Mocha Soufflé

Ingredients

• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 0.75 cup Strong brewed coffee (Mocha)
• 0.25 cup Heavy cream
• 0.5 cup Granulated sugar
• 0.25 teaspoon Salt
• 4 Large eggs (separated)
• 0.5 teaspoon Vanilla extract
• 2 Egg yolks
• 0.25 cup Granulated sugar
• 0.0625 teaspoon Salt (a pinch)
• 0.5 cup Strong brewed coffee (Mocha)
• 1 cup Heavy cream (whipped)

Instructions

1. 1Preheat oven to 375°F (190°C). Butter and sugar four 6-ounce ramekins. This helps the soufflé rise properly.
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the hot coffee and cream until smooth. Bring to a simmer, stirring constantly. Remove from heat and stir in the sugar and salt.
3. 3Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Be careful not to overbeat.
5. 5Gently fold one-third of the beaten egg whites into the mocha base to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
6. 6Divide the soufflé mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door during baking.
7. 7In a double boiler, whisk together the egg yolks, sugar, and salt. Gradually whisk in the coffee. Cook over simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Strain the sauce through a fine-mesh sieve into a bowl. Cool completely. Gently fold in the whipped cream.
8. 8Serve the soufflés immediately with the mocha sauce.