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 
  constantly. 
  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.