How to Make Chocolate Iced Soufflé
- Cut parchment papers into small sizes and wrap them around the outside of the ramekins. Secure them using tape. Place these ramekins on a platter that is large enough to fit inside your freezer.
- Fill a pot with up to 2-inches of water bring it to simmer over medium-low flame.
- Place the chocolate for soufflé in a small bowl and place this bowl in the pot of boiling water. Keep stirring the chocolate constantly until it has melted. Set aside.
- Add heavy cream and vanilla extract in the bowl of an electric mixer and whisk the two to medium peaks. Transfer to another bowl and place it in the refrigerator.
- Now add eggs and sugar to the electric mixer and whisk them until they have blended well. Place this bowl in the pot of simmering water and keep whisking by hand until the sugar has melted and dissolved in the eggs, nearly 4-5 minutes.
- Transfer the bowl back into the mixer and start whipping again until the mixture is pale and thick, will take about 4-5 minutes. Add the melted chocolate in the same bowl and stir to combine together.
- Now gently fold the refrigerated whipped cream in the mix and stir until it is well incorporated.
- Pour this mixture in the prepared ramekins and place the platter sin the freezer.
- Let the soufflés settle in the freezer for at least 2 ½ hours or overnight.
- 15 minutes before serving, prepare the chocolate sauce by bring the cream to simmer in a pot. Transfer the chocolate to a heat safe bowl and pour this hot cream over it. Stir until the sauce is smooth and well-combined.
- Drizzle chocolate sauce on top of the soufflés and serve.
- Soufflé became part of a popular quote in Audrey Hepburn’s movie Sabrina, “A woman happy in love, she burns the soufflé. A woman unhappy in love she forgets to turn on the oven.”
Randy Sebastian’s chocolate soufflé at Boca blew away the minds of Dine Team and one of the editors has to be physically restrained from licking his dish.