Mocha Souffle Recipe
Finally a Mocha Souffle recipe that your palate will fall in love with! Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. It is highly recommended to try out this great Mocha Souffle recipe.
Ingredients
6 egg whites
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee crystals
1 cup canned evaporated skim milk
1 tablespoon orange or coffee flavored liqueur
1 1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
Directions
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.
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.
