A rich and airy frozen chocolate soufflé that rises perfectly in the oven for a decadent dessert experience.
228 minutes
A rich and airy frozen chocolate soufflé that rises perfectly in the oven for a decadent dessert experience.
Unsalted Butter, for greasing
0 oz
Granulated Sugar, for greasing and sugar syrup
cups
tablespoons
each
Confectioners’ Sugar
tablespoons
each
Chocolate Base
0 oz
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.
Use high-quality chocolate with a high cocoa content (around 70%) for a deep, rich flavor and smooth texture.
Melt the chocolate slowly using a double boiler or microwave in short bursts, stirring frequently to prevent separation or graininess.
Freeze the soufflés thoroughly, at least 6 hours or preferably overnight, to ensure they are set.
Whip room temperature egg whites to glossy peaks with flexibility, ensuring no fat or yolk is present to achieve the fullest volume.
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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