A process for making a flavored souffle dessert product, including the following steps: Mixing and kneading of eggs, sugar, margarine/butter, flour, baking soda, salt and cocoa in a first mixing hopper to form a cookie dough; proofing the cookie dough in a proofing refrigerator at a temperature between 35.degree. and 45.degree. F. for a time period of at least 24 hours; stirring of a flavoring ingredient, corn syrup, vegetable oil, starch and water in a second mixing hopper to form a flavored paste filling; gelling of the flavored paste filling in a refrigerator at a temperature of 50.degree. F. for a time period of at least 12 hours; encrusting an amount of the cookie dough about an amount of the flavored paste filling using an encrusting and extrusion machine; extruding the encrusted cookie dough and the flavored paste filling using the encrusting and extrusion machine for forming a flavored souffle dessert product and the dessert product having a weight in the range of 160 to 200 grams per, inserting the dessert products into a silicone molded cookie tray having a plurality of cavities therein; baking the dessert products within the plurality of cavities of the cookie tray in an oven at a temperature of at least 350.degree. F. for a time period of at least 30 minutes; freezing the dessert products on a cooling rack within the plurality of cavities of the cookie tray in a freezer unit at a temperature of at least -20.degree. F. for a time period of at least 45 minnutes; removing the frozen dessert products from the plurality of cavities of the cookie tray to a conveyor belt; and placing the frozen dessert products in a shipping container for shipment to consumers.