Mocha Souffles Recipes

COFFEE SOUFFLES WITH MOCHA SAUCE

Coffee Souffles with Mocha Sauce image

Categories Coffee Dairy Egg Dessert Bake Valentine's Day Quick & Easy Anniversary Ramekin Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/2 cup 1% milk
2 teaspoons cornstarch
1 teaspoon instant-coffee granules (not espresso)
5 tablespoons granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar
Accompaniment: mocha sauce

Steps:

Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

MOCHA SOUFFLE

Mocha Souffle image

Make and share this Mocha Souffle recipe from Food.com.

Provided by Punky Julster

Categories Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup canned evaporated skim milk
1 1/2 teaspoons vanilla
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur or 1 tablespoon coffee-flavored liqueur
2 teaspoons instant coffee crystals
6 egg whites
1/2 teaspoon cream of tartar
3 tablespoons unsweetened cocoa powder

Steps:

Allow egg whites to stand at room temperature for 30 minutes.
Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.
Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Nutrition Facts : Calories 103.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.7, Sodium 105, Carbohydrate 17.7, Fiber 0.9, Sugar 13.6, Protein 7.4

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