Individual Chocolate Espresso Souffles

• 2 tablespoons sugar
• 1/2 cup unsweetened cocoa
• 1/2 cup hot water
• 3 tablespoons French roast instant coffee granules
• 2 tablespoons Land O Lakes Butter
• 3 tablespoons all-purpose flour
• 3/4 cup fat free evaporated milk
• 3/4 cup sugar
• 4 Land O Lakes Eggs (whites only)
• 1/16 teaspoon salt
• Powdered sugar

1. Heat oven to 375F.
2. Spray eight (6-ounce) custard cups with no-stick cooking spray; sprinkle evenly with 2 tablespoons sugar.
3. Combine cocoa, water and instant coffee granules in bowl; stir until smooth.
4. Melt butter in small saucepan over medium heat.
5. Stir in flour; cook 1 minute, stirring constantly.
6. Stir in evaporated milk and 1/2 cup sugar.
7. Cook, stirring constantly, 2-3 minutes or until mixture is slightly thickened.
8. Remove from heat.
9. Add to cocoa mixture; stir until smooth.
10. Beat egg whites and salt in bowl until soft peaks form.
11. Gradually beat in remaining 1/4 cup sugar until stiff peaks form.
12. Gently stir 1/4 of egg whites into chocolate mixture to lighten.
13. Gently stir in remaining egg whites.
14. Pour mixture into prepared cups, filling 3/4 full.
15. Place custard cups onto baking sheet.
16. Bake 18-20 minutes or until toothpick inserted in center comes out moist but not wet.
17. Sprinkle with powdered sugar.
18. Serve immediately.

sugar, unsweetened cocoa, water, coffee granules, butter, allpurpose, milk, sugar, o lakes eggs, salt, powdered sugar

Taken from www.landolakes.com/recipe/555/individual-chocolate-espresso-souffles (may not work)