheese with electric mixer until softened, beat in brown sugar and liqueur. Now stir in the melted chocolate and macaroons. Spoon over cookie base in the pan. Make sure to level off the top with an off-set spatula, Refrigerate until well chilled and firm. When ready to serve, run a thin knife blade around the edge of the pan, dust the top of the cake with a layer of cocoa, sifting as you go. Remove from pan and cut into wedges and plate.
If you really want to blow the lid off this dessert, then continue on and make this decadent sauce.
Taste Rating: l0 (sorry, but it is a 10)
6 oz. bittersweet chocolate, chopped
1/4 cup half and half cream (coffee cream)
3 tbsp. melted unsalted butter
2 tbsp. light corn syrup
In small saucepan over low heat, combine all the ingredients and stir constantly until the chocolate and butter have completely melted. Now continue stirring until it almost reaches the boiling point. Remove from heat and put in a warm pitcher. Refrigerate any left over sauce and reheat gently before using. Keep only for 2 days.
Pair this with an ice wine or well-aged cognac. Let me know what you think.