Chocolate Souffles Recipe
Ingredients
| Vegetable cooking spray | ||
| 1/2 cup plus 2 1/2 tablespoons sugar, divided | ||
| Unsweetened cocoa | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Instant espresso powder | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| 2 egg yolks, lightly beaten | ||
| Egg whites | 5 | |
| Cream of tartar | 1/2 Teaspoon | |
Directions
Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
Sprinkle dishes evenly with 2 1/2 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar and next 4 ingredients in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture.
Gently fold remaining egg white mixture into chocolate mixture.
Spoon evenly into prepared dishes.
Bake at 375° for 15 to 16 minutes or until souffles are puffed.
Sprinkle dishes evenly with 2 1/2 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar and next 4 ingredients in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture.
Gently fold remaining egg white mixture into chocolate mixture.
Spoon evenly into prepared dishes.
Bake at 375° for 15 to 16 minutes or until souffles are puffed.
Chef
