Chocolate Souffles with White Chocolate Cream

• 3 tablespoons water
• 1 tablespoon instant espresso powder or instant coffee powder
• 5 ounces semisweet chocolate, chopped
• 1 tablespoon brandy
• 3 large egg yolks
• 4 large egg whites
• 2 1/2 tablespoons sugar
• Powdered sugar
• White Chocolate Cream

1. Butter four 2/3-cup souffle dishes; coat with sugar.
2. Stir water and espresso powder in heavy small saucepan until espresso powder dissolves.
3. Add chocolate and brandy.
4. Stir over low heat until mixture is smooth.
5. Remove from heat.
6. Whisk in yolks.
7. Cool to room temperature.
8. Beat egg whites in large bowl until foamy.
9. Gradually add 2 1/2 tablespoons sugar and beat until medium-firm peaks form.
10. Fold chocolate mixture into whites.
11. Divide among souffle dishes.
12. Place on baking sheet.
13. (Can be made 2 hours ahead.
14. Let stand uncovered at room temperature.)
15. Preheat oven to 400F.
16. Bake souffles until puffed but still moist in center, about 14 minutes.
17. Dust souffles with powdered sugar.
18. Serve immediately, passing White Chocolate Cream separately.

water, espresso powder, chocolate, brandy, egg yolks, egg whites, sugar, powdered sugar, white chocolate cream

Taken from www.epicurious.com/recipes/food/views/chocolate-souffles-with-white-chocolate-cream-4614 (may not work)