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.

Ingredients
Preparation

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

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.

To help you with this recipe

Small Ramekin Set

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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