Iced Chocolate Soufflés


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

You don’t have to worry about these soufflés puffing up since paper collars give them their raised appearance. The mixture will also set to a perfect airy consistency without any stirring in the freezer.


  • 25 g (1 oz) cocoa powder
  • 50 g (2


Prepare individual ramekins by wrapping a collar of baking parchment around each one to extend 3.5 cm (1½ inches) above the top of the dish and tape in place. Melt the cocoa, chocolate and 4 tablespoons of the water together in the top of a double saucepan set over hot but not boiling water. In a heavy-bottomed small saucepan dissolve the sugar in the remaining water, bring it to the boil and b