Set shelf in lower third of oven and preheat to 375. Melt 1 1/2 tbsp of the butter and brush inside of 4 ovenproof mugs. Dust the inside of mugs with 1 tbsp of confectioners sugar and shake out excess. Place the prepared mugs on a baking sheet and set aside.
Place the chocolate in a small microwave-safe bowl and microwave at medium power for 2 min. Stir, heat for 1 more min, then stir until smooth.
Melt the remaining tbsp of butter in a small sauce pan over medium heat. Add the flour and stir to make a paste. Whisk in the milk and coffee and cook, whisking, until thickened, 2 to 3 mins. Be sure to get into the corners of the pan. Remove from heat; whisk in the melted chocolate and the vanilla, then the egg yolks.
In a grease-free medium bowl, beat the egg whates and cream of tartar at medium speed until soft peaks form. Gradually beat in the granulated sugar and then beat at high speed until stiff peaks form, 1 to 2 mins. With a rubber spatula, fold one-third of the whites into the chocolate mixture, and then fold that into the remaining whites. Scrape the batter into the prepared mugs. At this point, you can cover and chill the souffles until ready to bake.
Place the caramels, 3 tbsp of the cream and the salt in a small bowl; microwave at medium power for 2 1/2 mins, until the caramels are melted and the sauce is smooth.
Bake the souffles until puffy and slightly cracked, about 15 mins
While the souffles bake, whip the remaining 3/4 c of cream with the remaining 1 tbsp of confectioners sugar until the whipped cream is stiff enough to hold its shape.
Place the hot mugs on a small plate. Serve the souffles topped with the whipped cream and caramel sauce. Dust with cinnamon.
Originally Submitted
2/5/2012
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