New Orleans Desserts Recipe List

Emerils New Orleans Restaurant

800 Tchoupitoulas, New Orleans, LA 70130


4 Servings


2 t Unsalted Butter, at room temperature
1/2 c Sugar
8 oz Semisweet Chocolate, finely chopped
4 Large Egg Whites
3 Large Egg Yolks
1/2 c Grand Marnier or other Orange-Flavored Liqueur
Confectioners’ Sugar, garnish
One-half Recipe Chocolate Grand Marnier Sauce
recipe follows


  • Place soufflés on four large dessert plates and sift powered sugar over the top of each.
  • Break the tops of the soufflés and spoon in the warm Chocolate Grand Marnier Sauce, allowing it to drip over the sides.


  • Preheat the oven to 400 degrees.
  • Grease four 6-ounce souffle dishes or ramekins with the butter and sprinkle each with 1 teaspoon of the sugar.
  • Place on a baking sheet and set aside.
  • Place the chocolate in a large heatproof bowl set over a pot of barely simmering water and cook, stirring from time to time, until melted.
  • Remove from the heat.
  • In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
  • Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar.
  • Fold in the egg white.
  • Pour the chocolate mixture into the prepared ramekins, place on a baking sheet and bake until the soufflés are risen and somewhat firm, 20 to 25 minutes, being careful not to open the oven door during the first 15 minutes of cooking.

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