Chocolate-Espresso Mini Soufflés

Chocolate-Espresso Mini Soufflés
Photo by Scott Phillips


  • Granulated sugar for dusting
  • ½ tsp. espresso powder or instant coffee granules
  • 1 large egg, separated and at room temperature
  • 2 oz. bittersweet chocolate, finely chopped
  • Pinch table salt
  • 1 Tbs. dark rum, brandy, or water
  • 1 oz. (¼ cup) confectioners' sugar
  • + 1 more ingredients
    • 1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal ...

View full recipe at Fine Cooking


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