Frozen chococcino soufflés

Frozen chococcino soufflés

100 Best Cakes and Desserts
Mark Roper

It is best to prepare these frozen soufflés 4–6 hours before required. Make them in your most attractive small coffee cups.


Quantity Ingredient
250ml milk
1/2 vanilla pod, split lengthwise
2 egg yolks
55g caster sugar
25g plain fl, sifted
60g dark chocolate, chopped
250ml cream, whipped until firm
3 egg whites
pinch cream of tartar
50g icing sugar, plus extra, for dusting
dutch cocoa powder, for dusting


  1. Fit six small coffee cups with collars made from a double layer of baking paper, extending about 3 cm above the rims of the cups. Use string to hold the collars in place.
  2. Combine the milk and vanilla pod in a small saucepan and bring to the boil.
  3. Using electric beaters, beat the egg yolks and caster sugar in a heatproof bowl for about 2 minutes. Stir in the sifted flour until just combined. Pour the hot milk onto the mixture and whisk until combined. Return the mixture to the saucepan and cook over medium heat, whisking constantly, for 1–2 minutes or until thickened. Transfer to a bowl and whisk in the chocolate. Discard the vanilla pod and set aside to cool.
  4. Fold the whipped cream into the cold custard.
  5. Using electric beaters, beat the egg whites and cream of tartar until slightly stiff. Add the icing sugar and beat until stiff peaks form. Gently fold into the custard.
  6. Spoon the mixture into the prepared cups to about 2 cm above the rims. Place the soufflés in the freezer to set for about 4–6 hours.
  7. Remove the soufflés from the freezer 5 minutes before serving. Dust with cocoa powder and icing sugar, carefully remove the paper collars and serve immediately.
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