I was going to skip this episode of America's Test Kitchen because I don't think I want to make a souffle, but by the time I got done watching it I decided I might as well take it down because I like the idea of having some in the freezer ready to bake in case of unexpected guests.

Make Ahead Frozen Chocolate Souffle
8 oz bittersweet chocolate
4 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon Grand Marnier
8 egg whites
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar
6 egg yolks
1/3 cup sugar
2 tablespoons water

Melt the chocolate and butter together in a bowl over simmering water. Remove from the heat and stir in the salt, vanilla and Grand Marnier. Prepare 8 individual 8 oz ramekins by smearing bottoms and sides with soft butter and coating completely with granulated sugar. Arrange them on a baking sheet and refrigerate to set the butter. Beat the egg whites on medium high until frothy, a couple of seconds. Add cream of tartar. Beat to soft peaks, add powdered sugar and beat to stiff peaks, but not dry. Remove the beaten egg whites to a clean bowl. Put the egg yolks in the mixer bowl. Cook the 1/3 cup sugar and 2 tablespoons water at a simmer to make a syrup, about 2 minutes. Turn on the mixer and add the syrup very slowly, beating about 3 minutes. Fold this mixture into the chocolate mixture gently. You can use a whisk or a rubber spatula. It doesn't have to be totally combined. Stir about 1/4 of the beaten whites into the chocolate mixture to lighten it up. Use a rubber spatula to fold in the rest of the egg whites. Remove the ramekins from the refrigerator and divide the batter evenly between them. Don't fill too full as they will rise. Cover well with plastic wrap and then foil and freeze for up to a month. When time to serve, put the frozen souffles in a 400 degree oven for 18 minutes. They should be just slightly liquid in the center.

Grand Marnier Souffle

5 tablespoons flour
1/4 cup sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons butter
5 egg yolks
3 tablespoons Grand Marnier
1 tablespoon orange zest
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar

Prepare the round souffle dish by greasing and flouring with cocoa. Shake out the excess. Combine the dry ingredients in a saucepan. Slowly whisk in the milk until there are no lumps. Cook on medium high heat for about 3 minutes, stirring constantly. It will change to a pudding-like solid. Keep cooking and stirring until it starts to pull away from the sides of the pan. Transfer to a bowl. Stir in the butter, let stand while you separate the eggs, and stir in the egg yolks. Stir in the Grand Marnier and the orange zest. Put the egg whites in a clean mixer bowl and add the cream of tartar. Beat on medium high until foamy, add the 1/4 cup sugar slowly. Turn mixer to high and keep whipping until it forms soft peaks. Stir 1/4 of the egg whites into the flour mixture to lighten, then fold in the rest of the egg whites using a balloon whisk and turning the bowl to incorporate without deflating. Turn into the souffle dish and run your finger around the top, about 1 inch deep, 1 inch in from the edge. Bake in a 400 degree oven for 20 to 25 minutes until the top is jiggly and golden brown. It will still be liquid in the center. Be a little delicate around it for the first 5 to 10 minutes, but it will be sturdy after that. Each serving should have some of the liquid center and the drier, more cooked from the outside outside edge.