Twice-Baked Mocha Soufflé Recipe

Twice-Baked Mocha Soufflé Recipe

The perfect way to end a meal, these mini mocha soufflés can be made up to three hours ahead, then reheated just before serving.

Ingredients : (Serves 6)

75 g/3 oz/6 tablespoons unsalted (sweet) butter, softened

90 g/3½ oz dark (bittersweet) or plain (semisweet) chocolate, grated

30 ml/2 tablespoons ground coffee

400 ml/14 fl oz milk

40 g/1½ oz plain (all-purpose) flour, sifted

15 g/½ oz/2 tablespoons cocoa powder, sifted

3 eggs, separated

50 g/2 oz/¼ cup caster (superfine) sugar

175 ml/6 fl oz/¾ cup creamy chocolate or coffee liqueur

Method :

Preheat the oven to 200C/400F/Gas 6. Thickly brush 6 X 150 ml/¼ pint dariole moulds or mini ovenproof bowls with 25 g/1 oz/2 tablespoons of the butter. Coat with 50 g/2 oz of the grated chocolate. Put the ground coffee in a small bowl. Heat the milk until almost boiling and pour over the coffee. Infuse for 4 minutes and strain, discarding the grounds.


Melt the remaining butter in a small pan, stir in the flour and cocoa to make a roux. Cook for about 1 minute, then gradually add the coffee milk, stirring all the time to make a very thick sauce. Simmer for 2 minutes. Remove from the heat and stir in the egg yolks. Cool for 5 minutes, then stir in the remaining chocolate. Whisk the egg whites until stiff, then gradually whisk in the sugar. Stir half into the sauce to loosen, then fold in the remainder.


Spoon the mixture into the moulds or bowls and place in a roasting pan. Pour in enough hot water to come two-thirds of the way up the sides of the tins. Bake the soufflés for 15 minutes. Turn them out on to a baking sheet and leave to cool completely. Before serving, spoon 15 ml/1 tablespoon chocolate or coffee liqueur over each pudding and reheat in the oven for 6-7 minutes. Serve on individual plates with the remaining liqueur poured over.

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