Mocha Souffle

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

Mocha Souffle
30 mins
by 5.0 1  person
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  • 6 egg whites
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant coffee crystals
  • 1 cup canned evaporated skim milk
  • 1 tablespoon orange- or coffee-flavored liqueur
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon cream of tartar
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Allow egg whites to stand at room temperature for 30 minutes.
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.
Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
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.
Gently pour mixture into an ungreased 2- to 2-1/2-quart souffle dish.
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.

nutrition information

Per Serving: cal. (kcal) 103, Fat, total (g) 1, chol. (mg) 1, carb. (g) 17, pro. (g) 7, sodium (mg) 115, Percent Daily Values are based on a 2,000 calorie diet
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