HOT CHOCOLATE SOUFFLé
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h17m
Number Of Ingredients 17
Steps:
- Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
- For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
- Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
- Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
- Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
- Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
- Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
- Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
- Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
- So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
- The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE
Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
- Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
- Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.
Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
Steps:
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
FROZEN CHOCOLATE "SOUFFLé"
These get their shape from a paper cup! (Cooking time is freezing time.) From Kraft Food and Family. It won't let me use "8 serving size or two 4 serving size" for the pudding so don't go by what I have in the ingredients!
Provided by TansGram
Categories Frozen Desserts
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 299.7, Fat 12.3, SaturatedFat 7, Cholesterol 12.8, Sodium 449.8, Carbohydrate 43.6, Fiber 1.5, Sugar 25.3, Protein 4.8
FROZEN CHOCOLATE SOUFFLE
From NYTimes.com. Originally published with FOOD; Chocolate Concoctions to End the Meal By MOIRA HODGSON, December 22, 1991
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 pan, 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 321.4, Fat 32.5, SaturatedFat 19.3, Cholesterol 232.7, Sodium 77.5, Carbohydrate 2.5, Sugar 0.2, Protein 5.8
FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE
I quote and agree with everything Chef Anna Olson says about this recipe - one featured on her Food Network Canada TV program, SUGAR. "This recipe looks like a spectacular baked souffle without the effort or worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour compliments the white chocolate making it a refreshing dessert."
Provided by Gerry sans Sanddunes
Categories Frozen Desserts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
- Puree, then set aside to cool.
- THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
- Secure parchment with an elastic band or string.
- Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
- Whip cream to soft peaks and chill.
- Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
- Remove from simmer, and whisk chocolate into egg yolk mixture.
- Let mixture sit until at room temperature.
- Fold in whipped cream in two additions just until incorporated.
- Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
- Fold one third of the egg-whites into mousse followed by the remaining two thirds.
- Quickly fold in the rhubarb.
- Spoon mousse into the ramekins, filling up over the edge of each ramekin.
- Freeze overnight- or at least 6 hours.
- TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.
Nutrition Facts : Calories 525.7, Fat 33.4, SaturatedFat 20.1, Cholesterol 148.2, Sodium 105.2, Carbohydrate 49, Fiber 0.7, Sugar 46.1, Protein 5.8
FROZEN GRAND MARNIER SOUFFLE
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
- While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
- Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
- Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 87 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE SOUFFLES
Categories Chocolate Egg Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 soufflés
Number Of Ingredients 7
Steps:
- Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
- 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 fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
- Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.
SMART-CHOICE FROZEN CHOCOLATE "SOUFFLéS"
These yummy frozen treats are much easier to make than actual soufflés, thanks to an ingredients list that includes chocolate pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 8 servings
Number Of Ingredients 5
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 drinking cups; press gently with back of spoon to release air pockets. Repeat layers; cover.
- Freeze 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FROZEN CHOCOLATE OREO SOUFFLES
An easy to make no-bake treat with instant chocolate pudding and Oreo cookies, or substitute vanilla instant pudding and Chips Ahoy cookies. Both versions are tasty anytime treats for children and adults too. The five hours is freezing time. Another Kraft Canada goodie.
Provided by foodtvfan
Categories Dessert
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 344.1, Fat 16, SaturatedFat 8.2, Cholesterol 43.6, Sodium 553.9, Carbohydrate 46.1, Fiber 1.8, Sugar 24.7, Protein 5.2
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
FROZEN CHOCOLATE "SOUFFLéS"
Knock their socks off with this elegant frozen chocolate dessert. It's everything you could ask for in a soufflé-only much, much simpler to put together!
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FROZEN MINI CHOCOLATE MOUSSE SOUFFLéS
Steps:
- In a medium bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa powder is incorporated. Set aside.
- In a large mixing bowl, whisk together the water and powdered egg whites. Let stand for 2 to 3 minutes, or until the egg whites are rehydrated. Using an electric mixer on medium-low speed, beat until foamy. Increase the speed to medium high and continue beating until the mixture forms stiff peaks.
- Pour the milk mixture over the egg whites. Fold in with a rubber scraper.
- Fold in the whipped topping. Ladle the mixture into eight 6-ounce glass or ceramic custard cups. Cover the custard cups and place on a tray if desired. Freeze for 4 hours, or until the soufflés are firm. The soufflés will keep in the freezer for up to one month.
- Nutrition information
- (Per serving)
- Calories: 176
- Total fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 3mg
- Sodium: 85mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugars: 32g
- Protein: 6g
- Calcium: 129mg
- Potassium: 346mg
- Dietary Exchanges
- 1/2 fat-free milk
- 2 other carbohydrate
FROZEN CHOCOLATE "SOUFFLES"
Chocolate pudding lightened with whipped topping is layered with chopped chocolate cookies and frozen for this deliciously easy dessert.
Provided by Allrecipes Member
Time 5h10m
Yield 8
Number Of Ingredients 5
Steps:
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
- Spoon 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.
- Freeze 5 hours or until firm. Remove from freezer about 15 min. 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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 48.2 g, Cholesterol 7.3 mg, Fat 9.2 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 604.2 mg, Sugar 33.8 g
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- Cut six pieces of parchment paper so they are an inch taller than your ramekins and long enough to wrap around the outside (about 5 inches by 12 inches when using 6-ounce ramekins). Wrap each ramekin with a piece of parchment and secure with tape. Place the ramekins on a baking sheet or platter that will fit into your freezer.
- Make the Soufflés: Fill a medium pot with 2 inches of water and bring to a simmer over medium-low heat.
- Put the chocolate for the soufflé into a medium bowl and place the bowl over the pot. Heat, stirring occasionally, until the chocolate is fully melted. Set aside.
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FROZEN CHOCOLATE SOUFFLES WITH WARM BERRY ... - FOOD AND …
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- Put ten 2 1/2-inch ramekins on a baking sheet. Cut 10 six-inch-long sheets of foil and fold each sheet so it is 3 inches wide. Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them. The collars should extend 2 to 2 1/2 inches beyond the ramekins. Freeze the ramekins on the baking sheet.
- Put the chocolate in a large stainless steel bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate; stir until melted. Stir in the raspberry liqueur and let cool.
- 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 hot to the touch, about 8 minutes. Remove the bowl from the heat and beat the mixture until cooled.
- Beat the remaining 2 3/4 cups of heavy cream until it holds soft peaks. Using a rubber spatula, fold the cooled egg mixture into the chocolate mixture, then fold in the whipped cream until no streaks remain. Spoon the mousse into the chilled ramekins and tap them gently to release any air bubbles. Freeze the soufflés until firm, at least 3 hours or overnight.
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- 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. Tap cups to remove air bubbles and settle pudding into crevices. Repeat layers, and tap down pudding. Using the back of a spoon smooth top of the pudding. This will be the bottom of the dessert and you want a flat surface
- 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 cup or carefully cut plastic cup from soufflés.
- Place a dollop of COOL WHIP on a plate and spread into a circle. Turn soufflé upside down (cookies on top) onto the COOL WHIP. Top with another small dollop of COOL WHIP and sprinkle with chocolate shavings. Dig in!
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