Frozen chocolate and coconut soufflés

frozen chocolate and coconut soufflés



1.Place collar of foil around each of six ½ cup (125ml) dishes, secure with string.
2.Combine sifted cocoa and flour with sugar in small saucepan, gradually stir in milk. Stir constantly over heat until mixture boils and thickens slightly. Remove from heat, quickly stir in lightly beaten egg yolks. Transfer mixture to medium bowl, cover with plastic wrap, cool to room temperature.
3.Combine white chocolate and coconut cream in large bowl.
4.Beat egg whites in small bowl with electric mixer until soft peaks form, beat in extra sugar, a tablespoon as a time, until dissolved. Beat cream in small bowl with electric mixer until soft peaks form.
5.Gently fold half the egg white mixture and half the cream into cocoa mixture, then fold the remaining egg white mixture and cream into white chocolate mixture. Drop teaspoonsfuls of both mixtures into each dish. Using a skewer, swirl through mixtures for a marbled effect.
6.Freeze soufflés for several hours or until just firm. Remove collars, serve with extra whipped cream.

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