Individual Chocolate Espresso Souffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons sugar
• 1/2 cup baking cocoa
• 1/2 cup hot water
• 3 tablespoons instant coffee
• 2 tablespoons butter
• 3 tablespoons flour
• 3/4 cup fat-free evaporated milk
• 3/4 cup sugar, divided
• 4 egg whites
• 1/8 teaspoon salt
• 2 tablespoons powdered sugar

Recipe

• 1 preheat oven to 375°f.
• 2 spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
• 3 combine cocoa, water and nescafé in a medium bowl; stir until smooth.
• 4 melt butter in a small saucepan over medium heat.
• 5 stir in flour; cook, stirring constantly, for 1 minute.
• 6 stir in evaporated milk and ½ cup sugar.
• 7 cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
• 8 remove from heat.
• 9 add to cocoa mixture; stir until smooth.
• 10 beat egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
• 11 gradually beat in remaining sugar until stiff peaks form.
• 12 fold ¼ of egg whites into chocolate mixture to lighten.
• 13 fold in remaining egg whites gently but thoroughly.
• 14 pour mixture into prepared cups, filling ¾ full.
• 15 place on baking sheet.
• 16 bake for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
• 17 sprinkle with powdered sugar.
• 18 serve immediately.