Name: Iced coffee soufflé recipe
Yield: Serves: 6–8
Ingredients: 1tbsp good-quality instant coffee granules or powder; 30g (1oz) dark chocolate, broken into pieces, plus a little extra, grated, to decorate; 1tbsp brandy or dark rum; 2 medium eggs, separated; 142ml (¼pt) pot double cream; 60g (2oz) caster sugar

By GoodtoKnow

published 13 August 2007

in Recipes

This so-simple-to-make dessert tastes absolutely divine - and it's seriously impressive at dinner parties

Want to make sure you're doing everything to make the perfect coffee drink? Then why not follow our simple guide on how to make iced coffee for the perfect result every time.

Ingredients

1tbsp good-quality instant coffee granules or powder
30g (1oz) dark chocolate, broken into pieces, plus a little extra, grated, to decorate
1tbsp brandy or dark rum
2 medium eggs, separated
142ml (¼pt) pot double cream
60g (2oz) caster sugar

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Method

Put the coffee, 1tbsp of hot water and the chocolate in a small bowl and microwave on full power for 30 seconds, or melt over a pan of simmering water. Add the brandy or rum and stir to make a smooth sauce. Set aside.
Whisk the egg whites in a bowl, whisk the cream in another bowl and whisk the egg yolks and sugar in a third large bowl until thick and creamy.
To the third bowl, add the chocolate sauce and mix well, then fold in the cream. Lastly, fold in the egg whites.
Pour into six small ramekins or eight espresso-size cups or glasses. Freeze for about 4 hours.
To serve, take out of the freezer 10 mins before serving and sprinkle with grated chocolate.

Top Tip for making Iced coffee soufflé

You can keep these desserts in the freezer for up to one month.

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