Here's a recipe that was in Gourmet magazine. It makes 2 individual souffles.

COFFEE SOUFFLES WITH MOCHA SAUCE

Active time: 30 min. Start to finish: 45 min.

1/2 cup 1% milk
2 teaspoons cornstarch
1 teaspoon instant-coffee granules (not espresso)
5 tablespoons granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar

Accompaniment: mocha sauce

Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.

Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.

Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.

Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

note:
• Pudding may be made 1 day ahead and chilled, covered. Bring to room temperature before folding in whites and proceed with recipe.

Serves 2.


MOCHA SAUCE

Active time: 5 min. Start to finish: 15 min.

2 tablespoons brewed coffee
1 oz. semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch cinnamon

Combine all ingredients in a small saucepan and cook, whisking, over moderately low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.

note:
• Sauce may be made 2 days ahead and kept, covered, at room temperature. Reheat before serving.

Makes 3 tablespoons (2 servings).