Frozen Chocolate Soufflé
On the list of intimidating-sounding recipes, soufflés are pretty high up there (also on the list: boeuf bourguignon and vichyssoise). All too often, what starts as an attempt to impress the new neighbors falls flat…literally. Our solution to this tricky dish? Freeze it.
1¼ cups chopped semisweet chocolate
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup sugar
½ cup chopped semisweet chocolate
1 cup heavy cream
1. Cut six pieces of parchment paper so they are an inch taller than your ramekins and long enough to wrap around the outside (about 5 inches by 12 inches when using 6-ounce ramekins). Wrap each ramekin with a piece of parchment and secure with tape. Place the ramekins on a baking sheet or platter that will fit into your freezer.
2. Make the Soufflés: Fill a medium pot with 2 inches of water and bring to a simmer over medium-low heat.
3. Put the chocolate for the soufflé into a medium bowl and place the bowl over the pot. Heat, stirring occasionally, until the chocolate is fully melted. Set aside.
4. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and vanilla extract to medium peaks. Transfer the whipped cream to a medium bowl and hold in the refrigerator.
5. Wipe out the bowl of the mixer, then add the eggs and sugar and whisk to combine. Place the bowl over the pot of simmering water and continue whisking by hand until the sugar dissolves, 4 to 5 minutes.
6. Transfer the bowl back to the mixer and whip until the bowl is cool to the touch and the mixture is thick and pale, 4 to 5 minutes. Add the chocolate and mix to combine.
7. Gently fold in the reserved whipped cream and mix just until incorporated. Ladle the mixture evenly into the prepared ramekins (the mixture should be at least ½ inch higher than the edge of the ramekins).
8. Transfer the soufflés to the freezer and chill until frozen, at least 2½ hours (or up to overnight).
9. Before Serving, Make the Chocolate Sauce: Place the chocolate in a medium-size heat-safe bowl. In a medium pot, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until smooth and fully combined.
10. Serve the soufflés with 2 to 3 tablespoons of chocolate sauce drizzled on top.