Preheat Oven to 400°F (200°C) 

• Prepare your soufflé molds by generously buttering the insides and coating them with sugar, ensuring the sugar covers the entire inner surface. 
• Melt the butter in a saucepan, add the flour, and cook for a minute to form a roux. Gradually add the milk while whisking continuously, stir in the white chocolate chips until melted and smooth and add the salt.
• In a separate bowl, whisk the egg yolks with vanilla extract, Grand Marnier, and orange zest. Slowly temper the yolk mixture by adding the hot milk mixture gradually to prevent scrambling. Once combined, set aside to cool slightly. 
• In a clean bowl, beat the egg whites until frothy, then gradually add the sugar and continue beating until soft peaks form. Gently fold a small portion of the egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites until just combined. 
• Pour the batter into the prepared soufflé molds, filling them to the top. Smooth the surface with a spatula and clean the edges. Place the molds on a baking sheet and bake in the preheated oven for 15-20 minutes or until the soufflés have risen and are golden brown on top. 
• Serve immediately, dusted with powdered sugar and optionally with a drizzle of crème anglaise.