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Light and Springy Chocolate Souffles


Recipe from "The New Mayo Clinic Cookbook".

Per 8 oz. serving:
6 grams of protein
6 grams of fat
183 calories

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Rate this recipe 4.5/5 (12 Votes)
Light and Springy Chocolate Souffles 1 Picture


  • 1/2 cup unsweetened cocoa powder
  • 6 tablespoons hot water
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 3 tablespoons all purpose flour
  • 1 tablespoon ground almonds or hazelnuts
  • 1/4 tablespoon ground cinnamon
  • 3 tablespoons packed brown sugar
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 3/4 cup 1 percent low fat milk
  • 4 egg whites
  • 3 tablespoons granulated sugar
  • 1 teaspoon confectioners' sugar
  • 1 cup raspberries


Servings 6
Adapted from


Step 1

Preheat the oven to 375 degrees. Lightly coat six 1 cup souffle dishes or ramekins with cooking spray or coat a 6 cup souffle dish with the spray.

In a small bowl combine the cocoa and hot water, stirring until smooth. Set aside.

In a small heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground almonds, and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

In a large spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form. Using a rubber spatula gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture , mixing only until no white streaks remain.

Gently scoop the cocoa-egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center 15-20 minutes for individual souffles or 40-45 minutes for large souffle. Using a fine mesh sieve, dust the top with confectioners' sugar. Serve immediately, garnished with the raspberries.


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