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Mocha Souffle

Diet.Chef's picture
  Egg whites 6
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Unsweetened cocoa powder 3 Tablespoon
  Instant coffee crystals 2 Teaspoon
  Canned evaporated skim milk 1 Cup (16 tbs)
  Liqueur 1 Tablespoon (Orange Or Coffee Flavored)
  Vanilla 1 1⁄2 Teaspoon
  Cream of tartar 1⁄2 Teaspoon

Bring egg whites to room temperature (about 1 hour).
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 till 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 mixer bowl beat egg whites and cream of tartar till 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 souffle dish.
Bake in a 375° oven 20 to 25 minutes or till a knife inserted near the center comes out clean.

Recipe Summary

Difficulty Level: 
Side Dish

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Mocha Souffle Recipe