Frozen Chocolate Mocha Soufflé Recipe from Lindt Canada

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Step 2. Meanwhile, in six espresso or mocha cups, insert a strip of baking paper, about 3cm wide and 10cm long, in such a way that the soufflé can rise about 2cm above the rim. Use tape to hold this strip in place. Break 1 bar of Lindt chocolate into small pieces.

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2.Place chocolate in a bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate and add chambord; stir until melted. 3.Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla. Set the bowl over a pan of simmering water and beat the mixture at medium speed until thick and.

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Break the eggs into the bowl of a food processor, add the sugar and whizz until pale, light and well aerated. 4. Meanwhile, melt the chocolate in the glass bowl or double boiler, over a low heat. 5. With the food processor still running, add the melted chocolate in a steady stream to the beaten egg and sugar. Once fully combined, add the rum.

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Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat. Transfer milk mixture to the bowl with melted chocolate.

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Heat the chocolate in a microwave-safe bowl in 30-second bursts and stir in between each burst until completely melted. Step 2 Preheat The Oven - Preheat your oven to 400F and position a rack on the lowest rung. This allows for the souffle to cook from the bottom and rise up a bit more.

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If thawed, bake the dark Chocolate Soufflés at 375°F for 18-20 minutes. If frozen, bake the chocolate sweets for 20-24 minutes. Bake until the top of the Chocolate Soufflé is puffed and cracked as well as slightly soft in the center. The French Chocolate Soufflé will be very hot, so use caution when handling.

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Step 1. Break the chocolate into pieces and process in a food processor until very fine. Step 2. Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth. Step 3.

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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.

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Step 2. Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and.

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Pour the hot cream over the chocolate and stir until smooth and fully combined. 10. Serve the soufflés with 2 to 3 tablespoons of chocolate sauce drizzled on top.

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Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.

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Preheat the oven to 400˚F (it helps to check with a thermometer ). Melt chocolate and butter in a large rimmed mixing bowl over the steam of a water bath of simmering water. Once melted, cool for 5 minutes. Add yolks, whisking until just combined then add vanilla and salt.

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Creme Anglaise. In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring. In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds.

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Step 3. Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full.

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Turn off heat, stir in salt, vanilla, and liqueur; set aside. Bring the 1/3 cup of sugar and 2 tablespoons water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture.

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Freeze for at least 3 hours and up to one month. When ready to bake, preheat the oven to 400 degrees. Unwrap frozen ramekins and place them on a baking sheet. Bake until fully risen, about 20-25 minutes. If baking without freezing, reduce baking time to 12-15 minutes. Soufflés are done when fragrant and fully risen.