---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Desserts, Sauces
       Yield: 2 servings
       3 oz Semisweet chocolate
       1 oz Unsweetened chocolate
       2    Eggs
     1/4 c  Sugar
     1/2 c  Whipping cream
     1/4 t  Ground cinnamon
            Sifted Powdered Sugar
            FUDGE MOCHA SAUCE:
       1 c  Sugar
     1/2 c  Light cream
       3 T  Butter
       2 oz Unsweetened chocolate, chop
       2 T  Light corn syrup
       1 oz Semisweet chocolate, chopped
       1 T  Instant coffee crystals
   Butter two 8-ounce souffle dishes.  Attach buttered foil collars.
   Melt chocolates in heavy small saucepan over low heat, stirring
   In a large bowl beat eggs until frothy.  Add sugar, beating 4-5 minutes,
   or until thick and lemon-colored.
   Beat one-half of the cream and cinnamon until soft peaks form.  Fold
   whipped cream into the melted chocolate.
   Fold chocolate mixture into beaten eggs.  Pour into prepared souffle
   dishes. Place in baking dish; pour 1-inch of hot water into dish.   Bake
   in a 350 degree oven for 30-35 minutes, or until a knife inserted into
   center comes out clean.  Remove collars.  Cool to room temperature.  Whip
   remaining cream and cinnamon.  Sprinkle souffle with sifted powdered
   sugar; serve with Fudge Mocha Sauce and whipped cream.
   FUDGE MOCHA SAUCE:  Combine sugar, cream, butter, chocolates, corn syrup,
   and coffee crystals in a saucepan.  Cook and stir over medium-low heat
   until smooth and slightly thick.  Serve warm.  Refrigerate leftover sauce.
   Makes 1 3/4 cups.