- 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.
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.