Mocha Souffles

Ingredients:

6 egg whites

Nonstick cooking spray

2 teaspoons sugar

1/3 cup sugar

1/4 cup flour

1/4 cup unsweetened cocoa powder

1 ounce semi-sweet chocolate, grated

1 teaspoon instant coffee granules

1/8 teaspoon salt

2 cups evaporated fat-free milk

1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/3 cup sugar

2 teaspoons powdered sugar

1/4 cup seedless raspberry jam (if desired)

Fresh raspberries to garnish (if desired)

Fresh mint to garnish (if desired)

Directions:

Place egg whites in a large mixing bowl, let stand at room temperature for 30 minutes.  Spray 8 (6 ounce) souflle dishes or custard cups with non-stick coating.  Sprinkle the bottom and sides of each dish or cup with 1/4 teaspoon of sugar.

Combine 1/3 cup sugar, flour, cocoa powder, grated chocolate, coffee granules and salt in a medium saucepan.  Stir in milk.  Cook and stir over medium heat till mixture is thickened and bubbly.  Remove from heat.  Stir in vanilla.  Pour into large bowl, cover with plastic wrap.  Cool completely.

Beat room temperature egg whites and cream of tartar with electric mixer at high speed until soft peaks form.  Continue beating, adding 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form.

Fold egg white mixture into cooled chocolate mixture.  Divide evenly among prepared souffle dishes or custard cups.  Cover and freeze 2 hours or until firm.  Wrap with heavy foil.  Freeze up to 2 weeks.

Place dishes in a large baking pan.  Place pan on an oven rack.  Pour boiling water into pan around dishes or cups to a depth of 1".  Bake at 350 for 35 minutes or until souffls are puffed and a knife inserted near center of dishes or cups comes out clean.  Sift 1/4 teaspoon powdered sugar over each cup.  If desired, heat jam in microwave and stir until drizzling consistency.  Drizzle jam over cups and garnish with raspberries and mint.