The anxiety of making soufflés is gone forever with this freezer-to-oven recipe. The whipped cream is delicious, but you can also serve pieces of English toffee and fresh, dried, or candied fruit with the soufflés so your guests can garnish as they please.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Brush eight 6-oz. straight-sided ramekins with the butter and coat evenly with 2 Tbs. of the sugar, tapping out the excess. Set aside.
In a 2- to 3-quart saucepan, heat the milk over medium-high heat until steaming hot. Add the chocolate and stir with a rubber spatula until melted. Transfer the chocolate mixture to a large bowl and set aside.
Combine the remaining 1/2 cup sugar and 2 Tbs. water in a 2-quart saucepan and set over medium heat, stirring frequently, until the sugar is completely dissolved. Let sit at room temperature while you whip the egg whites.
In a stand mixer fitted with the whisk attachment, whip the whites on medium speed until soft peaks form, about 3 minutes. With the mixer running, slowly pour the sugar syrup down the side of the bowl into the whites. Increase the speed to high and beat until the whites hold medium peaks, about 1-1/2 minutes.
Mix the egg yolks into the melted chocolate until combined. Fold one-third of the whites into the chocolate mixture until totally combined. Add the remaining two-thirds of the whites and fold until no streaks remain. Divide the batter evenly among the prepared ramekins. Freeze until solid, at least 8 hours ahead, then wrap tightly with plastic wrap. (The soufflés may be made to this point up to 1 week ahead.)
Serve the soufflés, topped with dollops of whipped cream, immediately after baking.
Pretty good! So easy! Made as is. Did not care for the rum in the cream!
Definitely deserving of a 5 star rating. Easy to make ahead and freeze. Extremely elegant to serve and best of all tastes fantastic. These are a must for a dinner party where your cooking efforts are the day before and you can relax and enjoy your party!
I made this for a dinner party of sixteen and all but one couple asked for the recipe. I don't know of another dessert that is this good and can be made so far ahead.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?