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mocha souffles

(1 rating)
RevBJFriley avatar
Recipe by
Rev BJ Friley
@RevBJFriley
Vicksburg, MS

Diabetic Recipes with Coffee Carb Grams Per Serving: 18 *Sugar Substitutes: Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 4 1/2 teaspoons sugar.

(1 rating)
yield 2 serving(s)
method Convection Oven

Ingredients For mocha souffles

  • 2
    egg whites
  • 4 1/2 tsp
    sugar or sugar substitute equivalent to 4-1/2 teaspoons sugar*
  • 1 Tbsp
    cocoa powder, unsweetened
  • 2 tsp
    cornstarch
  • 1/2 tsp
    instant coffee crystals
  • 1/3 c
    evaporated fat-free milk
  • 1 tsp
    vanilla
  • 1/8 tsp
    cream of tartar
  • OPTIONAL
  • powdered sugar

How To Make mocha souffles

  • 1
    Allow egg whites to stand at room temperature for 30 minutes.
  • 2
    Meanwhile, in a small saucepan, combine sugar, cocoa powder, cornstarch, and coffee crystals.
  • 3
    Stir in evaporated milk all at once.
  • 4
    Cook and stir over medium heat until bubbly.
  • 5
    Remove from heat.
  • 6
    Stir in vanilla.
  • 7
    Pour into a small bowl.
  • 8
    Cover surface of mixture with plastic wrap.
  • 9
    Set aside.
  • 10
    Preheat oven to 375 degrees F.
  • 11
    In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixture on medium speed until stiff peaks form (tips stand straight).
  • 12
    Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten.
  • 13
    Fold in remaining beaten egg whites.
  • 14
    Gently pour into two ungreased 1-cup soufflé dishes.
  • 15
    Place soufflé dishes in a shallow baking pan.
  • 16
    Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean.
  • 17
    Serve immediately sprinkled with powdered sugar, if desired.
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