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Cold Chocolate Souffle with Raspberry Sauce

Cold Chocolate Souffle with Raspberry Sauce
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Yield: Makes 10 to 12 servings.

Is there anyone "with soul so dead" who doesn't love the mixture of chocolate and raspberry? This souffle is no exception: the rich chocolate and slightly tart raspberry flavors are meant for each other.

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  • 4 whole eggs plus 3 egg yolks
  • 1/2 cup sugar
  • 1-1/2 tablespoons unflavored gelatin
  • 1/4 cup water
  • 2 teaspoons orange juice
  • 5 ounces dark sweet chocolate
  • 1/2 ounce unsweetened chocolate
  • 3 tablespoons strong coffee
  • 2 tablespoons brandy
  • 1/2 cup heavy cream
  • Raspberry Sauce (recipe follows)


Combine whole eggs, egg yolks, and sugar in a 2-quart bowl, and beat for 15 minutes with an electric mixer. Soften the gelatin in a mixture of the water and orange juice; dissolve over hot water and let cool. Melt the chocolate in a heavy pan with the coffee and brandy. Add the cooled gelatin and melted chocolate mixture to the beaten eggs and mix well. Whip the cream to soft peaks and fold in. Oil a 6-inch band of waxed paper and tie it around the rim of a 1-quart souffle dish to form a collar. Fill the dish with the souffle mixture to about 3 inches above the rim and chill until set. Remove the paper. If desired, press shredded sweet chocolate around the exposed sides of the souffle. Serve with Raspberry Sauce.

Raspberry Sauce


  • 1 cup raspberry juice (from fresh or frozen berries)
  • 1 cup water
  • 4 tablespoons sugar
  • 2 teaspoons cornstarch


This raspberry sauce would no doubt make an excellent topping for many other of the puddings and mousses in this collection (especially the lemon). It's certainly perfection here.
Bring juice, water, and sugar to a boil. Add cornstarch dissolved in enough water to make a thick paste. Cook until slightly thickened. Cool before serving. Makes about 2 cups.
Updated Wednesday, October 3rd, 2007

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