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Individual Chocolate Espresso Soufflés
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2 tablespoons sugar

1/2 cup unsweetened cocoa

1/2 cup hot water

3 tablespoons French roast instant coffee granules

2 tablespoons Land O Lakes® Butter

3 tablespoons all-purpose flour

3/4 cup fat free evaporated milk

3/4 cup sugar

4 large Land O Lakes® Eggs (whites only)

1/4 teaspoon salt


Powdered sugar

How to make

  1. STEP 1

    Heat oven to 375°F. Spray eight (6-ounce) custard cups with no-stick cooking spray; sprinkle evenly with 2 tablespoons sugar.

  2. STEP 2

    Combine cocoa, water and instant coffee granules in bowl; stir until smooth.

  3. STEP 3

    Melt butter in small saucepan over medium heat. Stir in flour; cook 1 minute, stirring constantly. Stir in evaporated milk and 1/2 cup sugar. Cook, stirring constantly, 2-3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

  4. STEP 4

    Beat egg whites and salt in bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Gently stir 1/4 of egg whites into chocolate mixture to lighten. Gently stir in remaining egg whites. Pour mixture into prepared cups, filling 3/4 full. Place custard cups onto baking sheet.

  5. STEP 5

    Bake 18-20 minutes or until toothpick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

Tip #1

Recipe and photo courtesy of NESTLÉ® USA.

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