Preheat oven to 400ºF.
Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar each.
Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat.
In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
Whisk the egg yolks into the melted chocolate one at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. While soufflés are baking, prepare the Grand Marnier Chocolate Sauce and keep warm until soufflés are ready to serve.
GRAND MARNIER CHOCOLATE SAUCE:
In a saucepan over high heat combine cream, Grand Marnier and sugar. Bring to a boil, remove from heat and stir in chocolate immediately, stirring until chocolate is completely melted. Keep warm in a double boiler or bain marie or serve immediately.
Yield: about 3/4 cup