Most soufflés are made by folding beaten egg whites into a thick béchamel sauce. Having the sauce base boiling hot before folding in the egg whites makes this recipe foolproof, as the soufflés aren't given a chance to cool off and potentially deflate.
- 2 cups low-fat milk
- 6 oz. bittersweet chocolate, finely chopped
- 1/2 cup sugar, divided
- 3 Tbs. unsweetened cocoa powder
- 4 Tbs. unsalted butter, plus more for greasing soufflé dishes
- 4 Tbs. all-purpose flour
- 1 tsp. vanilla extract
- 4 egg whites
- Confectioners' sugar, for dusting
1. Preheat oven to 450°F. Butter 8 1/2-cup ramekins or soufflé dishes, and place on baking sheet.
2. Bring milk to a boil in medium saucepan. Remove from heat, and stir in chocolate, 1/4 cup sugar, and cocoa powder until chocolate has melted and mixture is smooth. Set aside.
3. Melt butter in large saucepan over medium heat. Stir in flour, and cook 1 minute. Stir in chocolate mixture, and cook 3 to 5 minutes, or until mixture has thickened. Remove from heat. Stir in vanilla.
4. Beat egg whites with electric mixer 2 to 3 minutes, or until peaks begin to form. Add remaining 1/4 cup sugar, and beat 2 to 3 minutes more, or until smooth and glossy and stiff peaks form.
5. Gently reheat chocolate mixture until boiling. Remove from heat, then fold in one-third egg whites with spatula. Fold in remaining egg whites. Divide soufflé mixture among prepared ramekins, and dust each soufflé with confectioners' sugar. Bake soufflés 6 to 7 minutes, or until puffed high and dry on top. Serve immediately.
- Serving Size: Serves 8
- Calories: 280
- Carbohydrate Content: 36 g
- Cholesterol Content: 21 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Saturated Fat Content: 9 g
- Sodium Content: 57 mg
- Sugar Content: 29 g