Chocolate Souffle For Two Recipe
Ingredients
| Sugar | 1/2 Teaspoon | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| 2 tablespoons + 1/4 cup sugar | ||
| Cornstarch | 1 Tablespoon | |
| Instant coffee granules | 1/2 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
Directions
Preheat the oven to 350°.
Lightly spray two 12-ounce souffle dishes with no-stick spray.
Sprinkle the sides and bottom of the dishes with the 1/2 teaspoon of sugar.
Set the dishes aside.
In a small saucepan, stir together the cocoa, 2 tablespoons sugar, cornstarch and coffee granules.
Then stir in the milk.
Cook and stir over medium heat until the mixture comes to a boil (the mixture will be very thick).
Then cook and stir for 1 minute more.
Remove the saucepan from the heat and let stand until the mixture cools to room temperature.
Meanwhile, in a large bowl, beat the egg whites with clean, dry beaters until foamy.
Add the cream of tartar.
Then slowly add the 1/4 cup sugar, beating until the peaks are stiff but not dry.
Stir the vanilla into the chocolate mixture, then stir in one-quarter of the egg whites.
Using a rubber spatula, fold the chocolate mixture into the remaining beaten egg whites.
Transfer the mixture to the prepared dishes.
Use the spatula to smooth the tops.
Place the dishes in a large, deep baking pan.
Pour in enough hot water so the water comes one-third up the sides of the dishes.
Bake about 25 minutes or until the souffles are puffed and the tops feel firm when lightly touched.
Serve immediately.
Lightly spray two 12-ounce souffle dishes with no-stick spray.
Sprinkle the sides and bottom of the dishes with the 1/2 teaspoon of sugar.
Set the dishes aside.
In a small saucepan, stir together the cocoa, 2 tablespoons sugar, cornstarch and coffee granules.
Then stir in the milk.
Cook and stir over medium heat until the mixture comes to a boil (the mixture will be very thick).
Then cook and stir for 1 minute more.
Remove the saucepan from the heat and let stand until the mixture cools to room temperature.
Meanwhile, in a large bowl, beat the egg whites with clean, dry beaters until foamy.
Add the cream of tartar.
Then slowly add the 1/4 cup sugar, beating until the peaks are stiff but not dry.
Stir the vanilla into the chocolate mixture, then stir in one-quarter of the egg whites.
Using a rubber spatula, fold the chocolate mixture into the remaining beaten egg whites.
Transfer the mixture to the prepared dishes.
Use the spatula to smooth the tops.
Place the dishes in a large, deep baking pan.
Pour in enough hot water so the water comes one-third up the sides of the dishes.
Bake about 25 minutes or until the souffles are puffed and the tops feel firm when lightly touched.
Serve immediately.
Chef
