Hot Cocoa Souffles with Kahlua Chocolate Sauce | Emeril Lagasse

These impressive, yet easy to make, Hot Cocoa Souffles incorporate all the flavors of a warm mug of hot cocoa—including the marshmallows! HOT COCOA SOUFFLES WITH KAHLUA CHOCOLATE SAUCE SERVES 6 2 teaspoons unsalted butter, softened 4 teaspoons granulated sugar, plus 3/4 cup, divided 1/2 cup unsweetened Dutch process cocoa powder 1/2 cup skim milk 2 large egg yolks 1 tablespoon pure vanilla extract 6 large egg whites 2 dozen miniature marshmallows, plus 1/4 cup mini marshmallows, for garnish Kahlua Chocolate Sauce (recipe follows) Confectioners’ sugar, for garnish Preheat oven to 375 degrees. Butter six (8-ounce) ovenproof, straight-sided coffee cups or ramekins, and sprinkle each with 1 teaspoon sugar to coat. Place on a small, rimmed baking sheet or pan and transfer to the refrigerator while you prepare the batter. In a large bowl, combine cocoa powder and 1/2 cup sugar. Heat milk in a small saucepan, just until scalded. Pour milk over cocoa and whisk until smooth and sugar has dissolved. Whisk in egg