Chocolate Souffle

Ingredients:

• butter
• 2 tablespoons butter
• 1 (1oz) square unsweetened chocolate
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• dash of salt
• 2 large eggs, separated
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• Mocha Cream topping

Instructions:

Coat the bottom and sides of a 2-cup souffle dish or 2 (10oz ea) custard cups with butter and set aside. Melt 2 tablespoons of butter and chocolate in a small saucepan over medium heat, then add flour, stirring until smooth. Cook for 1 minute, constantly stirring. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt, then remove from the heat. Beat in the yolks and sugar at medium speed with an electric mixer until thick and pale. Stir in the vanilla. Gradually stir about 1/4th of the hot chocolate mixture into the yolk mixture and beat at medium speed until blended. Gradually add the remaining hot chocolate mixture, mixing constantly. Beat the egg whites until soft peaks form. Gently form about 1/4th of egg whites into the chocolate mixture, then fold the remaining egg whites into chocolate mixture. Carefully spoon mixture into prepared souffle dish or custard cups. Bake at 325° for 35 minutues or until puffed or set. Serve souffle immediately with Mocha Cream.

Mocha Cream

Ingredients:

• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1 1/2 teaspoons cocoa
• 1/2 teaspoon instant coffee granules

Instructions:

Combine all the ingredients together and beat at high speed with an electric mixer until stiff peaks form, then chill.