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Chocolate Mint Souffles For Two

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Ingredients

Adjust Servings:
2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

Nutritional information

162
Calories
78 g
Calories From Fat
8.7 g
Total Fat
3.9 g
Saturated Fat
186.8 mg
Cholesterol
168.1 mg
Sodium
15.6 g
Carbs
2.4 g
Dietary Fiber
10.2 g
Sugars
9.2 g
Protein
111g
Serving Size

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Chocolate Mint Souffles For Two

Features:
  • Gluten Free
Cuisine:

Tasty, but the souffles looked a little lost in my larger ramekins, and I would prefer a smaller serving. I want to make these again using dutch-processed cocoa and confectioners' sugar, and use my stand mixer instead of my hand-held mixer. In the name of science, of course! Made for The Wild Bunch for ZWT8's Family Picks.

  • 60 min
  • Serves 2
  • Easy

Ingredients

Directions

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Chocolate Mint Souffles for Two, Recieved this recipe from Taste of Home and couldn’t wait to try it I love that they only served two so perfect for DH and me when I wanted something special for just us They came together easy, were light, fluffy and oh so chocolate It calls for mint extract but I didn’t have that so just used vanilla and it was still good Think it’d be really good with the mint and maybe a little mint leave as garnish , Tasty, but the souffles looked a little lost in my larger ramekins, and I would prefer a smaller serving I want to make these again using dutch-processed cocoa and confectioners’ sugar, and use my stand mixer instead of my hand-held mixer In the name of science, of course! Made for The Wild Bunch for ZWT8’s Family Picks


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Steps

1
Done

Separate Eggs.

2
Done

Place Whites in a Small Bowl; Let Stand Until Room Temperature.

3
Done

Place Yolks in Another Bowl; Set Aside.

4
Done

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.

5
Done

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.

6
Done

Cook and Stir For 1-2 Minutes or Until Thickened.

7
Done

Remove from the Heat; Stir in Chocolate Chips and Extract Until Chips Are Melted.

8
Done

Transfer to a Small Bowl.

9
Done

Stir a Small Amount of Hot Mixture Into Egg Yolks; Return All to the Bowl, Stirring Constantly. Cool Slightly.

10
Done

Beat Egg Whites on Medium Speed Until Soft Peaks Form.

11
Done

Gradually Beat in Remaining Sugar, 1 Tablespoon at a Time, on High Until Stiff Peaks Form.

12
Done

With a Spatula, Fold a Fourth of the Egg Whites Into Chocolate Mixture Until No White Streaks Remain.

13
Done

Fold in Remaining Egg Whites Until Combined.

14
Done

Transfer to Prepared Ramekins.

15
Done

Bake at 375 For 18-22 Minutes or Until Tops Are Puffed and Centers Are Almost Set.

Avatar Of Jenna-Beth Fischer

Jenna-Beth Fischer

Flavor fanatic creating bold and aromatic dishes that delight the palate.

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