Mocha Souffles With Chocolate Sauce

1. 1

   Preheat oven to 400u00b0F. Brush insides of 6 - 4 oz souffle ramekins with softened butter then place 2 tbsp sugar in one ramekin, turn to coat base and sides then tip excess sugar into next ramekin. Repeat with all ramekins. Arrange ramekins on a baking tray.

2. 2

   Combine 1/2 lb chocolate, remaining butter and dissolved coffee over a hot water bath and stir until melted. Remove from heat and whisk in egg yolks. Beat egg whites to soft peaks, gradually adding 1/4 cup sugar. Fold 1/3 into chocolate mixture then gradually fold in remainder. Divide between prepared ramekins, level tops then bake for 12 mins, or until souffles are puffed.

3. 3

   For chocolate sauce, melt remaining chocolate over a hot water bath then add cream and liqueur.

4. 4

   To serve, dust souffles with sifted cocoa and serve immediately with chocolate sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.