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Individual Chocolate Soufflés
Individual Chocolate Soufflés
Yield: Makes 2 servings
Ingredients:
1teaspoon unsalted butter, divided
5tablespoons granulated sugar, divided
4ounces semisweet chocolate, chopped
2ounces cream cheese*, softened
2tablespoons milk
2large eggs, separated, at room temperature
Pinch salt
Powdered sugar
Preparation:
1.Use 1/2 teaspoon butter to grease 2 (10-ounce) custard cups; coat with 1 tablespoon granulated sugar.2.Make collars for custard cups: fold 16-inch-long piece of aluminum foil in half lengthwise, and fold in half again. Use 1/4 teaspoon butter to grease half of it lengthwise. Sprinkle buttered part with 1-1/2 teaspoons sugar. Wrap foil around custard cup, buttered side in; allow buttered half to extend above the rim 1 inch. If necessary, secure with masking tape. Repeat for second collar.3.Preheat oven to 350°F. Place baking pan in oven. Microwave chocolate, cream cheese and milk in microwavable container on HIGH 1 minute. Stir until smooth. If mixture is not completely melted, return to microwave oven and heat in 30-second intervals, stirring each time. Allow mixture to cool, then stir in yolks and blend well.4.Beat egg whites in grease-free medium bowl with mixer on high speed until frothy. Add salt, then gradually add remaining 3 tablespoons sugar, beating constantly, until stiff peaks form.5.Gently fold chocolate mixture into whites in 3 additions. Divide between custard cups.6.Place custard cups on preheated baking pan. Bake 35 to 40 minutes or until puffed and toothpick inserted in middle comes out clean. Dust with powdered sugar. Remove collars and serve immediately (soufflés deflate as they cool).
Tip:
Place soufflés in the oven just before serving your meal; soufflés will be ready when it' s time for dessert and coffee.Tip:
Soufflés can be prepared in advance. Wrap and refrigerate soufflés after placing in custard cups; unbaked soufflés also can be frozen up to 2 weeks. Add collars after removing soufflés from refrigerator or freezer. To bake chilled soufflés, add a few minutes to the baking time. To bake frozen soufflés, place custard cups on jelly-roll pan, and add hot water to pan. Bake in preheated 350°F oven for 50 to 55 minutes or until done.
Nutritional Information:
Serving Size:
Sodium
161 mg
Protein
13 g
Fiber
4 g
Carbohydrate
64 g
Cholesterol
249 mg
Saturated Fat
19 g
Total Fat
35 g
Calories from Fat
51 %
Calories
598
Dietary Exchange:
Meat
7
Starch
4
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