Chocolate Gingerbread Souffles with Cranberry Sabayon

Make the Cranberry Sabayon Place egg yolks and champagne in large heatproof bowl. Slowly whisk in sugar, Grand Marnier and cranberry sauce.

Set bowl over saucepan of simmering water, making sure that the bottom of bowl does not touch the water. Whisk mixture for about 5 minutes or until foamy, light in color and warm to the touch. While heating mixture, remove bowl from the pan 3 or 4 times to whisk for a few seconds off-heat; this insures even heating and that the bottom will not overcook. Place in a larger bowl filled with ice water for about 5 minutes or until cooled.

Cover with plastic wrap and refrigerate until ready to serve. This sauce should be served chilled and is best eaten the day it is made.

Make the Chocolate Gingerbread Souffles Preheat to 400 degrees F. Butter 4-ounce souffle dishes and sprinkle with sugar, shaking out the excess. Place on large baking sheet. Place chocolate in microwave-safe bowl.

Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift together flour, ginger, cinnamon and nutmeg and set aside. Combine milk and butter in medium heavy saucepan over medium-high heat. Heat to a boil.

Remove the pan from the heat and whisk in flour mixture. Whisk vigorously for about 3 minutes or until mixture is smooth and pulls away from the sides of the pan. Add egg yolks and chocolate and beat vigorously with a wooden spoon until well mixed. Whip egg whites in bowl until soft peaks form, using electric mixer at high speed. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form. Using a rubber spatula, gently fold the chocolate mixture into the egg white mixture in 3 additions. Do not overmix. Divide mixture evenly among the prepared dishes. Place in the oven and bake for 15 to 17 minutes or until puffed and golden. Serve immediately with the Cranberry Sabayon.