Chilled mocha soufflé

Dark chocolate and coffee make this chilled mocha soufflé a delicious dessert that’s easier to make than it looks

Prepare ahead • Serves 6-8 • Ready in 40 mins, plus chilling

6 free-range eggs, separated

175g caster sugar, plus 2tbsp

2tbsp Tia Maria or Kahlúa

250g dark chocolate, broken into pieces (use no more than 55% cocoa solids)

4tbsp strong black coffee

250g unsalted butter, softened 150ml whipping cream, for rosettes

1 Tie a double fold of greaseproof paper around a 1 litre soufflé dish, 5-7cm above the rim. Secure with sticky tape.

2 Beat the eggs yolks and sugar together until the mixture is pale, thick and leaving a ribbon trail. Beat in the liqueur. Put the bowl over a pan

of barely simmering water and beat until thick. Remove the bowl and beat until cool. 3 Melt the chocolate with the coffee and beat in the softened butter, a little at a time, until smooth. Set aside and leave to cool. Mix the chocolate and egg yolk mixtures well.

4 Beat the egg whites with a little salt until they form soft peaks.

Add 2tbsp sugar and beat until stiff. Fold 2tbsp egg white into the chocolate mixture, then add the rest. Try not to knock out too much air.

Pour the mixture into the dish and smooth the surface. Chill for at least 3 hrs. This dessert will keep for up to 3 days in the fridge.

5 Remove the paper collar. Pipe rosettes of whipped cream around the edge, and decorate with chocolate-coated coffee beans. >>