Frozen Chocolate And Coconut Soufflés - cooking recipe

Ingredients

1/4 cup unsweetened cocoa powder
2 tsp flour
1/3 cup plus 2 tbsp sugar
3/4 cup milk
2 None eggs, separated
2 oz white chocolate, melted
3/4 cup coconut cream
1 1/4 cups heavy cream
None None Whipped cream, to serve

Preparation

Place collar of foil around each of six 1/2-cup souffle dishes or ramekins; secure with string.
Combine sifted cocoa powder and flour with 1/3 cup sugar in small saucepan. Gradually stir in milk. Stir constantly on medium heat until mixture boils and thickens slightly. Remove from heat. Quickly stir in lightly beaten egg yolks. Transfer mixture to large bowl. Cover with plastic wrap; cool to room temperature.
Combine white chocolate and coconut cream in large bowl.
Beat egg whites in small bowl with electric mixer until soft peaks form. Beat in 2 tbsp sugar, a tablespoon as a time, until dissolved. Beat cream in medium bowl with electric mixer until soft peaks form.
Gently fold half the egg white mixture and half the whipped cream into cocoa mixture. Fold the remaining egg white mixture and whipped cream into white chocolate mixture. Drop teaspoonsfuls of both mixtures into each dish. Using a skewer, swirl through mixtures for a marbled effect.
Freeze souffles for several hours or until just firm. Remove collars. Serve with additional whipped cream.