Frozen Chocolate Mocha Soufflé

A dream dessert for coffee and chocolate lovers! Dazzle guests with an elegant mocha-inspired chocolate soufflé that provides the perfect after-dinner pick-me-up.

30 minutes
6 people



  • Heat milk, cream and instant mocha coffee, then remove from heat, leaving mixture to stand for about 15 minutes.
  • Meanwhile, in six espresso or mocha cups, insert a strip of baking paper, about 3 cm wide and 10cm long, in such a way that the soufflé can rise about 2 cm above the rim. Use tape to hold this strip in place. Break 1 bar of Lindt chocolate into small pieces.
  • Separate the eggs. Using a bain-marie, beat egg yolks into the mocha-cream-milk mixture until it has a thick consistency. Gradually add the pieces of chocolate, stirring as they melt into the hot cream. Allow to cool.
  • Add a pinch of salt to egg whites and beat until stiff. Gradually add sugar while beating. Fold it carefully into the chocolate cream mixture.
  • Pour mixture into each cup to top of paper ring. Place cups in the freezer for 4 hours.
  • Melt second bar of chocolate. Remove paper strips from the cups and pour some melted chocolate onto the frozen soufflés. Sprinkle with crushed amaretti for decoration, and serve.