Frozen Mocha Soufflé with Cinnamon Coffee Syrup

This dessert is a study in contrasts. It is ice cold yet warming with spice; it is rich with chocolate yet light as air.

While the name suggests baking, a “frozen soufflé” (or soufflé glacé) actually relies on the freezer rather than the oven to set its structure. It is essentially a sophisticated mousse or semifreddo, molded to look like a risen cake.

The base is a custard infused with ground coffee and melted chocolate, lightened with whipped cream. But the true magic lies in the syrup: a reduction of coffee and cinnamon that is drizzled over the unmolded dessert, providing a sharp, sweet bite against the creamy mousse. Because it requires a long freeze, it is the perfect “do-ahead” dessert for a dinner party.

Prep time: 35 minutes Freezing time: 8 hours (minimum) Yields: 6 servings

The Ingredients

The Cinnamon Coffee Syrup

• 6 cups brewed coffee (strong)
• 1 cup granulated sugar
• 1 stick of cinnamon

The Soufflé Base

• 2 cups milk
• 2/3 cup granulated sugar
• 1/3 cup ground coffee (medium grind)
• 3 oz semi-sweet chocolate, chopped
• 6 egg yolks, beaten
• 1/3 cup granulated sugar (for the yolks)
• 1 cup heavy whipping cream

Instructions

1. Make the Syrup: In a saucepan over medium-high heat, combine the 6 cups of brewed coffee, 1 cup of sugar, and the cinnamon stick. Bring to a boil, then reduce the heat slightly and let it simmer. You want to reduce this mixture significantly until it reaches a thick, syrup-like consistency. (Be patient, this takes time). Set aside to cool.
2. Infuse the Milk: In a separate saucepan, heat the milk with the 2/3 cup of sugar and the 1/3 cup of ground coffee. Stir well to dissolve the sugar. Bring just to a simmer.
3. Melt the Chocolate: Reduce the heat to very low. Add the chopped semi-sweet chocolate to the milk mixture, stirring constantly until the chocolate is completely melted and incorporated.
4. Temper the Yolks: In a bowl, whisk the egg yolks with the remaining 1/3 cup of sugar until pale.
   • Tempering: Slowly pour a small ladle of the hot chocolate-coffee mixture into the eggs while whisking vigorously. This warms the eggs without scrambling them.
5. Cook the Custard: Pour the warmed egg mixture back into the saucepan. Cook over low heat for about 5 minutes, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Do not let it boil.
6. Strain and Cool: Strain the custard through a fine-mesh sieve into a metal bowl to remove the coffee grounds and any bits of egg. Place this metal bowl into a larger bowl filled with ice water to cool the mixture down rapidly. Stir occasionally until cold.
7. Fold and Freeze: Whip the heavy cream until it holds soft peaks. Gently fold the whipped cream into the cold chocolate custard until no white streaks remain.
   • Pour the mixture into individual soufflé dishes (ramekins).
   • Place in the freezer for at least 8 hours to set.
8. Serve:
   • Transfer the dishes from the freezer to the refrigerator 1 to 2 hours before serving to allow them to soften slightly.
   • To serve, run a warm knife around the edge to unmold the soufflé onto a plate (or serve directly in the dish). Drizzle generously with the reduced cinnamon coffee syrup.

Notes from the Kitchen

• The Grind: Use a medium grind for the coffee in the milk infusion. If the grind is too fine (espresso grind), it may pass through your sieve and make the texture gritty.
• The Syrup Reduction: Reducing 6 cups of liquid to a syrup takes patience. Keep an eye on it toward the end so it doesn’t scorch. It should coat a spoon when ready.
• Make Ahead: You can make the frozen soufflés several days in advance. Just cover them tightly with plastic wrap once they are frozen solid to prevent freezer burn.

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Frozen Mocha Soufflé with Cinnamon Coffee Syrup

An elegant frozen dessert that bridges the gap between a mousse and a gelato. This "soufflé" features a rich custard base infused with ground coffee and melted chocolate, lightened with whipped cream, and frozen to perfection. It is served with a decadent, homemade cinnamon-coffee reduction syrup that offers a sharp, sweet contrast to the creamy base.

Courses: Desserts

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Prep Time 35 mins Rest Time 8 hrs Total Time 8 hrs 35 mins Difficulty: Intermediate Servings: 6

Ingredients

Servings

The Cinnamon Coffee Syrup

• 6 cups brewed coffee (strong)
• 1 cup granulated sugar
• 1 stick of cinnamon

The Soufflé Base

• 2 cups milk
• ²⁄₃ cup granulated sugar
• ¹⁄₃ cup ground coffee (medium grind)
• 3 oz semi-sweet chocolate, chopped
• 6 egg yolks, beaten
• ¹⁄₃ cup granulated sugar (for the yolks)
• 1 cup heavy whipping cream

Ingredients

Make the Syrup:

1. In a saucepan over medium-high heat, combine the 6 cups of brewed coffee, 1 cup of sugar, and the cinnamon stick. Bring to a boil, then reduce the heat slightly and let it simmer. You want to reduce this mixture significantly until it reaches a thick, syrup-like consistency. Set aside to cool.

Infuse the Milk:

1. In a separate saucepan, heat the milk with the 2/3 cup of sugar and the 1/3 cup of ground coffee. Stir well to dissolve the sugar. Bring just to a simmer.

Melt the Chocolate:

1. Reduce the heat to very low. Add the chopped semi-sweet chocolate to the milk mixture, stirring constantly until the chocolate is completely melted and incorporated.

Temper the Yolks:

1. In a bowl, whisk the egg yolks with the remaining 1/3 cup of sugar until pale.

Tempering:

1. Slowly pour a small ladle of the hot chocolate-coffee mixture into the eggs while whisking vigorously. This warms the eggs without scrambling them.

Cook the Custard:

1. Pour the warmed egg mixture back into the saucepan. Cook over low heat for about 5 minutes, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Do not let it boil.

Strain and Cool:

1. Strain the custard through a fine-mesh sieve into a metal bowl to remove the coffee grounds and any bits of egg. Place this metal bowl into a larger bowl filled with ice water to cool the mixture down rapidly. Stir occasionally until cold.

Fold and Freeze:

1. Whip the heavy cream until it holds soft peaks. Gently fold the whipped cream into the cold chocolate custard until no white streaks remain.
2. Pour the mixture into individual soufflé dishes (ramekins).
3. Place in the freezer for at least 8 hours to set.

Serve:

1. Transfer the dishes from the freezer to the refrigerator 1 to 2 hours before serving to allow them to soften slightly.

   To serve, run a warm knife around the edge to unmold the soufflé onto a plate (or serve directly in the dish). Drizzle generously with the reduced cinnamon coffee syrup.

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