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Freeze for at least 3 hours and up to one month. When ready to bake, preheat the oven to 400 degrees. Unwrap frozen ramekins and place them on a baking sheet. Bake until fully risen, about 20-25 minutes. If baking without freezing, reduce baking time to 12-15 minutes. Soufflés are done when fragrant and fully risen.

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Instructions. Whisk together pudding mix and milk in a large bowl for 2 minutes. Stir in COOL WHIP. Divide half the cookies among the cups, covering the bottom of the cup. This will be the top of the dessert. Next, spoon pudding mixture on top of cookies, about 1/4 cup per cup.

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2.Place chocolate in a bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate and add chambord; stir until melted. 3.Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla. Set the bowl over a pan of simmering water and beat the mixture at medium speed until thick and.

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Break the eggs into the bowl of a food processor, add the sugar and whizz until pale, light and well aerated. 4. Meanwhile, melt the chocolate in the glass bowl or double boiler, over a low heat. 5. With the food processor still running, add the melted chocolate in a steady stream to the beaten egg and sugar. Once fully combined, add the rum.

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Step 3. Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full.

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Step 1. Break the chocolate into pieces and process in a food processor until very fine. Step 2. Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth. Step 3.

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Step 2. Meanwhile, in six espresso or mocha cups, insert a strip of baking paper, about 3cm wide and 10cm long, in such a way that the soufflé can rise about 2cm above the rim. Use tape to hold this strip in place. Break 1 bar of Lindt chocolate into small pieces.

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Creme Anglaise. In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring. In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds.

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In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours.

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Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.

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Pour the hot cream over the chocolate and stir until smooth and fully combined. 10. Serve the soufflés with 2 to 3 tablespoons of chocolate sauce drizzled on top.

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Heat the chocolate in a microwave-safe bowl in 30-second bursts and stir in between each burst until completely melted. Step 2 Preheat The Oven - Preheat your oven to 400F and position a rack on the lowest rung. This allows for the souffle to cook from the bottom and rise up a bit more.

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Place the chocolate in a large microwave-safe bowl and melt in the microwave oven. Add the condensed milk and mix well. In another bowl, whisk the cream and sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture. Spoon the mixture into the ramekins.

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Turn off heat, stir in salt, vanilla, and liqueur; set aside. Bring the 1/3 cup of sugar and 2 tablespoons water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture.

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First, beat egg whites until frothy - about 1 1/2 minutes on medium speed. Then, when the egg whites are really foamy and can start to take on the shape of soft peaks, add cream of tartar. Beat on medium-high until soft peaks form, about 2-3 minutes. Next, gradually add in the granulated sugar a tablespoon at a time.

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Step 2. Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and.