This is one of my favorite “special” desserts. The first time I made it was for Valentine’s day almost 8 years ago. I remember it well because it was just the beginning of my “I can try anything” in the kitchen phase. It turned out so well, looked so fancy, and really wasn’t as challenging and complicated as it tasted! The very best part about this treat, well besides the taste, is that it can be prepare up to 12 hours in advance and then baked just before eating! That makes this the perfect dessert for someone you really want to impress…
I made this recently to celebrate my dad and brother’s birthdays. They both love chocolate and caramel so this dessert was perfect. I used my all time favorite caramel sauce from browneyedbaker.com, it was a show stopper for sure, and the perfect topping for these soufflés, but if you want to keep it simple skip the caramel sauce completely or buy whatever is convenient for you. I do recommend topping with whipped cream though, it goes so well with the bitter chocolate mocha soufflé!
If you happen to have any soufflés leftover they reheat well in a toaster oven (or regular oven) at 350 until hot, they taste almost as good as the first time they were baked. Which means you could bake these one night and if you don’t share have one each night of the week for 6 days…not that I would ever do something like that!
Individual Mocha Souffles
- 7 ounces bittersweet chocolate, chopped
- 1 Tbs. butter
- 1 Tbs. flour
- 1/3 cup milk
- 2 Tbs. brewed coffee
- 1 tsp. vanilla
- 3 large eggs, separated
- pinch of cream of tartar
- 1/4 cup sugar
Move the oven rack to the lower third of the oven and preheat to 375 degrees. Brush the inside of 4-6 oven proof ramekins or mugs with butter and lightly dust with powdered sugar. Place the prepared containers on a rimmed baking sheet and set aside.
Melt the chopped bittersweet chocolate in the microwave or in a small sauce pan over medium low heat until melted, stirring constantly to prevent burning. Set the chocolate aside to cool.
Place 1 tablespoon butter in a large sauce pan. Melt the butter over medium heat and add flour to make a paste. Whisk in the milk and coffee, until thickened, 1-2 minutes. Remove heat from the pan and whisk in the melted chocolate and vanilla, followed by the 3 egg yolks. Set aside.
In the bowl of your stand mixer beat the egg whites and pinch of cream of tartar with medium speed until soft peaks form. Beat in the sugar and then mix at high speed until stiff peaks form, 1-2 minutes.
Using a rubber spatula fold one third of the egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites. Once the batter is all mixed divide it evenly among the prepared oven proof ramekins. At this point you can cover the ramekins and refrigerate for up to 12 hours before baking or continue with baking directions.
Bake the soufflés until puffy and slight cracked on top, about 15-20 minutes. Place ramekins on small plates and top with whipped cream and caramel sauce if desired.