Chocolate Souffle With Vanilla Sauce

Cooking Instructions

Preheat the oven to 300 degrees F and lightly spray six 5-ounce custard cups with vegetable oil spray.

In a small saucepan, stirring occasionally, cook the orange juice and sugar over medium-high heat for 3 to 4 minutes, or until the mixture has a syrupy form. Remove from the heat.

Beat the egg whites until stiff in a large bowl, then pour the syrup over the egg whites and beat for 2 minutes.

Add the cocoa and liqueur, and beat only until well mixed. Pour into the prepared custard cups.

Bake for 12 minutes, or until the soufflés have puffed. Do not overbake or the soufflés will become hard.

Spoon 2 tablespoons softened ice milk into the center of each soufflé to serve. Serve immediately.