FROZEN MOCHA SOUFFLÉ

Frozen Mocha Soufflé

Description:  Sandy D'Amato learned to make a mean frozen soufflé as the first American apprentice in Le Veau D'Or's French kitchen in New York City. This recipe is his variation of the raspberry and Grand Marnier frozen soufflés served there. They are quite doable, even at the apprentice level. 

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Makes:  6 servings

Ingredients:

5 ounces semi-sweet 60% chocolate, chopped into small pieces

3 ounces unsweetened chocolate, chopped into small pieces

5 egg yolks

¼ cup sugar

¼ teaspoon kosher salt

2 tablespoons instant coffee dissolved in 2 tablespoons boiling water

¼ cup Tia Maria

3 cups heavy whipping cream

Extra whipped cream and chocolate-covered espresso beans (optional)

Preparation:

Surround each of six (1½- to 2-ounce) soufflé dishes with a parchment paper collar that extends at least 3 inches above the rim. Secure papers around dishes with string, and paper-clip the open seam at the top if necessary.

Place both chocolates in a bowl over a simmering pot of water and heat until chocolate is smooth and just melted.

Place egg yolks in a stainless bowl and whisk to break up. Add sugar and salt and whip in. Add instant coffee and Tia Maria, blending in.

Meanwhile, in separate bowl, whip cream to medium peaks.

Place bowl with egg mixture over a pot of simmering water without bottom of bowl touching the water. Whisk with a whip continuously to cook eggs as for sabayon, which is whisking the whole bottom of the bowl while whisking down the sides with the whisk until the yolks get very light and slightly thick. If they are starting to stick to the bottom of the bowl, remove bowl for a few seconds and keep whipping to keep mixture smooth; mixture should resemble lightly whipped cream when done.

Remove from heat. Whisk in melted chocolate and, when mixture is almost room temperature but still fluid, whisk in one third of the whipped cream so that the mixture is smooth. Fold in remaining whipped cream and immediately ladle (or use small ice cream scoop) into prepared soufflé dishes. Level tops with the back of a small spoon.

Place dishes in freezer, preferably overnight, until solid. To serve, temper soufflés in refrigerator 10 to 15 minutes before serving. Remove paper collars and garnish, if desired, with whipped cream and a chocolate-covered coffee bean.