Individual chocolate soufflés
SmartPoints® value per serving
A lightened-up version of a classic, these chocolate souffles are every bit as impressive as their traditional counterparts. The egg white is crucial in souffles: The rich chocolaty base literally gets a lift as the air trapped inside the whipped egg white expands, causing the souffle to rise and giving the finished dessert a light texture. That’s why it’s imperative that you don’t open the oven until the soufflés are done. Cold air can cause them to sink. But souffles will inevitably collapse back down since the whipped egg white isn’t strong enough to support the weight once they are out of the hot oven. Don’t worry; they are still delicious.
Unsweetened cocoa powder
3 Tbsp, granulated, divided
Low fat chocolate milk
Powdered sugar (confectioner's)
- Preheat oven to 350°F. Spray 2 (6-oz) ramekins with nonstick spray.
- In small saucepan, whisk together cocoa powder, flour, and 2 tbsp granulated sugar; set over medium heat. Add milk; cook, stirring constantly, until smooth and slightly thickened, about 2 minutes. Remove from heat and cool 5 minutes.
- Meanwhile, in medium bowl, beat egg white until just fluffy. Slowly add remaining 1 tbsp granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites a little at a time, folding just until there are no white streaks.
- Between ramekins, evenly divide batter. Bake until soufflés have risen and tops look slightly dry, 14 to 16 minutes. Dust with powdered sugar and serve warm.
- Serving size: 1 soufflé