Surprise your Valentine with chocolate souffles for two! This recipe is not fussy and soooo easy (I promise), and the added bonus is that it's a light and HEALTHIER version of chocolatey goodness.
- Makes 2 servings, per serving:
- Calories: 152 (4% from fat)
- Fat: 0.6g
- Protein: 3.5g
- Carbohydrate: 35.3g
- Fiber: 1.4g
- Cholesterol: 0.31mg
- Iron: 0.8mg
- Sodium: 35mg
- Calcium: 26mg
- Olive oil cooking spray
- 4 1/2 tablespoons granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons Dutch process cocoa
- 2 tablespoons milk (I used almond milk)
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 teaspoon powdered sugar
Preheat oven to 350°. Coat 2 (6-ounce) ramekins with olive oil spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a separate bowl and cool. Stir in vanilla.
Place the egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, one teaspoon at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spoon mixture into prepared dishes. Tap dishes 2 or 3 times to level and bring bubbles to the surface. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately…maybe with a side of vanilla ice cream!