Frozen Chocolate Raspberry Souffles

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 4 ounces chocolate, chopped
• 1 3/4 cups 35% cream, divided
• 1 cup raspberries (fresh or frozen, thawed)
• 1 tablespoon granulated sugar
• 1 teaspoon unflavored gelatin
• fresh raspberry, to garnish, if using frozen raspberries, don't drain the juice off when thawing (it will add flavour to the dessert)

Recipe

• 1 in heatproof bowl set over hot, not boiling water, melt chocolate with 1/4 cup of the cream. stir until smooth. let cool to room temperature (it should still be fluid). meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp water until juicy. sprinkle with gelatin: let stand for 5 min or until softened. cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted. set aside; let cool completely.
• 2 meanwhile, cut 3-inch wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2 cup jelly jars, ramekins or other dishes; set aside.
• 3 in large bowl, whip remaining cream until stiff. fold one-quarter into chocolate mixture. fold chocolate mixture into remaining cream until blended. gently fold in raspberry mixture, without blending completely to give a swirled effect.
• 4 spoon enough cream mixture into ramekins to fill just to rim. carefully push paper strips about 1/4 inch down into ramekins lining inside edge to make a collar. fill with remaining cream mixture. cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days. (if completely frozen, let thaw for about 10 min before serving.) run a warm knife around both sides of paper and remove collars. serve with fresh berries.