Mocha Mini Soufflés

Dark chocolate pastry becomes lighter than air in these irresistible individual soufflés.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter
  • 1½ Tbsp. all-purpose flour
  • 1 Tbsp. natural cocoa powder
  • 1 Tbsp. instant espresso powder
  • ⅛ tsp. salt
  • ¾ cup whole milk, room temperature
  • 4 oz. bittersweet chocolate, finely chopped
  • 4 egg yolks, room temperature
  • 1 tsp. vanilla extract
  • 6 egg whites, room temperature
  • ⅓ cup superfine sugar
  • ¼ cup confectioners’ sugar


  • Preheat the oven to 400°F. Butter six individual soufflé dishes. Set aside
  • Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour, cocoa powder, and espresso powder until thickened (about 2 minutes). Slowly add the milk and bring to a boil, whisking continuously. Remove from the heat and whisk in the chocolate until smooth. Whisk in the egg yolks, one at a time, and the vanilla. Set aside.
  • Whip the egg whites, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the superfine sugar and beat until stiff peaks begin to form. Fold a quarter of the egg whites into the chocolate mixture. Lightly fold in the remaining egg whites.
  • Pour into the prepared dishes. Place the dishes on a baking sheet and bake for 15 minutes or until puffed. The soufflés should be baked around the outside edges and creamy in the center.
  • Dust with sifted confectioners’ sugar and serve warm.