Frozen Chocolate Soufflés
Frozen Chocolate Soufflés
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Frozen Chocolate Soufflés

25 MIN
6 H
4 large soufflés



  1. 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.
  2. Place the chocolate in a large microwave-safe bowl and melt in the microwave oven. Add the condensed milk and mix well.
  3. 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.
  4. 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.


Want to avoid cutting up chocolate squares or bars? Here’s a shortcut: Use chocolate pistoles. Avoid using chocolate chips as they will give you a less desirable texture.


  1. Pour les amoureux de chocolat. Vraiment riche et crémeux! Les enfants ont bien aimés! Je dirais par contre que la recette peut-être divisé en 6 ou même 8 ramequins. Même les enfants n'ont pas pu tout mangés.

  2. Made this and it turned out so rich and creamy ! It’s great because you don’t need much to get your chocolate fix in. Love this recipe.

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