Easy Chocolate Souffles
Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! —Sarah Farmer, Waukesha, Wisconsin
Total TimePrep: 20 min. Bake: 15 min.
- 4 large eggs
- 6 teaspoons plus 1 tablespoon sugar, divided
- 1 cup light corn syrup
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- Confectioners' sugar
- Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside.
- Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture.
- Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.
Nutrition Facts1 serving: 250 calories, 4g fat (1g saturated fat), 142mg cholesterol, 108mg sodium, 53g carbohydrate (34g sugars, 1g fiber), 5g protein.
Jun 19, 2013
Since I am having kabobs and cheesy rice for supper, I decided to put a little cinnamon in the batter to give it a mexican chocolate feel. Exicted to make ut!
Jan 29, 2011
It is very good and easy. Very silky centers!