The Soufflé

8 oz semisweet chocolate, chopped, preferably Callebaut or Godiva
6 large egg whites
6 large egg yolks
¼ cup granulated sugar
1 Tbsp. sweet butter, melted
¼ tsp. cream of tartar
pinch salt
1 Tbsp. Grand Marnier

The Soufflé Dishes

1 Tbsp. sweet butter, softened
¼ cup granulated sugar
8 oz. semisweet chocolate, cut into eight pieces
Lightly butter eight ¾ cup soufflé dishes. Coat with sugar. Place one piece chocolate in center of soufflé dish. Set aside.

Preparation

Preheat oven to 375°. Melt chocolate in top of double boiler set over simmering water, stirring, until smooth. Remove chocolate from heat. Add egg yolks, one at a time, whisking well. Add butter and Grand Marnier. Transfer to large mixing bowl. Beat egg whites, cream of tartar and pinch of salt until soft peaks form. Add sugar. Beat to stiff peaks. Mix quarter of egg whites into chocolate. Gently fold in remaining egg whites with rubber spatula. Spoon mixture into prepared soufflé dishes. Bake on baking sheet in center of oven for 16 minutes or until nicely puffed.

Presentation

2 Tbsp. powdered sugar
1 pint fresh raspberries
8 sprigs mint