Share your Lindt creations on Social using #MyLindtDessert
Frozen Chocolate Mocha Soufflé
The LINDT Excellence 70%
30-45 minutes
  • 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

Heat the milk

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


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.


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.


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.


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.



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