Photo of Individual chocolate souffles by WW

Individual chocolate souffles

SmartPoints® value per serving
Total Time
33 min
10 min
18 min
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.


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.

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