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Chocolate Mocha Souffle Recipe


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Adding the coffee into the standard soufflé is destined to make this delicious dessert even better.  A winner every time.

Ingredients:Chocolate Mocha Souffle

8.5 oz (240g) chocolate

1 stick(1/2 cup) margarine

1 tbsp coffee granules dissolved in

1 tbsp boiling water

4 whole eggs

4 egg yolks

¾ cup sugar

¾ cup flour



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt  chocolate and margarine together in a double boiler and set aside. 
  3. Beat the eggs and yolks in the bowl of an electric mixer, fitted with a beater attachment, until fluffy.
  4. Add chocolate mixture to egg mixture, then add the dissolved coffee and sugar.  Mix until fully combined.  Then add the flour by hand, gently folding it in.
  5. Pour batter into small ramekins to half the total desired height of the cake.  Drop one ball of ganache into the center of each ramekin. 
  6. Pour batter on top of the ganache ball to reach the full height of the cake.
  7. Bake for 15-20 minutes or until edges are solid but not over-baked. 
  8. Serve immediately or freeze and re-warm right before serving.


Truffle Ganache


       8.5 oz. + 2 squares Rosemarie chocolate

      ½ cup whip



  1. Heat whip on low.  Remove from flame and add chocolate.
  2. Allow chocolate to melt, stirring if necessary.  Pour ganache into a small bowl and freeze.
  3. Defrost ganache in refrigerator for 1 hour before using.  Use a melon-baller to scoop out balls of ganache for molten cakes.