Individual Chocolate Espresso Souffles

1. PREHEAT oven to 375 degF.
2. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
3. COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth.
4. Melt butter in a small saucepan over medium heat.
5. Stiri in flour; cook, stirring constantly, for 1 minute.
6. Stir in evaporated milk and ½ cup sugar.
7. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
8. Remove from heat.
9. Add to cocoa mixture; stir until smooth.
10. BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
11. Gradually beat in remaining sugar until stiff peaks form.
12. Foldi ¼ of egg whites into chocolate mixture to lighten.
13. Fold in remaining egg whites gently but thoroughly.
14. Pour mixture into prepared cups, filling ¾ full.
15. Place on baking sheet.
16. BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar.
17. Serve immediately.