Frozen Chocolate Soufflés

Recipes / Desserts
  • Preparation : 25 minutes

  • Cooking : 6 hours in freezer

  • Yield : 4 soufflés


  • 2 tablespoons of Organic Golden Cane Sugar

  • 170 grams dark chocolate, chopped

  • 300 milliliter sweetened condensed milk

  • 35% whipping cream

The recipe

  • Cut four strips of parchment paper, each 16 x 4 inches (40 x 10 cm) long. Wrap the outside of four 3/4-cup (180 ml) ramekins with the parchment strips, leaving a border along the top edge (the parchment should be taller than the ramekins). Tape the seams. Place on a baking sheet.

  • Place the chocolate in a large microwave-safe bowl and melt in the microwave oven. Add the condensed milk and mix well.

  • In another bowl, whisk the cream and sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture.

  • Spoon the mixture into the ramekins. It should overfill them by about 1/2 inch (1 cm), but the parchment paper will keep it from spilling. Freeze for 6 hours or until the soufflés are firm to the touch. Remove the paper and serve immediately.

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