Mocha Souffle Recipe
Ingredients
4 tablespoons cornstarch
1 1/4 cups milk
3/4 cup sugar
2 tablespoons butter
4 ounces semisweet chocolate
2 tablespoons instant coffee powder
2 tablespoons water
4 eggs, separated
2 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Directions
Lightly butter a 2 1/2-quart souffle dish.
Cut a 12-inch-wide sheet of foil 4 inches longer than the circumference of the souffle dish.
Fold into thirds, lengthwise.
Butter it lightly.
Place buttered side of foil inward around dish, extending 2 1/2 inches above the rim.
Double-fold the ends to seal tightly.
Mix cornstarch and part of the milk in a saucepan.
Mix in remaining milk and 1/2 cup of the sugar.
Stirring, bring to a boil and cook until thickened.
Dot with the butter.
Melt chocolate with instant coffee and water over hot water.
Transfer the sauce mixture to a bowl and mix in the egg yolks, one at a time.
Then beat in the chocolate mixture.
Cut a 12-inch-wide sheet of foil 4 inches longer than the circumference of the souffle dish.
Fold into thirds, lengthwise.
Butter it lightly.
Place buttered side of foil inward around dish, extending 2 1/2 inches above the rim.
Double-fold the ends to seal tightly.
Mix cornstarch and part of the milk in a saucepan.
Mix in remaining milk and 1/2 cup of the sugar.
Stirring, bring to a boil and cook until thickened.
Dot with the butter.
Melt chocolate with instant coffee and water over hot water.
Transfer the sauce mixture to a bowl and mix in the egg yolks, one at a time.
Then beat in the chocolate mixture.
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