Mocha Souffle

1. 1

   Allow egg whites to stand at room temperature for 30 minutes.

2. 2

   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.

3. 3

   Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.

4. 4

   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.

5. 5

   Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.

6. 6

   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.

No nutritional information available.

No additional tips available.