Semi Frozen Coffee Souffles

Cover each portion of the soufflé dish with a 4 cm high paper sleeve – preferably made of parchment paper or half cardboard – and tie it with kitchen string.

Put the chocolate into a small pan and let it melt on a very low fire. Stir in the almond slivers. Pour onto parchment paper and cool in the refrigerator. Coarsely chop the chocolate almonds.

Whip instant coffee, egg yolks, sugar and liqueur to a thick cream. Then place over a hot water bath and continue beating until the cream binds slightly. Then whip in an ice water bath until cooled.

Whip the cream until stiff and fold into the cream. Stir in half of the chocolate almonds. Pour the crem into the molds provided. Sprinkle with the remaining almond kernels. Freeze the souffles for at least 120 minutes.

To serve, remove the sleeves from the ramekins and bring the souffles to the table on the spot.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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