French Silk Souffle

By dashy_65

Ingredients

• 2/3 c. plus 2 t. sugar, divided
• 1/4 c. flour
• 1/4 c. cocoa
• 1 t. instant coffee granuals
• 1/8 t. salt
• 1 (1 oz) sq. semisweet chocolate, grated
• 2 c. evaporated skimmed milk
• 1 t. vanilla
• 6 egg whites
• 1/8 t. cream of tartar
• 2 t. powdered sugar

Details

Servings 8

Preparation

Step 1

Spray 6 custard cups with Pam; sprinkle each with 1/4 tsp. sugar. Set aside.

Combine 1/3 c. sugar and next 5 ingds. in medium saucepan; stir well. Graduallly add milk, stirring constantly with a wire whisk.

Bring mixture to a boil over medium heat, and cook 1 min., stirring constantly. Remove from heat; stir in vanilla. Pour mixture into a large bowl; cover with plastic wrap, and let cool completely.

Beat egg whites (at room temperature) and cream of tartar at high speed of mixer until soft peaks form. Gradually add remaining 1/3 c. sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently fold egg white mixture into milk mixture. Spoon evenly into prepared souffle dishes. Freeze until firm (about 2 hours); wrap with heavy-duty aluminum foil. Freeze up to 2 weeks.

Place frozen souffles in 2 (9") sq. baking pans. Add hot water to pans to depth of 1".

Bake 350* for 35 to 40 mins. or until puffed and set. Sprinkle 1/4 t. powdered sugar over each souffle; serve immediately.

179 cal, 1.9g fat, 156mg sodium.