Warm egg yolks and sugar over a double boiler until sugar is dissolved into egg. Using a Kitchen Aid stand mixer with a whisk or food processor beat warm mixture until cold and thick. Fold in 1/3 of whipped cream and melted chocolate
Fold in remaining cream and strawberry puree. Place cones (paper cone shaped drink cups can be used) inside plastic cups or glasses to keep them upright
Fill cone shaped molds 3/4 full. Insert second cone to form interior cavity and freeze. Set aside remaining filling in fridge, for later use.
When frozen, twist and remove interior cone. Fill center cavity with liquid filling, return to freezer and let set. Seal bottom with remaining soufflé filling and freeze overnight
Liquid Center: Combine water, sugar, and corn syrup in a small saucepan and bring to a boil. Set aside and let cool. Stir in orange juice concentrate and grand marnier
Garnish: Clean and slice strawberries, toss with sugar and add Chardonnay. Add your choice of seasonal berries. Let berries and wine marinate in refrigerator for at least 1 hour before serving
Assembly: Remove exterior cone from frozen soufflé by dipping cone in warm water and squeezing. Keep soufflé on a plate in refrigerator for 20 minutes before serving (this gives the liquid center a chance to defrost without melting the strawberry soufflé on the outside). Spoon a generous portion of marinated berries and juices into soup plates, and place iced strawberry soufflé on top of berries. Spoon a dollop of whipped cream over soufflé (cream can be flavored with cream soda or orange crush pop). Sprinkle with shaved chocolate, top with a mint leaf and serve.
