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Chocolate-Truffle Souffles

Photo: Becky Luigart-Stayner
Yield 8 servings
Crème de cacao is a dark, chocolate-flavored liqueur. But any fruit, nut, or coffee-flavored liqueur will work. If you prefer to leave out the liqueur, replace it with an equal amount of chocolate syrup.

Ingredients

  • Cooking spray
  • 2 tablespoons granulated sugar
  • 1 cup 1% low-fat milk
  • 3/4 cup powdered sugar
  • 1/2 cup unsweetened cocoa
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 ounce semisweet chocolate, chopped
  • 3 tablespoons crème de cacao (chocolate-flavored liqueur) or chocolate syrup
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup powdered sugar
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 172
  • caloriesfromfat 19 %
  • fat 3.6 g
  • satfat 1.8 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 5.4 g
  • carbohydrate 30.3 g
  • fiber 0.1 g
  • cholesterol 56 mg
  • iron 1.3 mg
  • sodium 120 mg
  • calcium 55 mg

How to Make It

  1. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with granulated sugar. Place on a baking sheet; set aside.

  2. Combine the milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium, heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, stirring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.

  3. Preheat oven to 375°.

  4. Beat the egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the chocolate mixture; gently fold in remaining egg white mixture. Spoon the batter evenly into prepared ramekins. Bake at 375° for 23 minutes or until puffy and set. Sprinkle the souffles with 1 tablespoon powdered sugar. Serve immediately.