Make Ahead Frozen Chocolate Souffle

cooks illustrated

8 oz bittersweet chocolate
4 T unsalted butter

Melt chocolate and butter

add and stir in:

1/8 t salt
1/2 t vanilla extract
1 T Grand Marnier

set aside to cool

Butter and sugar 8 8oz ramekins

Chill Ramekins in refridgerator to set butter

Separate 6 eggs plus 2 egg whites

beat egg whites a few seconds to break them up

add: 1/4 t cream of tarter

beat until soft peaks

Add:

2 T confectioners sugar

Beat until stiff peaks

transfer whites from mixer to another bowl (if using stand mixer)

add egg yolks to mixer 

in a small saucepan or microwave dish make a sugar syrup.

add:

1/3 cup sugar
2 T water

heat to simmer to dissolve sugar

start mixer and slowly add sugar syrup

Beat 3 minutes

Add yolk mixture into chocolate stirring until almost uniform.

Add 1/4 of whites and mix untill marbled

Fold in remaining whites with a spatula until completely mixed like chocolate pudding

scoup evenly into the 8 chilled ramekins

Cover with plastic wrap and aluminum foil and freeze 4 hours to a month

uncover and bake in a preheated 400F oven 18 minutes