Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Mocha Soufflé

Thom Hackett

Servings: 12





½ cup of cocoa
cup of sugar
4 tablespoons of cornstarch
1 cup of low fat milk
2 teaspoons of freeze dried instant coffee
2 teaspoons of vanilla
2 tablespoons of sugar
7 egg whites
¼ teaspoon of cream of tartar
cup of sugar
¼ cup of flaked coconut or chopped nuts, if desired

Cooking Method

Mix cocoa, cup of sugar and the cornstarch in heavy 1 quart saucepan.

  1. Stir in milk.
  2. Heat to boiling over medium heat, stirring constantly.
  3. Cook and stir 1 minute, remove from heat.
  4. Stir in coffee and vanilla.
  5. Cool slightly.

Move oven rack to lowest position.

  • Heat oven to 350ºF.

Spray 2½ quart soufflé dish with non stick cooking spray.

  • Sprinkle with 2 tablespoons of sugar, tap out excess.

Beat egg whites and cream of tartar in large bowl until foamy.

  • Beat in cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy.

  • Do not under beat.

  • Stir cocoa mixture.

  • Stir about one fourth of the egg white mixture into coco mixture.

  • Fold cocoa mixture into remaining egg whites.

  • Carefully pour into soufflé dish, smooth top.

  • Place soufflé dish in rectangular pan, 13 x 9 x 2 inches, on oven rack.

  • Pour very hot water into pan until 1 inch deep.

Bake about 40 minutes or until puffed and top feels firm.


Sprinkle each serving with 1 teaspoon of coconut.


Serve immediately.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183