Cut 1/3 of the top off each orange and scoop out all flesh, reserving the flesh and any juice.
Strain the flesh, firmly pressing down to extract as much juice as possible.
In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool.
In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier.
Using a pastry bag or a spoon, pipe the mixture into the hollowed-out orange shells.
Freeze for at least 3 hours or until the mixture is firm.
Serve garnished with a dusting of cocoa power on top.
TIP: Serve on chilled plates so the souffles do not melt too quickly.
Makes 16 Orange Souffles.
Frozen Orange Souffle Recipe: https://whatscookingamerica.net/fruit/orangesouffle.htm