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Frozen Chocolate Bourbon Souffle

This amazingly rich and smooth concoction is like a combination of the best chocolate mousse and the best chocolate ice cream you've ever eaten. The recipe comes from Nick Malgieri's "Chocolate," and should be made at least one day or up to several weeks in advance.

2 cups heavy or whipping cream, divided
1/4 cup bourbon
12 ounces bittersweet chocolate, melted
2 large eggs
4 large egg yolks
1/3 cup sugar

Cut a piece of aluminum foil long enough to go around a 6-cup souffle dish with a little overlap. Fold it in half the long way and wrap it around the dish to form a collar that extends about 4 inches above the rim. Tape or tie foil in place.

Set the prepared dish in the freezer while preparing the dessert. Whip 1 1/2 cups of the cream until it holds a soft peak. Refrigerate.

Bring the remaining 1/2 cup of cream to a simmer in a small saucepan over low heat. Whisk the cream, then the bourbon, into the chocolate. Set aside to cool.

Whisk the eggs, egg yolks and sugar together in a heatproof bowl. Place the bowl over a small pan of simmering water and whisk constantly until the eggs are hot, increased in volume and thickened (this takes only 2 or 3 minutes). Use an electric mixer to whip until cooled to room temperature, another 2 or 3 minutes.

Fold the chocolate mixture into the egg mixture, then fold in the whipped cream. Pour into prepared dish and place in freezer. Cover with plastic wrap after the outside has frozen, about 2 hours after it is placed in the freezer.

To serve, unwrap the dessert and remove the collar. Wipe the outside of the dish clean with a damp cloth if necessary and use 2 spoons to serve pieces of the frozen souffle -- don't try to cut it into wedges. Serves 12 to 16.

Thursday, May 04, 2000



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