Individual Chocolate Espresso Souffles

Total Time
Prep 20 mins
Cook 20 mins

These delicate chocolate souffles have a slightly creamy center and a hint of coffee flavor. From Nestles. Very low fat for a Souffle.

Ingredients Nutrition


  1. PREHEAT oven to 375°F.
  2. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
  3. COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth.
  4. Melt butter in a small saucepan over medium heat.
  5. Stir in flour; cook, stirring constantly, for 1 minute.
  6. Stir in evaporated milk and ½ cup sugar.
  7. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
  8. Remove from heat.
  9. Add to cocoa mixture; stir until smooth.
  10. BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
  11. Gradually beat in remaining sugar until stiff peaks form.
  12. Fold ¼ of egg whites into chocolate mixture to lighten.
  13. Fold in remaining egg whites gently but thoroughly.
  14. Pour mixture into prepared cups, filling ¾ full.
  15. Place on baking sheet.
  16. BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
  17. Sprinkle with powdered sugar.
  18. Serve immediately.


Most Helpful

OK, so the souffles collapsed but I think that was due to all the activity in my kitchen rather than the recipe. Great tasting recipe and surprisingly easy.

Missy Wombat December 24, 2003

The taste was pretty good, especially since I lowered the sugar by 1/4, plus used 1 Tbsp instant espresso instead of 3 Tbsp coffee. However, the texture was awful, kind of spongy with soft clumps. Not too appetizing, to say the least. I followed the directions exactly, whisking till smooth whenever called for, so the problem is with the recipe. I'm just guessing here, but perhaps it has to do with the lack of egg yolks (most souffles use both the yolks and the whites), but it could be due to any number of reasons. Unfortunately, this was just barely edible.

Meryl December 26, 2003

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