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Cold Mocha Soufflé (VRP 350)

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Cold Mocha Soufflé

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Cold Mocha Soufflé

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Cold Mocha Soufflé

Cold Mocha Soufflé

Cold Mocha Soufflé (VRP 350)


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 package (4 oz.) Bakers' Germans' Sweet Chocolate
  • 1 tablespoon Brim' Freeze-Dried Decaffeinated Coffee
  • 1/4 cup water
  • 6 egg yolks
  • 1/4 cup sugar
  • 6 egg whites, stiffly beaten
  • 2 cups prepared Dream Whip' Whipped Topping


Tape a 4-inch strip of wax paper around outside of straight-sided 1-quart souffle dish; brush inside with oil. Soften gelatin in 1/4 cup cold water. Heat and stir chocolate with coffee and 1/4 cup water in a pan over low heat. Add gelatin; stir to dissolve. Remove from heat. Combine egg yolks and on top of double boiler. Place over hot water and beat with electric mixer until thick and light hight 4 minutes. Remove from heat, blend in chocolate mixture and pour into a bowl. Fold in __ egg whites. Cool about 10 minutes; then fold in whipped topping. Pour into souffle dish. Chill about 3 hour. Loosen paper collar and remove gently. Garnish as desired. Makes 10 to 12 servings.

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