Vanilla Mocha Souffle
|Butter||2 Tablespoon (At Room Temperature)|
|Unsweetened chocolate||1 Ounce|
|Coffee liqueur||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs), scalded|
|All purpose flour||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Tablespoon, sifted|
Preheat oven to 375°F.
Using 1 tablespoon butter, butter two 1 1/2-cup souffle dishes.
Sprinkle evenly with 1 tablespoon sugar.
Heat chocolate, 1 tablespoon liqueur, remaining 3 tablespoons sugar and milk in top of double boiler set over simmering water.
Melt remaining 1 tablespoon butter in small saucepan over medium heat.
Stir in flour until smooth.
Gradually add chocolate mixture, blending thoroughly.
Stir in vanilla.
Beat in yolk.
Remove from heat.
Beat egg whites in small bowl until stiff.
Carefully fold into chocolate mixture.
Divide between prepared dishes.
Bake until souffle is puffed and springy, about 15 to 20 minutes.
Meanwhile, whip cream until soft peaks form.
Add remaining liqueur and continue beating until stiff.