Frozen Chocolate Soufflé Draft

Name: Frozen Chocolate Soufflé
Prep time: 45 min
Total time: 24 h 45 min
Yield: 4 individual servings
Ingredients: 5 large eggs (separated); ¾ cup superfine sugar (100 g + 50 g (1/2 cup + 1/4 cup)); 1 tbsp butter, softened; 7 oz bittersweet chocolate chips or callets; 2 cups heavy cream; 6 tbsp unsweetened cocoa powder; 2–3 tbsp Grand Marnier

A frozen chocolate soufflé in individual rings with orange liqueur, which I make a day ahead since it needs a night in the freezer.

Prep45 min
Rest24 hr
Total24 hr 45 min
Makes4 individual servings
KashrutDairy

What you need

Amount:4

5 large eggs, separated
¾ cup superfine sugar, 100 g + 50 g (1/2 cup + 1/4 cup)
1 tbsp butter, softened
7 oz bittersweet chocolate chips or callets
2 cups heavy cream
6 tbsp unsweetened cocoa powder
2–3 tbsp Grand Marnier

How I make it

Preparing the rings

Cut 4 strips of parchment paper, 6 by 4¾ inches (15 by 12 cm), and fold each in half so it is 2⅜ inches (6 cm) high.
Wrap the strips around the outside of 4 metal rings 1¼ inches (3 cm) high and secure with tape, so the paper stands 1¼ inches (3 cm) above the rings.

Soufflé

In a bowl set over a hot water bath, whisk the yolks, 1/2 cup (100 g) of the sugar and 3 tbsp water for about 15 minutes.
When the mixture is fluffy, stable and pale, add the butter.
Remove from the water bath and keep whisking for about 10 minutes, until cooled.
Bring the cream to a boil and mix well with the chocolate and cocoa powder.
Whip the egg whites, gradually adding the remaining 1/4 cup (50 g) sugar.
Fold the whites together with the chocolate mixture and the yolk mixture, then fold in the liqueur.
Fill the rings and freeze for about 24 hours.
Remove the paper before serving and serve in the rings.

Source: ChefEf (chefef.com)