Frozen Mexican Chocolate Soufflé

Ingredients

  • 1 kg / 2 lb 3.27 oz / 20% heavy cream
  • 1 kg / 2 lb 3.27 oz / 20% Mexican chocolate, coarsely chopped
  • 3 kg / 6 lb 9.82 oz / 60% Swiss meringue

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.

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