Chilled Mocha Souffle Recipe

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serves: 6 - 8
Prep: 30 min
Cooking: 10 min


  • 6 eggs, separated
  • 175g (6oz) caster sugar, plus 2tbsp
  • 2tbsp Tia Maria or Kahlúa
  • 250g (9oz) dark chocolate, broken into pieces (use no more than 55 per cent cocoa solids)
  • 4tbsp strong black coffee
  • 250g (9oz) unsalted butter, softened
  • 150ml (¼pt) whipping cream, for rosettes


  • Tie a double fold of greaseproof paper around a 1 litre (1¾pt) soufflé dish, 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.

  • Beat the yolks and sugar together until the mixture is pale, thick and leaving a ribbon trail. Beat in the liqueur. Place the bowl over a pan of barely simmering water and beat until thick. Remove bowl and beat until cool.

  • Melt the chocolate with the coffee and beat in the softened butter, a little at a time, until smooth. Set aside and leave to cool.

  • Mix the chocolate and egg mixtures well.

  • Beat the egg whites with a little salt until they form soft peaks. Add 2 tablespoons of sugar and beat until stiff. Fold 2 tablespoons of egg whites into the chocolate mixture, then add the rest. Try not to knock out too much air.

  • Pour the mixture into the dish and smooth the surface. Chill for at least three hours.

  • Remove the paper collar. Pipe rosettes of whipped cream around the edge, and decorate with chocolate-coated coffee beans.

Top Tip for making Chilled Mocha Souffle

This dessert will keep for up to 3 days in the fridge.

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(17 ratings)
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