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Mocha Souffles

 Mocha Souffles
Anytime I want a special treat just for my husband, Al, and me, I make these souffles.—Andrea Thomas, Gaithersburg, Maryland
2 ServingsPrep: 15 min. Bake: 20 min.


  • 1/2 teaspoon plus 6 tablespoons sugar, divided
  • 3 tablespoons baking cocoa
  • 1 tablespoon cornstarch
  • 1/2 teaspoon instant coffee granules
  • 1/2 cup milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 egg whites
  • 1/4 teaspoon cream of tartar


  • Coat two 12-oz. souffle dishes with cooking spray and sprinkle each
  • with 1/4 teaspoon sugar; set aside.
  • In a saucepan, combine the cocoa, 2 tablespoons of sugar, cornstarch
  • and coffee granules. Gradually stir in milk. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Remove from the heat;
  • stir in vanilla and set aside.
  • In a small bowl, beat egg whites and cream of tartar until foamy.
  • Beat in remaining sugar until peaks form. Gently fold into mocha
  • mixture. Pour into prepared dishes. Place in shallow pan; add 1 in.
  • of hot water to pan. Bake, uncovered, at 350° for 25 minutes or
  • until tops feel firm when lightly touched. Serve immediately. Yield:
  • 2 servings.

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Mocha Souffles (continued)

Nutritional Facts: One serving (prepared with skim milk) equals 221 calories, 89 mg sodium, 1 mg cholesterol, 49 gm carbohydrate, 7 gm protein, 1 gm fat. Diabetic Exchanges: 2 fruit, 1 starch, 1/2 lean meat.