Frozen Chocolate Souffles Recipes

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FROZEN CHOCOLATE "SOUFFLéS"



Frozen Chocolate

Knock their socks off with this elegant frozen chocolate dessert. It's everything you could ask for in a soufflé-only much, much simpler to put together!

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
16 vanilla creme-filled chocolate sandwich cookies, chopped (about 2 cups)
8 maraschino cherries

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.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

FROZEN CHOCOLATE "SOUFFLéS"



Frozen Chocolate

Just got this from Kraft, via e-mail. It sounds delicious and easy. Cook time is minimum freeze time.

Provided by WI Cheesehead

Categories     Frozen Desserts

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups skim milk
6 ounces jell-o fat-free sugar-free instant chocolate pudding mix (8 serving size)
2 cups thawed Cool Whip Lite
16 reduced-fat oreo cookies, chopped (about 2 cups)
8 maraschino cherries

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.

Nutrition Facts : Calories 163.8, Fat 3.2, SaturatedFat 2.5, Cholesterol 2.2, Sodium 671.5, Carbohydrate 28.3, Fiber 1.5, Sugar 6.5, Protein 5.3

FROZEN CHOCOLATE SOUFFLE



Frozen Chocolate Souffle image

Provided by Moira Hodgson

Categories     quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 3

9 ounces bittersweet chocolate
2 cups creme fraiche or heavy cream
4 large eggs

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 87 milligrams, Sugar 25 grams, TransFat 0 grams

FROZEN CHOCOLATE SOUFFLE



Frozen Chocolate Souffle image

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

9 ounces bittersweet chocolate
2 cups creme fraiche or 2 cups heavy cream
4 large eggs

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



Frozen Souffle image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 cup sugar
2 tablespoons water
1 tablespoon grated orange rind
*18 egg yolks
3/4 cup orange liqueur (recommended: Grand Marnier), divided
2 1/2 cups heavy cream, whipped
6 ladyfingers, crumbled
1 tablespoon cocoa powder
1 cup fresh berries such as strawberries, blackberries or any in season

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 "SOUFFLé"



Frozen Chocolate

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

3 cups milk
2 (3 ounce) packages jell-o instant chocolate pudding mix
2 cups thawed Cool Whip
16 Oreo cookies, chopped
8 maraschino cherries

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

FROZEN CHOCOLATE "SOUFFLES"



Frozen Chocolate

Adapted from "What's Cooking, Summer 2007". Cooking time is minimum freezing time. Consider experimenting with different pudding and cookie flavors.

Provided by Patrick Bannasch

Categories     Easy

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups milk
2 (4 ounce) packages chocolate instant pudding
1 1/2 cups thawed whipped topping
16 chocolate sandwich cookies, crumbled (about 2 cups)
8 maraschino cherries

Steps:

  • Measure milk into a large mixing bowl; add pudding mix and beat with wire whisk for 2 minutes.
  • Gently stir in whipped topping.
  • Spoon 2 tbsp crushed cookies into each of 8 1 cup/250 ml size paper drinking cups.
  • Cover evenly with half the pudding mixture.
  • Repeat the cookie and pudding layers one more time.
  • Cover with aluminum foil and freeze at least 5 hours, or until firm.
  • Remove from freezer for 15 minutes, letting stand at room temperature to soften slightly.
  • Peel away paper cups and place onto a dessert tray.
  • Top each with a cherry.

Nutrition Facts : Calories 202.3, Fat 6.4, SaturatedFat 3.8, Cholesterol 21.4, Sodium 463.8, Carbohydrate 32.6, Fiber 1.2, Sugar 17.4, Protein 4

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