Francisco Migoya

Frozen Mexican Chocolate Soufflé

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1 kg / 2 lb 3.27 oz / 20% heavy cream

Method

  1. Bring the heavy cream to a boil and mix in the chocolate. Use a beurre mixer to thoroughly combine both ingredients. Cool the mixture.
  2. Once it is cool enough, it can be whipped as though it were heavy cream, but it will be much denser.
  3. Once the previous mix is whipped, fold in the Swiss meringue in 2 additions.
  4. Portion and freeze.