- 1/2 cup (125 mL) milk
- 3/4 cup + 1 tbsp (200 mL) 35% whipping cream
- 30g instant mocha coffee
- 2 bars (200 g) Lindt Excellence 70% Cacao Dark Chocolate (separated)
- 3 eggs
- Pinch of salt
- 1/3 cup (80 mL) sugar
- Amaretti biscuits, coarsely chopped or crushed, for sprinkling
Heat milk, cream and instant mocha coffee, then remove from heat, leaving mixture to stand for about 15 minutes.
Meanwhile, in six espresso or mocha cups, insert a strip of baking paper, about 3cm wide and 10cm long, in such a way that the soufflé can rise about 2cm above the rim. Use tape to hold this strip in place. Break 1 bar of Lindt chocolate into small pieces.
Separate the eggs. Using a bain-marie, beat egg yolks into the mocha-cream-milk mixture until it has a thick consistency. Gradually add the pieces of chocolate, stirring as they melt into the hot cream. Allow to cool.
Add a pinch of salt to egg whites and beat until stiff. Gradually add sugar while beating. Fold it carefully into the chocolate cream mixture.
Pour mixture into each cup to top of paper ring. Place cups in the freezer for 4 hours.
Melt second bar of chocolate. Remove paper strips from the cups and pour some melted chocolate onto the frozen soufflés. Sprinkle with crushed amaretti for decoration, and serve.