Recipe: Frozen chocolate soufflé

1 In a bowl, place your egg yolks then add your caster sugar and with a whisk (manual or electric) whiten your mixture.

2 In a saucepan put a few drops of water then bring the milk to a boil and pour it over your egg yolk and sugar mixture. Stir then pour back into the saucepan and over low heat, stirring with a wooden spatula, poach your cream as you would for an English cream until the line you make on your spatula remains marked, then transfer to a cold bowl.

3 Put a saucepan with hot water on the heat then place a bowl inside with the chocolate broken into small pieces and melt quickly while stirring.

4 Add this melted chocolate with the English cream and whisk until completely cooled, set aside.

5 In a bowl pour your liquid cream, place it in the freezer for 5 minutes then whip it into firm whipped cream.

6 Then fold the whipped cream into your chocolate mixture by lifting and stirring, then put back in the freezer for 5 minutes.

7 Meanwhile, prepare your moulds. Cut strips of parchment paper, place at the bottom and on the sides of each mould so that they extend at least 5 cm above the height.

8 Pour the mixture into each mould until it reaches the top of your paper then store them in the freezer for a minimum of 12 hours.

9 Remove them 5 to 6 minutes before serving and dust with cocoa powder, Van Hooten type.

10 If you manage to find this chocolate made from « criollo » beans you will have, I'm sure, the same enthusiasm for this chocolate as I had when tasting it during one of my trips to Peru.