Chocolate-Truffle Souffles

Photo: Becky Luigart-Stayner

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.4g
  • Carbohydrate: 30.3g
  • Fiber: 0.1g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 120mg
  • Calcium: 55mg

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

Preparation

  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.
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