Chocolate Dreams

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  • Average budget

Ingredients

  • 12/3 cup unsweetened cocoa powder
  • 3/4 cup sugar, divided
  • 4 tsp cornstarch
  • 3/4 cup evaporated milk
  • 1/4 cup cold, strong black coffee
  • 7 egg whites
  • 1/4 tsp cream of tarter
  • 1/8 tsp salt
  • 1 square (1 oz) semisweet chocolate, grated
  • 2 tsp confectioners sugar

Preparation

Step 1

In a large saucepan, combine cocoa, 1/4 cup of sugar, and cornstarch. Stir in milk and coffee. Mix well. Cook over medium heat, whisking until cocoa mixture is smooth and boils, about 5 minutes. Boil cocoa mixture without stirring for 1 minute. Remove from heat. Let stand until just cool.

Step 2

Preheat oven to 350F. Spray eight 1 cup ramekins with cooking spray. In a large mixing bowl, using an electric mixer on high speed, beat egg whites and cream of tarter until foamy. Gradually add remaining sugar and salt; beat until stiff, but not dry, peaks form.

Step 3

Transfer cocoa mixture to a large bowl. Fold in 1 cup of beaten egg whites; fold in remaining egg whites and grated chocolate. Spoon into prepared ramekins and smooth tops.

Step 4

Bake soufflés until tops are puffed and firm, but centers are still soft, about 25 minutes. Dust with confectioners sugar. Serve immediately.

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