Mocha Souffle

With no egg yolks, this coffee-flavored chocolate dessert is a low-cholesterol option.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins 375°F
  • Stand: 30 mins

Mocha Souffle

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Directions

  1. Allow egg whites to stand at room temperature for 30 minutes.
  2. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
  3. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
  4. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
  5. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffle dish.
  6. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.
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Nutrition Facts (Mocha Souffle)

  • Per serving:
  • 103 kcal ,
  • 1 g fat
  • 1 mg chol. ,
  • 115 mg sodium ,
  • 17 g carb. ,
  • 7 g pro.
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