Satisfy your sweetheart's sweet tooth with two Valentine's Day dessert recipes

Grand Marnier gives Bistro St. Tropez chef Patrice Rames frozen souffle an extra kick.
Grand Marnier gives Bistro St. Tropez chef Patrice Rames frozen souffle an extra kick. (DAVID MAIALETTI/STAFF PHOTOGRAPHER)
Posted: February 14, 2013

A dessert duet, to be shared by two, of delicate, frozen Soufflé Glacé Grand Marnier and a rich, molten Chocolat Chaud from Bistro St. Tropez on Market Street. You will need a candy thermometer for these recipes.


1 cup sugar

1/2 cup water

8 egg yolks

3 cups heavy cream

5 tablespoons Grand Marnier

2 tablespoons cocoa powder

1/4 cup water

1/4 cup sugar

2 pints raspberries

In a small, heavy-bottomed pot, combine the cup of sugar and half-cup water and bring to a boil. Stir until sugar is fully dissolved and continue to boil until the mixture reaches 250 degrees.

In the bowl of a mixer, beat the egg yolks with a wire whisk until liquefied. Slowly pour the hot sugar syrup into the egg yolks, while continuing to whisk vigorously. When syrup is fully incorporated, set the bowl on the mixer and beat at medium speed with the whisk attachment until cool and very thick. Stir in the Grand Marnier.

In a chilled metal mixing bowl, beat the heavy cream until it forms soft peaks. Fold the whipped cream into the egg yolk mixture.

Place 4-ounce metal or plastic ring molds on a sheet pan. Pour the mixture into the molds and freeze for a minimum of 4 hours.

For the raspberry coulis, combine the quarter-cups of sugar and water and bring to a boil. Remove from the heat and cool to room temperature. In a blender, puree the raspberries with the cooled sugar syrup.

Strain twice to remove the seeds. If you prefer thicker syrup, return to heat to further reduce.

When ready to serve, gently unmold the soufflé onto a dessert plate and dust with cocoa powder. Place a generous dab of raspberry coulis on the plate. Serve immediately.


1/2 pound Valrhona bittersweet chocolate, finely chopped

1/2 pound unsalted butter

5 whole eggs

5 egg yolks

6 tablespoons sugar

3/4 cup sifted, all-purpose flour

Sugared raspberries for garnish

Preheat the oven to 375 degrees.

In a metal bowl over a hot water bath, gently melt the chocolate and butter, bringing the mixture to 104 degrees.

In a mixer using the whisk attachment, beat the whole eggs, egg yolks and sugar until light and fluffy. Fold the melted chocolate into the egg mixture. Gently stir in the flour.

Prepare eight 4-ounce ramekins or metal cup molds by brushing the inside with butter or vegetable oil and dusting lightly with flour (shake out excess). Divide the mixture equally among the ramekins and bake for 5 to 7 minutes. When done, the cakes will appear baked on the outside and will have puffed up; the interior will be hot and liquid.

Gently unmold the cake onto a dessert plate, dust with powdered sugar and garnish with raspberries. Serve immediately, while still hot. Yields eight single-serving cakes.

Optional: Serve with crème anglaise or vanilla ice cream.

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