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Souffle: Individual Chocolate Espresso Souffles

Source of Recipe

www.verybestbaking.com


List of Ingredients

2 tablespoons sugar
1/2 cup baking cocoa
1/2 cup hot water
3 tablespoons French roast instant coffee
2 tablespoons butter
3 tablespoons flour
3/4 cup evaporated milk
3/4 cup sugar, divided
4 large egg whites
1 pinch salt
powdered sugar


Recipe

PREHEAT oven to 375ºF. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar. Combine cocoa, water and Nescafé in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.