Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) Cooking spray
  • 1 Tbsp Unsweetened cocoa powder
  • 1 Tbsp All-purpose flour
  • 3 Tbsp Sugar granulated, divided
  • 3 Tbsp Low fat chocolate milk
  • 1 large Egg white(s)
  • 0.5 tsp Powdered sugar (confectioner's)

Instruction

  • Preheat oven to 350°F. Spray 2 (6-oz) ramekins with nonstick spray.
  • In small saucepan, whisk together cocoa powder, flour, and 2 tbsp granulated sugar; set over medium heat. Add milk; cook, stirring constantly, until smooth and slightly thickened, about 2 minutes. Remove from heat and cool 5 minutes.
  • Meanwhile, in medium bowl, beat egg white until just fluffy. Slowly add remaining 1 tbsp granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites a little at a time, folding just until there are no white streaks.
  • Between ramekins, evenly divide batter. Bake until soufflés have risen and tops look slightly dry, 14 to 16 minutes. Dust with powdered sugar and serve warm.
  • Serving size: 1 soufflé