Individual Chocolate Souffles
- Total Time
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 spray2 spray(s)
unsweetened cocoa powder1 Tbsp
all-purpose flour1 Tbsp
sugar3 Tbsp, granulated, divided
low fat chocolate milk3 Tbsp
egg white(s)1 large
powdered sugar½ tsp
- Preheat oven to 350ºF. Coat two 6 oz ramekins with cooking spray.
- 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.
- 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.
- 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.