We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Mocha souffles
0 Likes
Prep Time: 4 minutes
Cook Time: 4 minutes
Total Time: 8 minutes
Ingredients:
35g cocoa powder
20.00 ml instant coffee
100g caster sugar, plus extra to sprinkle
6eggwhites
Pinch of cream of tartar
Icing sugar to dust
Instructions:
Heat the oven to 190°C.
In a saucepan, combine the cocoa and coffee with 1/3 cup (80ml) cold water. Stir over low heat until dissolved. Increase heat to medium-high and simmer for 2 minutes. Remove from heat and let cool for 5 minutes.
Prepare four 1-cup (250ml) souffle dishes or copper pots by greasing them and coating the inside with caster sugar, shaking off any excess.
In an electric mixer, whisk the egg whites until soft peaks form. Gradually add the caster sugar and cream of tartar while continuing to beat until stiff peaks form.
Gently fold a small amount of egg white into the mocha mixture, then add the mixture to the remaining egg whites and fold in gently until just combined, being careful to retain as much air as possible.
Fill each souffle dish or pot to the brim, place on a baking tray, and bake for 12 minutes or until puffed up. Transfer hot dishes to plates, sprinkle with icing sugar, and enjoy right away.