How to Make Cold Chocolate Soufflè?


Egg yolks  –  4

Sugar – 1 cup

Water –  1/4 cup

Unsweetened chocolate  –  8 ounces (melted)

Egg Whites  –  6   (at room temperature)

Coffee flavored liqueur, dark rum, or strong coffee  –  2 tbsp

Heavy cream –  1 1/2 cups

Optional garnishes:

Warm chocolate sauce

Whipped cream


Tear off a piece of wax paper long enough to fit around a I – quart soufflè dish. Fold the paper in half lengthwise and brush one side lightly with vegetable oil. Tie the paper around the soufflè dish with the oiled side inward and the folded edge extending 2 inches above the rim . In a small bowl, beat the egg yolks until thick and creamy.

In a small heavy saucepan, bring 3/4 cup of the sugar and the water to a boil over moderate heat, stirring until the sugar has dissolved. Boil , uncovered, until a candy thermometer registers  238′ F or until a soft ball forms when a small amount of the syrup is dropped into a saucer of cold water – 5 to 7 minutes.

Beating constantly with an electric mixer at high-speed, add the syrup to the yolks in a steady stream. Continue to beat until the mixture is room temperature – 8 to 10 minutes. Blend in the chocolate and liqueur.

In a medium-size bowl, beat the egg whites until they form soft peaks. Add the remaining 1/4 cup of sugar a little at a time and continue to beat until stiff.  Stir 1/4 of the whites into the chocolate mixture, then gently but thoroughly fold in remaining whites.

In the bowl in which the egg whites were beaten. Whip the cream until soft peaks form. Gently but thoroughly fold the whipped cream into the chocolate mixture, then spoon into the prepared mold. Cover loosely with plastic wrap.

(At this point the soufflè can be stored. Freeze until solid, about 8 hours, then rewrap tightly with plastic wrap and aluminum foil. Will keep for up to 5 days at 0′ F)

Chill for at least 2 and up to 24 hours. When ready to serve, remove the collar; serve the soufflè with a warm chocolate sauce and whipped cream, if desired. Serve now.

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