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