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Mochaccino-Caramel Souffles by Rachel Ray

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“Feb/March 2006 Everyday with Rachel Ray. can make these ahead of time and chill for up to 12 hrs before baking. Pop em into oven 15 minutes before you're ready for some warm chocolatey gooey carmelness!”
1hr 5mins
4-6 mugs

Ingredients Nutrition


  1. preheat oven to 375. melt 1 1/2T butter and brush inside of 4 ovenproof mugs. dust inside of mugs with 1T of confectioner's sugar then shake out excess. place mugs on a baking sheet and set aside.
  2. microwave chocolate at med power for 2 minutes. stir, heat for 1 more minute, then stir until smooth.
  3. melt remaining butter in sm saucepan over med heat. add flour and stir to make a paste. whisk in milk and coffee and cook, whisking, until thickened, 2-3 minute remove from heat, whisk in melted chocolate and vanilla, then egg yolks.
  4. in a grease free med or lg size bow, beat egg whites and cream of tartar at med speed until soft peeks form. slowly beat in granulated sugar and then beat at high speed until stiff peaks form, 1-2 minutes. fold 1/3 of the whites into the chocolate mix, and the fold that into the remaining whites. scrape the batter into the prepared mugs. (at this point you can cover and chill souffles until ready to bake.).
  5. place caramels, 3T of cream and the salt in a sm bowl, microwave at med power for 2 1/2min, until caramels are melted and sauce is smooth.
  6. bake souffles until puffy and slightly cracked, about 15 minutes.
  7. while souffles bake, whip the remaining 3/4c cream with the remaining 1T confectioner's sugar until the whipped vream is stiff enough to hold its shape.
  8. place hot mugs on small plates. werve souffles topped with the whipped cream and caramel sauce. dust with cinnamon. enjoy!

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