Orange Souffle with Grand Marnier Chocolate Sauce

This recipe makes 6 normal size ramekins souffle

1 Quantity Creme Patissiere

(http://marthesefood.blogspot.com/2012/01/creme-patissiere.html)
5 egg whites
1 orange
1 tablespoon sugar

Chocolate Sauce
100g plain chocolate
100ml milk
Juice of 1/2 orange
1 tablespoon grand Marnier

Preheat oven 200c. Butter 6 ramekin dishes and coat with sugar. Dust off any extra. Beat egg whites until stiff. Grate orange in Creme Patissiere mixture take 1 tablespoon from beaten egg whites and fold. Fold in remaining egg whites gently taking care not to loose air bubbles. Fill ramekins to the brim and place on baking tray. Cook for 1/2 an hour until well risen and tops are golden. Never be tempted to open oven door!
Meanwhile prepare chocolate sauce by heating cream nearly to boil. Turn off heat and stir in the chocolate until it melts. Squeeze 1/2 an orange in chocolate sauce, add grand Marnier and stir until smooth and shiny. Serve souffle piping hot.