Monday, August 6, 2012

Chocolate Souffle


Makes 8 Servings
  1. Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
  2. With mixer on medium, beat whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
  3. In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.
  4. In three additions fold whites into chocolate mixture. Pour into soufflé pan. Bake until evenly risen and toothpick inserted into center comes out clean, 30 minutes.
WW POINTS VALUE: 3 pts (1 cup per serving)

Note: This recipe appears on Who does not love chocolate?! Say what you want about the French. The French certainly know their chocolate and their dessert. I would say chocolate souffle is one of the ULTIMATE guilty pleasures on this planet. Even though the recipe calls for a 2-quart souffle pan, I highly recommend serving these treats in individual souffle dishes because everyone  loves their own individual souffle and everyone gets the same amount of chocolate. This souffle is lightened up with fewer egg yolks and a little more half-and-half. You can also use skim milk in place of  the half-and-half and the dessert will still be delicious. I also recommend serving this dessert right away because the souffles easily fall once they come out of the oven. If you ever throw a dinner party and are looking for an elegant dessert, this dessert make the perfect finale after a fine dinner and a great way to close the deal. This dessert is so devilishy delicious people will be talking about this for days and be coming back for more.

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