Ruth Lee of Troy, Ontario describes these delectable little desserts as fancy, utterly foolproof and a family favorite recipe for decades. Give them a try!
- 2 large eggs
- 1 teaspoon plus 4 tablespoons sugar, divided
- 2 tablespoons baking cocoa
- 1 teaspoon cornstarch
- Dash salt
- 1/3 cup fat-free milk
- 2 tablespoons semisweet chocolate chips
- 1/8 teaspoon mint extract
- Confectioners' sugar
- Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
- 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.
- 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. Cook and stir for 1-2 minutes or until thickened.
- Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
- Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
- Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately. Yield: 2 servings.
Originally published as Chocolate Mint Souffles in Healthy Cooking April/May 2008, p28
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