Frozen Mini Chocolate Mousse Soufflés Recipes

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon half each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper cups; press gently with back of spoon to release air pockets. Repeat layers.
• Freeze 5 hours or until firm. Let stand at room temperature about 15 min. before serving to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
• Gently stir in whipped topping.
• SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
• Cover evenly with half of the pudding mixture.
• Repeat layers. Cover with foil.
• FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
• Peel away paper to unmold onto dessert plates. Top each with a cherry.
• Store leftovers in freezer.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• 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.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.

FROZEN CHOCOLATE "SOUFFLES"

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.
• Freeze 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.

FROZEN CHOCOLATE "SOUFFLES"

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.
• Freeze 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.

CHOCOLATE MOUSSE OR PUDDING SOUFFLE

Steps:

• If you intend to prepare chocolate souffles, preheat the oven to 375 degrees. If you intend to serve this dish as a cold mousse, ignore this step.
• Combine one-third cup of the sugar and one-half cup of the water in a saucepan. Bring to the boil, stirring until the sugar dissolves. Let this mixture barely simmer.
• Put one-quarter cup of the sugar into the container of a food processor equipped with a metal blade. Add the egg whites. Combine the remaining two tablespoons of water and the vinegar and set aside. Start processing the egg whites for eight seconds while adding the water and vinegar through the feed tube. Process for exactly two minutes, no longer. The mixture should be thick and hold its shape.
• Pour and scrape the mixture into a mixing bowl. It is not necessary to clean the processor container.
• Return the container and blade to the machine and add the chocolate pieces. Add the remaining sugar and coffee powder into the container of the food processor. Start processing until the chocolate is very finely textured. At this point, with the machine running, gradually add the simmering syrup through the feed tube. Process for 30 seconds.
• Stop the machine and add the egg yolks and vanilla. Process by starting and stopping the machine four times (four short pulses). Scrape the egg whites back into the machine and combine the mixture, using a few short pulses, just until the egg whites have almost disappeared. Do not overprocess.
• If you are going to serve this dish as a mousse, pour and scrape it into a one-and-one-half-quart serving dish. Refrigerate at least four hours or, preferably, overnight.
• If you are to serve this mixture as a souffle, butter eight six-fluid-ounce individual souffle dishes, using about one teaspoon of butter for all of them. Sprinkle the inside of each with sugar, using a total of four teaspoons. Shake out the excess.
• Pour an equal amount of the chocolate mixture into each dish. Place in the oven and bake 12 minutes, or until well puffed and soft and creamy on the inside. Serve immediately.

FROZEN MINI CHOCOLATE MOUSSE SOUFFLéS

Steps:

• In a medium bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa powder is incorporated. Set aside.
• In a large mixing bowl, whisk together the water and powdered egg whites. Let stand for 2 to 3 minutes, or until the egg whites are rehydrated. Using an electric mixer on medium-low speed, beat until foamy. Increase the speed to medium high and continue beating until the mixture forms stiff peaks.
• Pour the milk mixture over the egg whites. Fold in with a rubber scraper.
• Fold in the whipped topping. Ladle the mixture into eight 6-ounce glass or ceramic custard cups. Cover the custard cups and place on a tray if desired. Freeze for 4 hours, or until the soufflés are firm. The soufflés will keep in the freezer for up to one month.
• Nutrition information
• (Per serving)
• Calories: 176
• Total fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 85mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugars: 32g
• Protein: 6g
• Calcium: 129mg
• Potassium: 346mg
• Dietary Exchanges
• 1/2 fat-free milk
• 2 other carbohydrate