Individual Chocolate Souffles

Total Time
33 min
10 min
18 min
A lightened up version of a classic – give the flavor a twist with a pinch of cayenne pepper, cinnamon or instant coffee, if desired.

cooking spray

2 spray(s)

unsweetened cocoa powder

1 Tbsp

all-purpose flour

1 Tbsp


3 Tbsp, granulated, divided

low fat chocolate milk

3 Tbsp

egg white(s)

1 large

powdered sugar

½ tsp


  1. Preheat oven to 350ºF. Coat two 6 oz ramekins with cooking spray.
  2. In a small saucepan, whisk together cocoa, flour and 2 tablespoons granulated sugar; set over medium heat. Add milk; cook until smooth, stirring constantly, about 2 minutes. Remove from heat; cool for about 5 minutes.
  3. Meanwhile, in a medium bowl, whisk egg white until soft peaks start to form. Slowly add remaining tablespoon granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.
  4. Pour batter into prepared ramekins; bake until set and tops look slightly dry, about 14 to 16 minutes. Dust with powdered sugar; serve warm. Yields 1 soufflé per serving.
Do not open oven until soufflés are done. Cold air can cause them to sink.This recipe can easily be doubled or tripled for larger gatherings.

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