Frozen Chocolate Souffle Recipes

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
• Gently stir in whipped topping.
• SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 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 minutes before serving and 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.

FROZEN CHOCOLATE SOUFFLE

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.

FROZEN CHOCOLATE SOUFFLE

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.

FROZEN SOUFFLE

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 CHERRY AND CHOCOLATE CHIP SOUFFLé

Steps:

• Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.
• Puree until very smooth. Chill until cold. Cut one 30x11-inch foil strip. Fold foil strip in half lengthwise. Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. Secure ends of foil with paper clips.
• Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. Remove bowl from over water. Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.
• Beat cream in medium bowl until peaks form. Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. Transfer mixture to soufflé dish (mixture will extend above rim of dish). Freeze overnight. (Can be made 3 days ahead. Cover; keep frozen.)
• Run small knife between soufflé and foil. Peel off foil. Using small metal spatula or knife, smooth exposed sides of soufflé. Serve immediately.

FROZEN GRAND MARNIER SOUFFLES

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.

FROZEN CHOCOLATE OREO SOUFFLES

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.

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon half each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper cups; press gently with back of spoon to release air pockets. Repeat layers.
• Freeze 5 hours or until firm. Let stand at room temperature about 15 min. before serving to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.

FROZEN CHOCOLATE "SOUFFLé"

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.

CHOCOLATE SOUFFLES

Steps:

• Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
• Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
• Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.