Omit the vanilla, orange zest, and Grand Marnier. Add Coffee Essence or instant coffee to taste to the warming milk in step 3. Taste the pastry cream in step 4, and if the coffee has made it too bitter, add up to 2 tablespoons sugar to the beaten egg whites in step 6 and beat again until stiff. Serve the soufflé with chocolate sauce made from 4 ounces (115 g) semisweet or bittersweet chocolate, ⅓ cup water, and 2 tablespoons Cognac (optional).