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Apricot Mocha Soufflé

Wow your dinner guests with this OMS-friendly take on a mocha souffle, made with cocoa, coffee and apricots.

Time 35 Minutes
Skill Level Intermediate

Ingredients List

Serves 4
  • 0.5 cup dried apricots (cover with boiling water and soak for 30 minutes)
  • 35 g cocoa powder
  • 1 tbsp instant coffee
  • 100 g caster sugar (plus extra to sprinkle)
  • 6 medium egg whites
  • 1 pinch cream of tartar
  • 1 dusting icing sugar
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 190 degrees.
  2. Place the cocoa and coffee in a pan with 1/3 cup (80ml) cold water and stir over low heat until dissolved.
  3. Increase heat to medium-high and simmer for two minutes, then set aside to cool for five minutes.
  4. Drain apricots and stir into chocolate mixture.
  5. Grease four 1-cup soufflé bowls with olive oil and sprinkle caster sugar, shaking off any excess.
  6. Whisk egg whites in an electric mixer until soft peaks form.
  7. Slowly add caster sugar and cream of tartar and continue to beat until stiff peaks.
  8. Fold a little egg white into chocolate mixture, then add the mixture into remaining egg whites and fold in to just combine.
  9. Fill each soufflé dish to top.
  10. Place on baking tray and bake for 12 mins or until risen.
  11. Dust with icing sugar and serve immediately.