Frozen Chocolate Souffl
Indulge in the luxurious decadence of Frozen Chocolate Soufflé, a no-bake masterpiece that combines the richness of dark chocolate with the creamy elegance of whipped cream and airy meringue. This dessert is a sophisticated twist on the classic soufflé, offering the same velvety texture without the need for baking. With a melt-in-your-mouth consistency and an irresistible depth of flavor, it's the perfect make-ahead treat for dinner parties or special occasions. Each portion is elegantly served in individual ramekins, complete with a lofty rise thanks to clever parchment collars. A dusting of cocoa powder at the end adds a touch of gourmet flair. Ready in just 30 minutes of prep time and frozen to perfection, this six-serving dessert is a show-stopper that's as easy to make as it is impressive. Perfect for chocolate lovers, this stunning recipe effortlessly blends rich, creamy, and light textures to create an unforgettable dining experience.
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 50 grams unsalted butter
- 4 large eggs
- 100 grams granulated sugar
- 300 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon cocoa powder (for dusting, optional)
Instructions
Prepare six ramekins by wrapping their outsides with parchment paper to create an overhang above the rim. Secure with tape or rubber bands. This will allow the soufflé to rise above the edge. Set aside.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
Separate the eggs, placing the yolks in one bowl and the whites in another. Set aside.
In a medium mixing bowl, whisk the heavy cream until soft peaks form. Cover and refrigerate until needed.
In another bowl, whisk the egg yolks with half of the granulated sugar (50 grams) until the mixture is pale and thick. Stir in the melted chocolate mixture and vanilla extract until well combined.
Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 grams of sugar and continue beating until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture in two additions. Then, carefully fold in the egg whites in three additions, making sure to retain as much air as possible for a light texture.
Divide the mixture evenly among the prepared ramekins, filling them up to the top of the parchment collar. Smooth the tops with a spatula if needed.
Place the ramekins on a tray and freeze for at least 4 hours or overnight, until firm.
When ready to serve, carefully remove the parchment collars from each ramekin. Optionally, dust the tops with cocoa powder for a decorative finish.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 25.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
