Frozen Chocolate Mocha Soufflé


30-45 minutes

The LINDT Excellence 70%



  • 125ml milk
  • 200ml cream
  • 30g instant mocha coffee
  • 100g LINDT Excellence 70%
  • 3 eggs
  • A pinch of salt
  • 75g sugar
  • 100g melted LINDT Excellence 70% for pouring
  • Coarsely chopped or crushed Amaretti biscuits for sprinkling


  • 1

    Heat the milk

    • Heat the milk, cream and instant mocha coffee, then remove from the heat, leaving it to stand for about 15 minutes.

  • 2

    Add coffee

    • Meanwhile, in each espresso or mocha cup, insert a strip of baking paper, ca. 3cm wide and 10cm long, in such a way that the soufflé can rise about 2cm above the rim of the cup. Use sellotape to hold this strip in place. Break the chocolate into small pieces.

  • 3

    Separate the eggs

    • Separate the eggs. Using a bain-marie, beat the egg yolks into the mocha-cream-milk mixture until it has a thick consistency. Gradually add the pieces of chocolate, stirring as it melts into the hot cream. Allow to cool.

  • 4

    Add a pinch

    • Add a pinch of salt to the egg whites and beat until stiff. Gradually add the sugar whilst beating. Then fold it carefully into the chocolate cream mixture.

  • 5

    Pour the mixture

    • Pour the mixture into each cup till it reaches the top of the paper ring, and place in the freezer for 4 hours.

  • 6


    • Remove the paper strips from the cups. Pour some melted chocolate onto the frozen soufflés. Sprinkle with the crushed amaretti for decoration, and serve.