Individual Chocolate Espresso Souffles Recipe

Ingredients
<br>- nonstick cooking spray
<br>- 2 tablespoons granulated sugar
<br>- 1/2 cup NESTLE® TOLL HOUSE® Baking Cocoa
<br>- 1/2 cup hot water
<br>- 3 tablespoons French Roast NESCAFE® Gourmet Instant Coffee
<br>- 2 tablespoons butter
<br>- 3 tablespoons all-purpose flour
<br>- 3/4 cup NESTLE® CARNATION® Evaporated Fat Free Milk
<br>- 3/4 cup granulated sugar, divided
<br>- 4 large egg whites
<br>- 1 pinch salt
<br>- powdered sugar
<br><p></p>Directions
<br>step 1: PREHEAT oven to 375 degrees F.  Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
<br>step 2: COMBINE cocoa, water and Nescafe in medium bowl; stir until smooth.  Melt butter in small saucepan over medium heat.  Stir in flour; cook, stirring constantly, for 1 minute.  Stir in evaporated milk and 1/2 cup sugar.  Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.  Remove from heat.  Add to cocoa mixture; stir until smooth.
<br>step 3: BEAT egg whites and a pinch of salt in small mixer bowl until soft peaks form.  Gradually beat in remaining sugar until stiff peaks form.  Fold 1/4 of egg whites into chocolate mixture to lighten.  Fold in remaining egg whites gently but thoroughly.  Pour mixture into prepared cups, filling 3/4 full.  Place on baking sheet.
<br>step 4: BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.  Sprinkle with powdered sugar.  Serve immediately.
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Ingredients
- nonstick cooking spray
- 2 tablespoons granulated sugar
- 1/2 cup NESTLE® TOLL HOUSE® Baking Cocoa
- 1/2 cup hot water
- 3 tablespoons French Roast NESCAFE® Gourmet Instant Coffee
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 cup NESTLE® CARNATION® Evaporated Fat Free Milk
- 3/4 cup granulated sugar, divided
- 4 large egg whites
- 1 pinch salt
- powdered sugar

Directions
step 1: PREHEAT oven to 375 degrees F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
step 2: COMBINE cocoa, water and Nescafe in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.
step 3: BEAT egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
step 4: BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

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