Whisky and Coffee Souffle is a superb dinner party dessert, which tastes like creamy Irish coffee. Serve it in individual souffle dishes and decorate each one with grated chocolate and whipped cream. One great advantage of this souffle is that it can be made well in advance and kept in a freezer until it is needed.4 eggs, separated
3 oz. sugar
2 tablespoons instant coffee powder
3 oz. dark cooking chocolate, grated
1 tablespoon water
3 tablespoons whisky
15 fl. oz. double cream , very stiffly whipped
In a large mixing bowl, using a wire whisk or rotary beater, beat the egg yolks, sugar and coffee together until the mixture is thick and creamy. Set the bowl aside.
In a small saucepan, melt 2 ounces of the chocolate and the water over very low heat, stirring constantly with a wooden spoon. Add the whisky and stir well to blend. Remove the pan from the heat and pour the chocolate mixture on to the egg mixture. Stir until the mixtures are thoroughly blended. Using a metal spoon, fold 10 fluid ounces of the cream into the chocolate mixture.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Using a metal spoon, carefully but thor-oughly fold the egg whites into the choc-olate mixture. Pour the mixture into individual souffle dishes or a l-pint souffle dish. Place the dishes or dish in the frozen food storage com- partment of the refrigerator and freeze for 4 hours. (If the souffle is to be stored in the freezer, it should be covered with freezer foil. Allow enough time for it to soften before serving.)
Remove the dishes or dish from the refrigerator. Fill a forcing bag, fitted with a 1-inch star nozzle, with the remaining cream. Pipe the cream around the edges of the souffle. Sprinkle over the remaining grated chocolate and serve the souffle at once.