Description
A recipe for Individual Chocolate Espresso Soufflés

Ingredients

• Nonstick cooking spray
  
• 2 tablespoons granulated sugar
  
• 1/2 cup Nestlé Toll House Baking Cocoa
  
• 1/2 cup hot water
  
• 3 tablespoons instant coffee granules
  
• 2 tablespoons butter
  
• 3 tablespoons all-purpose flour
  
• 2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Fat Free Milk
  
• 3/4 cup granulated sugar, divided
  
• 4 large egg whites
  
• Pinch of salt
  
• Powdered sugar

Preparation
PREHEAT oven to 375°F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons granulated sugar.

COMBINE cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, 1 minute. Stir in evaporated milk and 1/2 cup granulated sugar. Cook, whisking frequently, 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

BEAT egg whites and salt in small mixer bowl until soft peaks form. Gradually beat in remaining granulated sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.

BAKE 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

Nutrition
Nutritional analysis per serving: 180 calories, 5g protein, 3.5g fat (30 calories from fat), 34g carbohydrate, 10mg cholesterol, 1g fiber, 110mg sodium, 6% Daily Value calcium

Serves
Makes 8 servings

Variations
no information available