Souffle: Mocha

By fsilver4

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons cornstarch
• 2 teaspoons instant expresso powder
• 5 oz semiswseet chocolate, chopped
• 1/2 cup milk
• 2 tablespoons coffee liqueur
• 3 large egg yolks
• 6 large egg whites
• 1/2 cup sugar
• powdered sugar
• Coffee Caramel Creme Anglaise
• 1/2 cup sugar
• 2 tablespoons water
• 1/3 cup whipping cream
• 2/3 cups half and half
• 3 egg yolks
• 1-1/4 teaspoon instant espresso powder
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Position rack in lowest third of oven and preheat to 350*. Generously butter inside of 2 quart souffle dish. Dust with sugar, pouring off excess.

Melt 2 tablespoons butter in top of double boiler over gently simmering water. Add cornstarch and espresso powder and stir until smooth, about 2 minutes. Add chocolate and milk. Cook until chocolate melts, stirring occasionally. Whisk until smooth. Mix in coffee liquer. Remove from over water. Beat yolks in small bowl to blend. Gradually whisk in 3 tablespoons of chocolate mixture. Return yolk mixture to top of double boiler and whisk to combine. Cool to lukewarm. (Can be prepared 2 hours ahead. Cover and let stand at room termperature. Rewarm to lukewarm over simmering water before continuing) Transfer to large bowl.

Using electric mixer, beat whites with salton low speed until foamy. Increase speed to medium-high and beat in 1/2 cup sugar 1 tablespoon at a time. Continue beating until whites are glossy and begin to hold a peak when beaters are lifted. Using whisk, mix 1/4 of whites into chocolate mixture to lighten. Gently spoon remaining whites atop chocolate mixture. Fold gently.

Gently transfer souffle mixture to prepared dish. Spread evenly with rubber spatula. Bake until tester inserted near outer edge comes out clean but is moist when inserted in center, about 38 minutes. Soft powdered sugar ovr souffle. Serve immediately with warm coffee caramel sauce.

Coffee Caramel Creme Anglaise

Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring umtil mixture turns deep caramel color, occasionally washing down sugar crystals on sides with wet pastry brush. Remove from hea ad add whipping cream,. Stir over medium heat until caramel dissolves and sauce is smooth. Add half and half.

Whisk yolks and espresso powder in medium bowl to blend. Gradually whisk in half of caramel mixture. Return to saucepan and stir over medium heat until sauce thickens and leaves path on back of spoon when finger ins drawn across, about 4 minutes; do not boil. Remove from heat and stir in vanilla. Strain sauce through fine sieve. (Can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm in top of double boiler over simmering water, stirring frrequently; do not boil.)