Frozen Chocolate Souffles

FROZEN CHOCOLATE SOUFFLES

If you're looking for a special treat to serve this Valentine's Day, try my recipe for Frozen Chocolate Souffles. They're a simple treat to serve that special someone.

Serves 6

2	cups heavy cream, chilled
6	large egg yolks
½	cup granulated sugar
2	tablespoons corn syrup
1	teaspoon instant coffee granules
pinch	kosher salt
8	ounces semi-sweet chocolate, melted and cooled
2	teaspoons pure vanilla extract
	Whipped cream, for garnish
	Fresh berries, such as strawberries, raspberries, and blackberries, for garnish
	Hazelnuts, toasted and coarsely chopped, for garnish

Wrap the outside of six 4-ounce ramekins with parchment paper, being sure that the parchment paper extends 2 to 3 inches above the rim of the ramekins. Secure the parchment paper in place with tape and set aside. In the chilled bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Transfer the cream to a mixing bowl and refrigerate until ready to use.

Return the mixing bowl to the electric mixer and beat the egg yolks on medium-high speed until thick and pale yellow, about 5 minutes.

Meanwhile, in a saucepan set over medium-high heat, combine the sugar, corn syrup, coffee granules, and salt with ¼ cup water. Cook, stirring constantly, until the sugar has melted and the mixture has come to a boil. Remove the sugar syrup from the heat, and with the mixer running on low speed, gradually whisk the hot sugar syrup into the egg yolks. Add the melted chocolate and vanilla extract, and continue to mix on low until fully incorporated.

With a rubber spatula, gently fold the reserved whipped cream into the chocolate mixture, being careful not to deflate the whipped cream. Divide the mixture evenly between the prepared ramekins, smoothing the top of each souffle. Then, place the souffles in the freezer and chill until firm, 3 to 4 hours. When ready to serve, remove the parchment paper collars from the ramekins and garnish each souffle with whipped cream, berries, and hazelnuts.