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    Decadent Frozen Chocolate Soufflés

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    Pixicook editorial team

    A rich and airy frozen chocolate soufflé that rises perfectly in the oven for a decadent dessert experience.

    Ingredients for Decadent Frozen Chocolate Soufflés

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter, for greasing

    0 oz

    Substitute chevron-down

    Granulated Sugar, for greasing and sugar syrup

    cups

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    Egg Yolks

    each

    Substitute chevron-down

    Confectioners’ Sugar

    tablespoons

    Substitute chevron-down

    Egg Whites

    each

    Substitute chevron-down

    Chocolate Base

    0 oz

    Substitute chevron-down

    How to Make Decadent Frozen Chocolate Soufflés

    1. Prepare Ramekins

    Grease eight 8-ounce ramekins with butter and dust them lightly with sugar. Place the ramekins in the refrigerator to chill.

    2. Make Sugar Syrup

    Combine granulated sugar and 2 tablespoons of water in a small saucepan. Bring to a boil, then simmer until the sugar dissolves completely.

    3. Beat Egg Yolks and Sugar Syrup

    In a mixer, blend the egg yolks with the sugar syrup until pale, fluffy, and tripled in volume, about three minutes.

    4. Whip Egg Whites

    In a separate bowl, whip the egg whites while gradually adding 2 tablespoons of confectioners' sugar until stiff peaks form.

    5. Fold Egg Whites into Chocolate Base

    Carefully fold the whipped egg whites into the prepared chocolate base to retain the airiness needed for the soufflé to rise.

    6. Fill and Freeze Ramekins

    Fill the chilled ramekins with the soufflé mixture, almost to the rim. Wipe the rims clean with a wet paper towel, cover with plastic wrap, and freeze for at least 3 hours or up to 1 month. Do not thaw before baking.

    7. Bake Soufflés

    Preheat the oven to 400 degrees Fahrenheit. Place the frozen ramekins directly in the oven and bake for 16 to 18 minutes, until the soufflés are puffed and set.

    Pitfalls and tips

    Quality of Chocolate

    Use high-quality chocolate with a high cocoa content (around 70%) for a deep, rich flavor and smooth texture.

    Tempering Chocolate

    Melt the chocolate slowly using a double boiler or microwave in short bursts, stirring frequently to prevent separation or graininess.

    Freezing

    Freeze the soufflés thoroughly, at least 6 hours or preferably overnight, to ensure they are set.

    Egg Whites

    Whip room temperature egg whites to glossy peaks with flexibility, ensuring no fat or yolk is present to achieve the fullest volume.

    Folding

    Fold the egg whites into the chocolate mixture gently with a figure-eight motion to maintain air and achieve a light texture.


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