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1
preheat oven to 375. melt 1 1/2T butter and brush inside of 4 ovenproof mugs.
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2
dust inside of mugs with 1T of confectioner's sugar then shake out excess.
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3
place mugs on a baking sheet and set aside.
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4
microwave chocolate at med power for 2 minutes.
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5
stir, heat for 1 more minute, then stir until smooth.
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6
melt remaining butter in sm saucepan over med heat.
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7
add flour and stir to make a paste.
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8
whisk in milk and coffee and cook, whisking, until thickened, 2-3 minute remove from heat, whisk in melted chocolate and vanilla, then egg yolks.
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9
in a grease free med or lg size bow, beat egg whites and cream of tartar at med speed until soft peeks form.
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10
slowly beat in granulated sugar and then beat at high speed until stiff peaks form, 1-2 minutes.
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11
fold 1/3 of the whites into the chocolate mix, and the fold that into the remaining whites.
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12
scrape the batter into the prepared mugs.
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13
(at this point you can cover and chill souffles until ready to bake.
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14
).
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15
place caramels, 3T of cream and the salt in a sm bowl, microwave at med power for 2 1/2min, until caramels are melted and sauce is smooth.
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16
bake souffles until puffy and slightly cracked, about 15 minutes.
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17
while souffles bake, whip the remaining 3/4c cream with the remaining 1T confectioner's sugar until the whipped vream is stiff enough to hold its shape.
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18
place hot mugs on small plates.
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19
werve souffles topped with the whipped cream and caramel sauce.
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20
dust with cinnamon.
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21
enjoy!
