Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar, divided
  • 3 tablespoons low-fat chocolate milk
  • 1 large egg whites
  • 1/2 tsp powdered sugar

Instruction

  • Preheat oven to 350ºF. Coat two 6 oz ramekins with cooking spray and set them aside.
  • In a small saucepan, whisk together the cocoa, flour and 2 tablespoons of the granulated sugar. Add the milk and cook, over medium heat stirring constantly, until smooth and warm, about 2 minutes. Remove from the heat and let cool for about 5 minutes.
  • Meanwhile, in a medium bowl, whisk the egg white until soft peaks start to form. Slowly add remaining the tablespoon of granulated sugar and continue beating until soft peaks form.
  • Fold the cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear. Be careful because you don't want to deflate the egg white.
  • Pour the batter into the prepared ramekins. Bake until the shuffles appear set and the tops look slightly dry, 14 to 16 minutes. (Do not open oven until soufflés are done. Cold air can cause them to sink.)
  • Remove from the oven and dust with the powdered sugar. Serve right away. If they sit too long they will sink/deflate.