Individual Chocolate Souffles
Make 2 servings
1 tablespoon unsweetened cocoa
1 tablespoon all-purpose flour
3 tablespoons granulated sugar, divided
3 tablespoons low-fat chocolate milk
1 large egg white
1. Preheat oven to 350. Fill an 8×8 pan half-full of water (water bath), and set in the oven to preheat.
2. In a small saucepan, place the cocoa, flour and 2 tablespoons of sugar. Add the chocolate milk, and set over medium heat, stirring constantly until smooth (about 2 minutes.) Remove from heat and let cool about 5 minutes.
3. When you remove the chocolate sauce from the heat, whisk the egg white until soft peak form. Slowly add the remaining tablespoon of sugar and continue beating until soft peaks are present again.
4. Fold in cooled chocolate sauce, a little at a time, until the egg whites and chocolate are completely incorporated together.
5. Spray baking ramekins with cooking spray. Pour batter into each. Place in water bath and bake until the tops look slightly dry (14-16 minutes.) Do not open the oven until you are ready to take them out. A sudden burst of cold air can make them deflate.
6. Remove from oven and top with whipped cream and instant coffee granules (or espresso powder.)
Other possible toppings are powdered sugar, cinnamon or shaved dark or white chocolate, or a raspberry or strawberry sauce.
Other options are adding the instant coffee or cinnamon to the chocolate syrup, or making this a Mexican chocolate souffle by adding a touch of cayenne pepper to the sauce.
Sat fat: 0.3g