How To Make Frozen Chocolate Souffles

Souffles are delicate desserts that can be difficult to bake. Try this fun, frozen twist on the original for a stress-free alternative. Whisk eggs, sugar and vanilla until they are well incorporated. Slowly cover chocolate pieces with warm cream until the chocolate begins to melt and then you can stir the mixture together to dissolve any remaining chocolate chunks. If you want a little bit of added flavor to this rich dessert, add some raspberry liquor to the mix. Combine the egg mixture into the chocolate mixture and allow it to slightly cool. Once the mixture has cooled, tempura the mix into the whipped cream before filling the ramekins and placing them in the freezer. After the soufflés have been entirely frozen, serve the dish with a warm berry compote. In this video, Chef Susie provides an online cooking lesson for making a delicate frozen dark chocolate souffle. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Frozen Chocolate Souffle with Warm Raspberry Compote:

1 pound imported semi-sweet chocolate, finely chopped
1 quart heavy cream
4 large eggs
8 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon pure vanilla extract
1 oz chambord
Warm Raspberry Compote**

1. Put ten 2 1/2-inch ramekins on a baking sheet. Cut 10 six-inch-long sheets of foil or parchment and fold each sheet so it is 3 inches wide. Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them. The collars should extend 2 to 2 1/2 inches beyond the ramekins. Freeze the ramekins on the baking sheet.

2.Place chocolate in a bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate and add chambord; stir until melted.

3.Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla. Set the bowl over a pan of simmering water and beat the mixture at medium speed until thick and hot to the touch, about 8 minutes. Remove the bowl from the heat and beat the mixture until cooled.

4.Beat the remaining 2 3/4 cups of heavy cream until it holds soft peaks. Using a rubber spatula, fold the cooled egg mixture into the chocolate mixture, then fold in the whipped cream until no streaks remain. Spoon the mousse into the chilled ramekins. Freeze the soufflés until firm, at least 3 hours or overnight.

5.Remove the collars. Place the ramekins on individual plates and spoon the raspberry compote on top, serve.

*The soufflés can be made the day before, put in the refrigerator for 30 minutes before spooning the raspberry compote on top.

Warm Raspberry Compote:

2 pints fresh raspberries
1 teaspoon vanilla extract
1/2 cup sugar
4 teaspoons lemon juice

Set aside ¾ cup raspberries. In a medium saucepan, combine the remaining raspberries with the vanilla, sugar and lemon juice, simmer for 4 minutes. Strain the sauce. Fold in the remaining raspberries and serve warm.

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