½ cup whipping cream 1 tablespoon sugar 1 ½ teaspoon unsweetened cocoa powder ¼ cup chopped caramel cocoa-coated cacao beans or chocolate-covered espresso beans
**Test Kitchen Tip:
Look for caramel- and cocoa-coated cocoa beans at a specialty chocolate shop. Or call Chocolaterie Stam (1-877-782-6246) and request roasted cocoa beans dipped in caramelized sugar and rolled in cocoa.
Coffee Mug Soufflés:
Butter eight 4- to 5-ounce oven-going coffee mugs and sprinkle with sugar. For collars, cut eight 1x4-inch pieces of foil. Fold each foil piece in half lengthwise. Lightly coat one side of each foil piece with nonstick cooking spray. Sprinkle each with sugar. Wrap pieces of foil around cups (sugared side facing in), overlapping ends. Make sure foil rises 1-1/2 inches above rim of each mug. Use clean kitchen string or a piece of tape to secure the foil to the mugs. Prepare and bake soufflés as directed in steps 2 through 6. Remove collars before serving. Warn guests that coffee mug handles will be hot.
