CHOCOLATE MINT SOUFFLES

Chocolate Mint Souffles

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Rose Dailey

By
@daileysbaby

Need a romantic dessert for two?? Try this :-)

My online cookbook:
tx-cherokee.tripod.com/index.html

Rating:

★★★★★ 1 vote

Serves:
2

Ingredients

  • 2
    eggs
  • 1 tsp
    sugar
  • 4 Tbsp
    sugar, divided
  • 2 Tbsp
    baking cocoa
  • 1 tsp
    cornstarch
  • ·
    dash salt
  • 1/3 c
    fat-free milk
  • 2 Tbsp
    semisweet chocolate chips
  • 1/8 tsp
    mint extract
  • ·
    confectioners' sugar

How to Make CHOCOLATE MINT SOUFFLES

Step-by-Step

  1. Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
  2. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with the 1 teaspoon sugar; place on a baking sheet and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Printable Recipe Card

About CHOCOLATE MINT SOUFFLES

Course/Dish: Cakes Chocolate



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