Now are you convinced to eat chocolate?
Oh my Heck Yeah! (Why yes, I did live in Utah half my life)
Here is the recipe:
Individual Chocolate Souffles Recipes:
Makes 2 souffles
*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
4 1/2 T granulated sugar, divided
1 T all-purpose flour
3 T cocoa
2 T milk
1/4 t vanilla extract
1/8 t maple extract (just under an 1/8 th tsp.)
1/8 t almond extract (just under and 1/8 th tsp.)
1 large egg white
1 tsp powdered sugar (optional)
OR Roasted almonds, roughly chopped (optional, more calories)
OR Toasted coconut (optional, more calories)
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.
Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set.
Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds… or both! Oh My! wait, I’m getting carried away again). Serve immediately.
Okay, Just a few more pictures…
Tell me how they turn out. I promise they are worth it.