I didn't grow up in a house where dessert was served after dinner. That is not to say that cookies and milk or some other sweet wasn't available for evening snacking. Of course, as we age, we are wise to rethink what we eat, particularly in the evening hours, but I do look forward to a cup of tea or a glass of fat free milk and a small snack each evening. While a Fiber One brownie often fills the bill--they actually taste pretty good--nothing beats something homemade. These individual chocolate souffles fit very nicely into a balanced eating plan and are very easy to whip up just before you eat them. The recipe can be doubled or tripled to serve guests and they make a lovely presentation.
Servings - 2 (3PP)
(from WW Weekly, March 4-10, 2012)
2 sprays cooking spray
1 tbs unsweetened cocoa
1 tbs all purpose flour
3 tbs granulated sugar, divided
3 tbs low-fat chocolate milk
1 large egg white
1/2 tsp powdered sugar
Preheat oven to 350 degrees. Coat two 6 oz ramekins with cooking spray. In a small saucepan, whisk together the cocoa, flour, and 2 tbs granulated sugar. Set over medium heat and add chocolate milk, stirring constantly until smooth (about 2 minutes). Remove from heat and cool 5 minutes. In a medium bowl, whisk the egg white until soft peaks start to form. Slowly add remaining tablespoon of granulated sugar and continue beating until soft peaks are formed. Fold cooled chocolate mixture into egg whites a little at a time until no white streaks appear. Pour batter into prepared ramekins and bake until set and top looks slightly dry, 14-16 minutes. Do NOT open oven until souffles are done or the cold air will cause them to sink. Dust with powdered sugar and serve warm.
I've made souffles before, some of which have fallen after I took them out of the oven. Not so with these. They were quite impressive for being so quick and easy and very chocolatey and satisfying. I wished I had some raspberries as I would have made a quick puree to serve alongside. I will be keeping this recipe on "speed dial."