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1
Preheat oven to 375 degrees F. Using the butter, grease 6 (8-ounce) oven-proof, straight-sided coffee cups or ramekins, and sprinkle each with 1 teaspoon sugar.
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2
Place prepared coffee cups or ramekins in the refrigerator while you prepare the batter.
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3
In a large metal bowl, combine the cocoa powder and 1/2 cup of sugar.
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4
Heat milk in a small saucepan, just until scalded.
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5
Pour milk over cocoa and whisk until smooth and sugar is dissolved.
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6
Whisk in egg yolks and vanilla.
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7
In a mixing bowl, beat the egg whites with remaining 1/4 cup of sugar until stiff and glossy.
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8
Fold the egg whites into the chocolate mixture until thoroughly blended.
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9
Pour the chocolate mixture into the chilled coffee cups or ramekins.
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10
Place about 5 marshmallows into the center of each ramekin just before baking.
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11
Bake souffles until they are puffed and somewhat firm, about 18 to 20 minutes.
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12
Remove from the oven and serve immediately with chocolate sauce and dust with confectioners' sugar and garnish with mini marshmallows.
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13
Place the chopped chocolate in a mixing bowl.
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14
Combine the milk and cream in a saucepan and bring to a boil over medium-high heat.
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15
Remove from stove and pour hot milk over chocolate.
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16
Allow mixture to sit for 1 minute.
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17
Whisk until smooth.
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18
Add coffee liqueur and whisk to combine.
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19
Serve warm with Hot Cocoa Souffles.
