Individual Mocha Soufflés

Individual Mocha Soufflés
Photo by Scott Phillips


  • 3 oz. (6 Tbs.) unsalted butter, cut into pieces; more for the ramekins
  • 1-½ tsp. instant coffee granules
  • 6 oz. bittersweet chocolate, finely chopped
  • 3 Tbs. dark rum, brandy, Grand Marnier, or water
  • Granulated sugar for dusting
  • ¼ tsp. table salt
  • 3 large eggs, separated and at room temperature
  • + 1 more ingredients
    • 3 oz. (¾ cup) confectioners’ sugar

Lightly butter six 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 instant coffee. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a large metal ...

View full recipe at Fine Cooking


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