Mocha Souffle

posted by Sue Freeman 01-20-99 7:31 AM

Mocha Souffle

(You can make and freeze them and then put in oven from freezer for wonderful souffles desserts)

2 tsp sugar
2/3 cup divided sugar
1/4 cup flour
1/4 cup unsweetened cocoa powder
1 oz semisweet chocolate grated
pinch of salt
1 tsp instant coffee granuales (you can use more for more flavor if you want)
2 cups evaporated, fat free milk
1 tsp vanilla
pinch of cream of tartar
6 egg whites
Garnish is powdered sugar

Spray souffle cups ahead of time with nonstick spray. Sprinkle with two tsps sugar and set aside.

Combine 1/3 cup sugar, flour, cocoa powder, grated chocolate, salt and instant coffee in a medium saucepan. Pour in milk and heat until thickened and bubbling. Remove from heat and stir in vanilla. Pour into bowl and cool completely.

Whip egg whites with cream of tartar until soft peaks form. Add 1/3 cup sugar and continue beating until soft peaks form again. Fold egg whites into chocolate mixture a little at a time being very careful not to break down egg whites.

Divide into souffle dishes evenly. Cover and Freeze until firm. Put souffle dishes into a baking pan, let sit for 10 minutes and then and pour boiling water around cups and bake at 350 for approximately 40 minutes. Garnish with powdered sugar.

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