Mocha Souffles Food

MOCHA SOUFFLE

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.

COFFEE SOUFFLES WITH MOCHA SAUCE

Steps:

• Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
• Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
• Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
• Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

MOCHA SOUFFLES

Steps:

• Allow egg whites to stand at room temperature for 30 minutes.
• 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.
• Preheat oven to 375 degrees F.
• In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixture on medium speed until stiff peaks form (tips stand straight).
• Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten.
• Fold in remaining beaten egg whites.
• Gently pour into two ungreased 1-cup soufflé dishes.
• Place soufflé dishes in a shallow baking pan.
• Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean.
• Serve immediately sprinkled with powdered sugar, if desired.