Mocha Souffles Recipes

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.

Steps:

• 1. Allow egg whites to stand at room temperature for 30 minutes. 2. Meanwhile, in a small saucepan, combine sugar, cocoa powder, cornstarch, and coffee crystals. Stir in evaporated milk all at once. Cook and stir over medium heat until bubbly. Remove from heat. Stir in vanilla. Pour into a small bowl. Cover surface of mixture with plastic wrap. Set aside. 3. Preheat oven to 375 degrees F. In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). 4. Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten. Fold in the remaining beaten egg white mixture. Gently pour into two ungreased 1-cup souffle dishes. Place souffle dishes in a shallow baking pan. 5. Bake for 15 to 20 minutes or until a knife inserted near the centers comes out clean. Serve immediately sprinkled with powdered sugar, if desired. Tip *Sugar Substitutes: Choose Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 4 1/2 teaspoons sugar.

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.