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Chocolate Mint Souffles

 Chocolate Mint Souffles
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 ServingsPrep: 20 min. Bake: 20 min.


  • 2 Eggland's Best® 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.

2 of 2

Chocolate Mint Souffles (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 souffle equals 265 calories, 9 g fat (3 g saturated fat), 213 mg cholesterol, 159 mg sodium, 40 g carbohydrate, 2 g fiber, 9 g protein.