Chocolate Mint Souffles for Two |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish. Ingredients:
2 eggs |
1 teaspoon sugar (plus 4 tablespoons, divided) |
2 tablespoons baking cocoa |
1 teaspoon cornstarch |
1 dash salt |
1/3 cup nonfat milk |
2 tablespoons semi-sweet chocolate chips |
1/8 teaspoon mint extract |
confectioners' sugar |
Directions:
1. Separate eggs.
2. Place whites in a small bowl; let stand until room temperature.
3. Place yolks in another bowl; set aside.
4. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
5. In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
6. Cook and stir for 1-2 minutes or until thickened.
7. Remove from the heat; stir in chocolate chips and extract until chips are melted.
8. Transfer to a small bowl.
9. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
10. Beat egg whites on medium speed until soft peaks form.
11. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
12. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
13. Fold in remaining egg whites until combined.
14. Transfer to prepared ramekins.
15. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
16. Sprinkle with confectioners' sugar.
17. Serve immediately.
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