Menu Search

Frozen White Chocolate Souffle

  • prep time 1 min
  • total time 1 min
  • serves 6
26 Ratings
Frozen White Chocolate Souffle

This recipe looks like a spectacular baked soufflé without the effort or the worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour complements the white chocolate making it quite a refreshing dessert.

Anna Olson Courtesy of:
Anna Olson Sugar

Chocolate, Dessert, Eggs/Dairy, Party Favourites, Fruit, Valentine's Day


Directions for: Frozen White Chocolate Souffle

Ingredients

Rhubarb

2 cup chopped rhubarb

½ cup sugar

2 tsp vanilla extract

Mousse

8 oz white chocolate, chopped

1 ⅓ cup whipping cream

2 egg, separated

2 Tbsp water

2 Tbsp brandy

rum

3 Tbsp sugar

dash salt

To Assemble

Directions

Rhubarb

1. Simmer rhubarb, sugar and vanilla until soft. Puree and set aside to cool.

Mousse

1. Prepare 6 4-oz ramekins by wrapping outsides with parchment rings that stand 2 inches above the lip of the ramekin. Secure parchment with butcher’s twine or an elastic band.

2. Over a pot of simmering water (or in the microwave) melt chocolate and set aside to cool. (Keep water simmering on the stove).

3. Whip cream to soft peaks and chill.

4. Whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes, to warm eggs. Whisk chocolate into egg yolk mixture and let sit until room temperature. Fold in whipped cream in 2 additions just until incorporated.

5. Whip egg whites to medium peak, and add 1 tbsp sugar and dash of salt. Fold a third into mousse followed by remaining two thirds. Fold in rhubarb quickly.

6. Pour or spoon mousse into ramekins, filling up over the edge of the ramekin. Freeze overnight (or at least 6 hours).

To Assemble

1. Simply remove parchment and garnish with a few fresh berries.

See more: Chocolate, Dessert, Eggs/Dairy, Party Favourites, Fruit, Valentine's Day