This light and airy dessert treat is a nice for a special occasion romantic meal.
Ingredients
Souffle
4eachegg whites- room temperature
¼teaspoonsalt
2tablespoonssugar
½cupsugar
6oz.bittersweet chocolate
⅓cupfat free milk- room temperature
2tablespoonssugar
1cancooking spray
Amaretto Cream Topping
1cupfat free Cool Whip or whipped topping
1tablespoonAmaretto liquor
Instructions
Preheat oven to 400F.
Place chocolate in a heat proof bowl and melt. Add sugar and 2 egg yolks stirring often until incorporated.
Take off heat and stir in room temperature milk. Set aside and let mixture cool.
Whip egg whites and salt in mixing bowl on medium high speed until soft peaks form. Once soft peaks form, add your 2 Tbsp. of sugar and then beat on high speed until stiff peaks form.
Place ¼ of the egg white mixture in the chocolate mixture and stir to smoothen out.
Then slowly add chocolate mixture to egg white mixture. Add small amounts at a time and use a rubber spatula to fold the mixture. DO NOT STIR. (Stirring will flatten the egg whites and lose their air content.)
Spray each ramekin with cooking spray and sprinkle with sugar.
Place 1/3 cup of chocolate souffle mixture in each ramekin. Bake in oven for about 15 to 20 minutes until the tops are just be lightly browned and firm.
Spa Index Kitchen Notes
Chef’s Note: It’s important to not open the oven door multiple times as these are very delicate desserts. Serve hot out of the oven. Mixture can be done up to 30 minutes before baking.
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