Sweetheart Soufflé

By Peggie

Ingredients

•  1/2 tsp sugar
•  3 tbsp cocoa powder
•  1 tbsp cornstarch
•  1/2 tsp instant coffee
•  2 tbsp sugar
•  1/2 cup skim milk
•  1/2 tsp vanilla
•  2 egg whites
•  1/4 tsp cream of tartar
•  1/4 cup sugar

Details

Servings 2

Preparation

Step 1

Preheat oven to 350. Lightly coat two 8 ounce soufflé dishes with cooking spray. Sprinkle bottom and sides of each dish with about ½ tsp of sugar. Combine cocoa powder, cornstarch, coffee and 2 tbsp sugar in a small saucepan; add skim milk. Cook over medium heat, stirring constantly until mixture reaches a boil and is very thick; stir and cook for one more minute. Remove from heat and let cool to room temperature. Stir in vanilla.

In a large bowl, beat egg whites until foamy. Add cream of tartar, and gradually add ¼ cup sugar. Beat until stiff (but not dry) peaks form. Stir one-fourth of beaten egg whites into chocolate mixture, then fold chocolate mixture into remaining egg whites using a rubber spatula. Transfer to dishes and smooth tops with spatula. Place dishes in a roasting pan and fill pan with hot water one- third of the way up the sides of the dishes. Bake about 25 minutes or until soufflés are puffed and tops feel firm. Sprinkle with icing sugar and serve immediately.