Frozen Chocolate Oreo Souffles Food

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon half each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper cups; press gently with back of spoon to release air pockets. Repeat layers.
• Freeze 5 hours or until firm. Let stand at room temperature about 15 min. before serving to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.

FROZEN CHOCOLATE OREO SOUFFLES

Steps:

• Pour milk into medium bowl.
• Add the two dry pudding mixes.
• Beat with a wire whisk 2 minutes.
• Gently stir in thawed whipped topping.
• Spoon 2 Tablespoons of the chopped cookies into each of eight (1-cup/250mL) paper drinking cups.
• Cover evenly with half of the pudding mixture.
• Repeat layers.
• Cover with foil paper.
• Freeze for 5 hours or until firm.
• Remove from freezer about 15 minutes before serving.
• Let stand at room temperature to soften slightly.
• Peel away paper to unmold soufflés onto dessert plates.
• Top with a maraschino cherry.
• Store any leftover soufflés in the freezer.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• 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.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• 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. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.
• YIELD 6 servings
• NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• 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.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• 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. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.

FROZEN CHOCOLATE "SOUFFLES"

Steps:

• Measure milk into a large mixing bowl; add pudding mix and beat with wire whisk for 2 minutes.
• Gently stir in whipped topping.
• Spoon 2 tbsp crushed cookies into each of 8 1 cup/250 ml size paper drinking cups.
• Cover evenly with half the pudding mixture.
• Repeat the cookie and pudding layers one more time.
• Cover with aluminum foil and freeze at least 5 hours, or until firm.
• Remove from freezer for 15 minutes, letting stand at room temperature to soften slightly.
• Peel away paper cups and place onto a dessert tray.
• Top each with a cherry.

FROZEN CHOCOLATE "SOUFFLéS"

Steps:

• POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
• Gently stir in whipped topping.
• SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
• Cover evenly with half of the pudding mixture.
• Repeat layers. Cover with foil.
• FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
• Peel away paper to unmold onto dessert plates. Top each with a cherry.
• Store leftovers in freezer.

FROZEN CHOCOLATE "SOUFFLé"

Steps:

• Pour milk into medium bowl.
• Add dry pudding mix.
• Beat with wire whisk for 2 minute.
• Gently stir in whipped topping.
• Spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups.
• Cover evenly with half of the pudding mixture.
• Repeat layers.
• Cover with foil.
• Freeze 5 hours or until firm.
• Remove from freezer about 15 minute before serving.
• Let stand at room temperature to soften slightly.
• Peel away paper to unmold onto dessert plates.
• Top each with a cherry.
• Store leftovers in freezer.