Chocolate Mocha Souffle

Time for a Recipe Swap!
The theme for this month is desserts....yummy! I submitted my recipe for mini chocolate cheesecake and received Chocolate Souffle from Nichole of Cookaholic Wife.  Like Nichole, I never made souffle and always felt it was a very difficult dessert. However, it could not have been easier! My standmixer did most of the work, but it was still a lot easier than I ever imagined. The originally recipe called for 1/4 tsp of instant coffee and I thought it would be great to draw out a little more coffee flavor. My husband loves mocha and I increased the amount of coffee to 1/8 cup. I loved the more "mocha" flavor, but if you love simple chocolate keep the instant coffee amount to 1/4 tsp, not 1/8 cup.
I have to apologize for the photo! My originally photos was not wanting to load last night and I couldn't get it to behave this morning as well. The photo posted it a little blurry and hopefully I will get it sorted out with the better picture.
Thank you  Nichole for a new delicious recipe- I loved trying something new- and thank you to Sarah of Taste of Home Cooking for organizing the swap!


4 eggs
1/2 cup semisweet chocolate chips
1/8 cup instant coffee (& 3 Tbl water)
1 Tbl cocoa powder
2 Tbl sugar
2 tbsp. powdered sugar


Preheat the oven to 400 degrees. Spray 5 six-ounce ramekins with non-stick cooking spray and place them on a sheet pan. 
Separate the eggs, placing the whites in the bowl of your stand mixer. Place two of the yolks in a separate bowl. Discard or save remaining yolks for another use. 
Attach the whisk attachment to your stand mixer and beat the egg whites on medium-high speed until foamy. Slowly add in the sugar, a little bit at a time and continue to beat until stiff peaks form. 
Meanwhile, dissolve the instant coffee in 3 tbsp. water. Then whisk in the cocoa powder and mix it all into the egg yolks. 
Place the chocolate chips in a microwave safe bowl, and microwave at 30 second intervals, stirring each time until smooth. Then stir the melted chocolate into the egg yolk mixture. 
Gently fold half of the chocolate mixture into the egg whites, being careful not to deflate the egg whites. Once combined, add in the remaining chocolate mixture and fold until it is all combined. 
Spoon the mixture into the prepared ramekins and bake for 11 minutes or until just firm to the touch. Sprinkle lightly with powdered sugar and serve immediately.

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