Source: dLife

A classic combination of chocolate and coffee in light, airy soufflés.

Servings

4 egg whites
3 tbsp sugar
2 tbsp Cocoa Powder, unsweetened
4 tsp cornstarch
1 tsp instant coffee
0.67 cup Milk, evaporated
2 tsp vanilla extract
0.25 tsp cream of tartar

1 Allow egg whites to stand at room temperature for 30 minutes.
2 Meanwhile, in a small saucepan combine sugar, cocoa powder, cornstarch, and coffee. Stir in milk all at once.
3 Cook and stir over medium heat until bubbly. Remove from heat. Stir in vanilla. Pour into a medium bowl. Cover surface of mixture with plastic wrap. Set aside.
4 In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form (tips stand straight).
5 Fold about 1/4 of the beaten egg whites into chocolate mixture to lighten. Fold in remaining beaten egg whites. Gently pour into 4 ungreased 1-cup soufflé dishes. Place soufflé dishes in a shallow baking pan.
6 Bake in a 375 degrees F oven for 15 to 20 minutes or until a knife inserted near the centers comes out clean. Serve immediately.