Mocha Souffles

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Recipe Author:

Woodland Free Range Eggs


  • 1 tbsp Butter
  • 35g cocoa powder
  • 1 tbsp instant coffee
  • 80ml water
  • 6 Woodland Free Range eggs whites
  • 100g caster sugar plus extra to sprinkle on the ramekins
  • Pinch of cream of tartar
  • Extra cocoa powder to dust
View Method Mocha Souffles


  1. Preheat the oven to 190 C.
  2. Place the cocoa and coffee in a saucepan with 80 ml water and stir over low heat until dissolved. Let cool.
  3. Butter well 6 ramekins and sprinkle the inside with extra caster sugar shaking off any excess.
  4. Whisk the egg whites in an electric mixer until soft peaks form. Slowly add the caster sugar and cream of tartar and continue to beat until stiff peaks form.
  5. Gently fold a little egg white into the mocha mixture then add mixture to remaining egg whites .Fold in to just combine keeping as much air in the mixture as possible.
  6. Fill each ramekin to the top. Place on a baking tray and bake for 12-15 minutes until well risen.
  7. Dust with extra cocoa and serve immediately

Handy Tips

We made our Souffles in Le Creuset Stoneware Ramekins 9cm.

View Ingredients Mocha Souffles
View Method Mocha Souffles
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