Frozen Chocolate Soufflé
Serves 6
1/2 cup (125 mL) 2% milk
1/2 cup (100 g) granulated sugar
3 large egg yolks
5.4 oz (150 g) 70% dark chocolate, finely chopped
2 large egg whites
1 Tbsp + 1 tsp (20 g) granulated sugar
1/2 cup (125 mL) whipping cream, whipped to soft peaks
Garnish
Chocolate Egg Nest made with dark chocolate (instructions below)
2 Tbsp (30 mL) Dark Chocolate Sauce (optional)
Chocolate Velour (instructions below)
Prepare 6 individual ramekins by making sleeves out of plastic acetate, or light cardboard lined with waxed or parchment paper, to go around the outside of the ramekins. The sleeves should extend 1 inches (2.5 cm) above the rim of the ramekins. Wrap sleeves around ramekins and secure them with tape or an elastic band. Place ramekins in the refrigerator to cool.
In a saucepan, bring milk and half the first amount of sugar to a boil over high heat. Combine egg yolks and remaining sugar in a bowl and whisk until mixture is cream-colored and has a light texture. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly until well combined, and transfer into a heatproof bowl. Place bowl over a saucepan of hot (not boiling) water and cook, whisking often, until mixture is thick enough to coat the back of a spoon, and no longer liquidy or foamy, about 10 minutes. Let cool briefly. Using a handheld electric mixer or whisking constantly and vigorously with a wire whip, add chocolate, 2 to 3 Tbsp (30 to 45 mL) at a time, until all chocolate is added and mixture is smooth, light in texture, and cooled.
Using an electric mixer, beat egg whites on low speed until they hold soft peaks. Turn mixer to highest speed and add second amount of sugar, continuing to beat until firm, glossy peaks form.
Fold one-third of whipped cream into chocolate mixture and whisk until combined. Gently fold in egg white meringue and remaining whipped cream using a rubber spatula. Pipe or spoon mixture into prepared ramekins and freeze at least 4 hours (overnight is best).
Peel off acetate sleeves and decorate using suggested garnishes.
Chocolate Egg Nest
Yields about 12 decoration portions
8.8 oz (250 g) tempered chocolate (dark, milk, or white)
Place a marble tile in the freezer for 1 day. It is important to have everything ready before removing the marble from the freezer, which would include a piping bag, a tray lined with parchment paper (or a silicone mat), a clean towel or paper towel, and an offset spatula. Fill the piping bag with the chocolate, cut the tip, and quickly pipe thin lines of chocolate up and down the length of the marble until you have a strip about 1 inch (2.5 cm) wide. You need to work quickly, otherwise the chocolate will get too hard and you will not be able to bend it. Slide the offset spatula between the marble and the chocolate. Pick up the chocolate, quickly bend it into the shape of a nest, and place it on the tray lined with parchment paper. Wipe the marble tile with a towel to remove any frost and repeat as many times as needed. It is best to work with 2 people so that you can make more nests before the marble becomes too warm to cool the chocolate. If you have many decorations to make, freeze 2 or more tiles.
Chocolate Velour
Yields about 12–24 decoration portions
4.4 oz (125 g) tempered chocolate (dark, milk, or white)
6 Tbsp (60 g) cocoa butter, melted [AU: changed from 2.1 oz to be consistent]
a clean compressed or airless spray gun
Combine the chocolate and cocoa butter until completely mixed. Strain mixture into the canister of the spray gun, and spray the chocolate mixture over the item to be decorated as if it was regular paint. To acquire the “velour” effect, the object to be sprayed must be fully frozen.
