Bittersweet Chocolate Souffles
Servings: 8
Ingredients
- 2 tablespoons granulated sugar
- 3/4 cup granulated sugar divided
- 1/2 cup cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup 1% low-fat milk
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3 ounces bittersweet chocolate finely chopped
- 1 tablespoon powdered sugar
- whipped cream
Instructions
- Preheat oven to 350 degrees.
- Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2
- tablespoons granulated sugar.
- Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small
- saucepan. Gradually add milk, stirring with a whisk until blended. Bring
- to a boil over medium heat; cook until thick, stirring constantly. Remove
- from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks.
- Spoon chocolate mixture into a large bowl; cool.
- Place egg whites in a large bowl; beat with a mixer at high speed until
- foamy. Gradually add 1/4 cup granulated sugar and cream of tartar,
- beating mixture until stiff peaks form. Gently stir one-fourth of egg
- white mixture into chocolate mixture; gently fold in remaining egg white
- mixture and the chopped chocolate. Spoon into prepared ramekins.
- Bake at 350 degrees for 15 minutes or until puffy and set. Sprinkle with
- powdered sugar and garnish with whipped cream.
Notes
Recipe By: Cooking Light, January 2002
Serving Size: 8
Serving Size: 8
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