Frozen Chocolate Soufflé


A sweet version of the popular French recipe

Soufflé, which means blown up or inflated, is a light dish that is full of air. Though it can be both sweet and savory, the base is the same, made with beaten egg whites that rise above their dish once in the oven.

You can find chocolate, pistachio, or hazelnut soufflés, or popular savory versions like cheese, spinach, or bacon. The creation of the soufflé is attributed to Antoine Beauvilliers, the former cook of Louis XIV, who served it in his restaurant, Le Beauvulliers, in 1782.

We have reinvented this popular dish and we propose a twist with a sweet version. For the base, a chocolate mousse with cream, frozen, and finished with a Swiss merengue. Of course, before tasting, don’t forget to torch the top of the merengue.

Soufflé helado de chocolate
Frozen Chocolate Soufflé

Ingredients for six servings

  • 340 g fondant milk chocolate
  • 500 ml whipping cream (300 of which are very cold)
  • 2 large eggs
  • 4 large egg yolks
  • 65 g sugar
  • 1/4 teaspoon vanilla extract
  • 100 g egg whites
  • 150 g sugar

Step-by-step preparation

  1. Prepare 6 ramekins and place a cylinder of plastic film in the interior of each one. Tape closed.

For the chocolate soufflé

  1. Place the chocolate, chopped, in a microwave safe bowl. Microwave in 20 second intervals, mixing in between each interval. Repeat 3 times.
  2. Bring 200 ml of cream to a boil and pour over the chocolate. Let rest 5 minutes.
  3. Whisk carefully until achieving a shiny and homogeneous cream. Temper.
  4. Prepare a double boiler by heating water in a saucepan and placing a bowl on top in which you will mix the eggs, egg yolks, sugar, and vanilla extract.
  5. Whisk for 8-10 minutes or until it whitens and starts to get spongy.
  6. Remove from heat and keep whisking until it cools slightly.
  7. Whip the rest of the cream (it should be very cold), whisking with high intensity until soft peaks are formed.
  8. Mix the egg cream with the chocolate cream.
  9. Add in the whipped cream and mix softly until achieving a homogeneous mixture.
  10.  Divide among the ramekins, leaving a finger width space at the top. Lightly tap the ramekins on the table to remove air bubbles and freeze for a couple of hours or until hardened.

For the Swiss merengue

  1. Prepare a double boiler by heating water in a saucepan and placing a bowl on top in which you will mix the egg whites and sugar.
  2. Whisk and heat the mix until it reaches 58-60ºC.
  3. Remove from heat, add some drops of lemon juice, and beat with an electric beater at medium speed until the whites start to form peaks. Increase the speed and beat until the merengue is entirely cooled and hardened and is shiny.
  4. Spread a 1-centimeter layer on top of each chocolate soufflé and smooth.
  5. Freeze for a few more hours or until serving.
  6. Remove the plastic film, toast the surface with a blow torch, and serve.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Soufflé, frozen chocolate, and cream, what a marvelous recipe and dessert and perhaps even a snack on a sunny day.

S.Pellegrino y Juvé & Camps Pinot Noir
S.Pellegrino and Juvé & Camps Pinot Noir

We are talking about intense, cold and warm flavors all at the same time, a contrast that we must reserve on our palate, aromas and flavors that will stay with us for some time. To achieve this continuing balance, we will need an appropriate water for this dish, something with freshness, flavor, and creaminess.

We are talking about S.Pellegrino, as you well know, which never fails us. At its side, we continue with other bubbles, those provided by this fantastic Pinot Noir Reserva Rosé Cava by Juve & Camps, a fruity, fresh, and joyful cava, because that’s how we should live life, with joy, health, and a positive attitude. That is why the culinary world exists, where you must know how to choose your perfect complements.

But if we prefer a non-alcoholic version, for our children or for anyone who doesn’t want alcohol, pair this dessert with Essenza Blood Orange with Raspberry, a festival of flavors, because our children should also participate in enjoying the aromas and flavors that the culinary world offers.


  • The egg cream is called sabayon or zabaglione. You know it is ready when the whisk leaves grooves in it.
  • For the cream to stiffen, it has to be very cold. You can put it in the freezer for 10-15 minutes before beginning to whisk.
  • You know that the merengue is ready when you flip over the bowl in which you are beating it and it doesn’t fall out.

Make it a perfect meal with our  Tuna Poke Bowl… find the step-by-step recipe here!

End this amazing meal with a Cheesecake with Strawberrys, click here to see the complete recipe.

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