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Ingredients
| granulated sugar: 2 Tbl |
| unsweetened cocoa powder (sifted): 1/2 cup |
| water: 1/2 cup (hot) |
| instant coffee: 3 Tbl |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| nonfat canned evaporated milk: 3/4 cup |
| granulated sugar: 3/4 cup (divided) |
| eggs: 4 (whites) |
| salt: 1/8 tsp |
| powdered sugar (unsifted): 2 Tbl |
Individual Chocolate Espresso Souffles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- PREHEAT oven to 375°F.
- Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
- COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth.
- Melt butter in a small saucepan over medium heat.
- Stir in flour; cook, stirring constantly, for 1 minute.
- Stir in evaporated milk and ½ 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 a small mixing bowl until soft peaks form.
- Gradually beat in remaining sugar until stiff peaks form.
- Fold ¼ of egg whites into chocolate mixture to lighten.
- Fold in remaining egg whites gently but thoroughly.
- Pour mixture into prepared cups, filling ¾ 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.