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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