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    Souffle: Hot Mocha Rum Souffles


    Source of Recipe


    Christine McFadden & Christine France

    List of Ingredients




    2 tablespoons unsalted butter -- melted
    1/2 cup cocoa powder
    6 tablespoons superfine sugar
    1/4 cup strong black coffee
    2 tablespoons dark rum
    6 egg whites
    confectioner's sugar -- for dusting

    Recipe



    Preheat oven to 375ºF. Grease six 1-cup souffle dishes with melted butter. Mix 1 tbsp. of the cocoa powder with 1 tbsp. of the superfine sugar in a bowl. Pour the mixture into each of the dishes in turn, rotating them so they are evenly coated.

    Mix the remaining cocoa powder with the coffee and rum in a medium bowl. Whisk the egg whites in a clean, grease-free bowl until they form firm peaks. Whisk in the remaining sugar. Stir a generous spoonful of the whites into the cocoa mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the prepared dishes, smoothing the tops. Place on the hot baking sheet, and bake for 12-15 minutes or until puffed up. Serve immediately, dusted with confectioner's sugar.

 

 

 

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