White Chocolate Mocha Souffle With Hot Fudge Sauce - cooking recipe

Ingredients

1 1/2 cups milk
2/3 cup sugar
4 None eggs, separated
2 None egg whites
1/4 cup flour
10 oz white chocolate, grated
1 tbsp instant coffee granules
None None Powdered sugar, to serve
None None FOR THE HOT FUDGE SAUCE
7 oz semi-sweet chocolate, chopped
3/4 cup heavy cream
1/4 cup milk
2 tbsp packed brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules

Preparation

Preheat the oven to 400\u00b0F. Grease eight 1/2-cup ramekins and place on a baking pan.
Place the milk and 2 tbsp of the sugar in a small saucepan on medium heat. Bring to a boil, stirring. Remove from the heat and cool slightly.
Whisk the egg yolks and 2 tbsp of the sugar a bowl until thick and pale. Whisk in the flour, then the milk mixture. Transfer the mixture to a clean pan and stir on low heat until the mixture comes to a boil. Remove from the heat. Stir in the chocolate and coffee until smooth. Cover the surface with plastic wrap and cool slightly.
Beat the egg whites in a large, clean bowl with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until the foam is thick and glossy. Lightly fold the egg whites into the chocolate mixture. Divide the mixture among the ramekins.
Bake for 20-25 mins, until well risen and the centers are almost firm.
Meanwhile, for the hot fudge sauce, place all ingredients in a small saucepan on low heat. Stir for 2-3 mins, until smooth. Keep warm
Remove the souffles from the oven. Dusted with powdered sugar and drizzled with hot fudge sauce. Serve immediately.