| Individual Chocolate Espresso Souffles |
| These decadent but delicate chocolate soufflés have a slightly creamy center and a hint of coffee! |
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Nonstick cooking spray |
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| 2 Tbs |
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granulated sugar |
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| 1/2 cup |
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NESTLÉ® TOLL HOUSE® Baking Cocoa |
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| 1/2 cup |
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hot water |
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| 3 Tbs |
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French Roast NESCAFÉ® Gourmet Instant Coffee |
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| 2 Tbs |
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butter |
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| 3 Tbs |
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all-purpose flour |
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| 3/4 cup |
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NESTLÉ® CARNATION® Evaporated Fat Free Milk |
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| 3/4 cup |
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granulated sugar, divided |
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| 4 |
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large egg whites |
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| pinch |
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of salt |
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Powdered sugar |
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| 1 |
Preheat oven to 375° F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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. |
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| Servings: 8 |
| Preparation time: 15 minutes |
| Cooking time: 18 minutes |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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