Frozen Chocolate Soufflés

Name: Frozen Chocolate Soufflés
Prep time: 25 min
Total time: 25 min
Yield: 4 large soufflés
Ingredients: 6 oz (170 g) dark chocolate, chopped; 1 can (300 ml) sweetened condensed milk; 1 1/2 cups (375 ml) 35% whipping cream; 2 tbsp sugar

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Preparation 25 min
Freezing 6 h
Servings 1
Makes 4 large soufflés

It’s magic! This dessert isn’t actually a soufflé. Wrapping parchment paper around the ramekins allows you to add extra filling, creating an overflow effect—and the illusion of a soufflé.

Featured in RICARDO Magazine SUMMER 2018

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 6 oz (170 g) dark chocolate, chopped
- 1 can (300 ml) sweetened condensed milk
- 1 1/2 cups (375 ml) 35% whipping cream
- 2 tbsp sugar

Preparation

- Cut four strips of parchment paper, each 16 x 4 inches (40 x 10 cm) long. Wrap the outside of four 3/4-cup (180 ml) ramekins with the parchment strips, leaving a border along the top edge (the parchment should be taller than the ramekins). Tape the seams. Place on a baking sheet.
- Place the chocolate in a large microwave-safe bowl and melt in the microwave oven. Add the condensed milk and mix well.
- In another bowl, whisk the cream and sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture.
- Spoon the mixture into the ramekins. It should overfill them by about 1/2 inch (1 cm), but the parchment paper will keep it from spilling. Freeze for 6 hours or until the soufflés are firm to the touch. Remove the paper and serve immediately.

Note from Ricardo

Want to avoid cutting up chocolate squares or bars? Here’s a shortcut: Use chocolate pistoles. Avoid using chocolate chips as they will give you a less desirable texture.

Personal Note

RICARDO Small Ramekin Set

15.99 $

These ramekins are perfect for making crème brûlée, serving garlic butter or setting up ingredients for cooking. They are stackable for easy, compact storage.

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