FROZEN CHOCOLATE SOUFFLE
From NYTimes.com. Originally published with FOOD; Chocolate Concoctions to End the Meal By MOIRA HODGSON, December 22, 1991
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 pan, 6 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and process in a food processor until very fine.
- Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
- In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
- When ready to serve, carefully remove the foil collar and serve at once.
- YIELD 6 servings
- NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.
Nutrition Facts : Calories 321.4, Fat 32.5, SaturatedFat 19.3, Cholesterol 232.7, Sodium 77.5, Carbohydrate 2.5, Sugar 0.2, Protein 5.8
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
FROZEN CHOCOLATE OREO SOUFFLES
An easy to make no-bake treat with instant chocolate pudding and Oreo cookies, or substitute vanilla instant pudding and Chips Ahoy cookies. Both versions are tasty anytime treats for children and adults too. The five hours is freezing time. Another Kraft Canada goodie.
Provided by foodtvfan
Categories Dessert
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl.
- Add the two dry pudding mixes.
- Beat with a wire whisk 2 minutes.
- Gently stir in thawed whipped topping.
- Spoon 2 Tablespoons of the chopped cookies into each of eight (1-cup/250mL) paper drinking cups.
- Cover evenly with half of the pudding mixture.
- Repeat layers.
- Cover with foil paper.
- Freeze for 5 hours or until firm.
- Remove from freezer about 15 minutes before serving.
- Let stand at room temperature to soften slightly.
- Peel away paper to unmold soufflés onto dessert plates.
- Top with a maraschino cherry.
- Store any leftover soufflés in the freezer.
Nutrition Facts : Calories 344.1, Fat 16, SaturatedFat 8.2, Cholesterol 43.6, Sodium 553.9, Carbohydrate 46.1, Fiber 1.8, Sugar 24.7, Protein 5.2
FROZEN CHOCOLATE "SOUFFLé"
These get their shape from a paper cup! (Cooking time is freezing time.) From Kraft Food and Family. It won't let me use "8 serving size or two 4 serving size" for the pudding so don't go by what I have in the ingredients!
Provided by TansGram
Categories Frozen Desserts
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into medium bowl.
- Add dry pudding mix.
- Beat with wire whisk for 2 minute.
- Gently stir in whipped topping.
- Spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups.
- Cover evenly with half of the pudding mixture.
- Repeat layers.
- Cover with foil.
- Freeze 5 hours or until firm.
- Remove from freezer about 15 minute before serving.
- Let stand at room temperature to soften slightly.
- Peel away paper to unmold onto dessert plates.
- Top each with a cherry.
- Store leftovers in freezer.
Nutrition Facts : Calories 299.7, Fat 12.3, SaturatedFat 7, Cholesterol 12.8, Sodium 449.8, Carbohydrate 43.6, Fiber 1.5, Sugar 25.3, Protein 4.8
INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLES
Coffee time - May 14, 2016. Recipe courtesy of Jennifer and Scott Gordon. Source: Tasterschoice.com. These decadent but delicate Chocolate Espresso Souffles have a slightly creamy center, a hint of coffee flavour and they are easy to make!
Provided by Simply Gourmet
Categories Dessert
Time 33m
Yield 8 souffles
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Spray eight 6-ounce custard cups with nonstick cooking spray, sprinkle evenly with 2 tablespoons sugar.
- Combine cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture, stir until smooth.
- Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining 1/4 cup of sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
- Bake for 18 to 20 minutes or until wooden toothpick inserted in center comes out moist, but not wet. Sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : Calories 172.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 13.7, Sodium 113.6, Carbohydrate 29.9, Fiber 1.9, Sugar 22.1, Protein 4.8
NEVER-FAIL CHOCOLATE SOUFFLES
This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.
Provided by Lennie
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
- Add a little of the cream and whisk to make a smooth paste.
- Whisk in remaining cream and the liqueur.
- I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
- If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
- In a large bowl, beat egg whites until almost stiff.
- Slowly beat in sugar and beat until stiff and glossy.
- Now gently whisk a quarter of the egg whites into the cocoa mixture.
- Gently fold in another quarter.
- Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
- Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
- The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
- Don't worry, even if you only get 6 they will be wonderful.
- Set custard cups into a deep baking pan and carry this to the oven.
- Open oven, pull out rack, and set down pan.
- Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
- (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
- The centres will be a little runny, as they should be.
- Serve immediately.
Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9
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