Chocolate Souffles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.9
- Total Fat: 8.3 g
- Cholesterol: 59.9 mg
- Sodium: 54.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g
View full nutritional breakdown of Chocolate Souffles calories by ingredient
Introduction
Hard to find a delicious lower carb dessert and this one is certianly a little higher in carbs with 11 per serving but once in a while it's worth it! Low in sugar!Taken from the Ghiradelli Chocolate Cookbook. Hard to find a delicious lower carb dessert and this one is certianly a little higher in carbs with 11 per serving but once in a while it's worth it! Low in sugar!
Taken from the Ghiradelli Chocolate Cookbook.
Number of Servings: 4
Ingredients
-
1 Tbsp Butter
2 Tbsp plus 2 tsp Granulated Sugar
2 Oz Baking Chocolate 65% cocoa or 2 oz Choco Bake Nestle Pre-Melted Chocolate
2 Tbsp plus 2 tsp whole milk or half and half cream
2 egg whites large
1 large Egg Yolk
Directions
Preheat oven to 350 degrees. Brush four 1/2 cup ramekins with the butter. Dust bottom and sides of ramekins with 1 Tablespoon of the sugar.
In top of double boiler or heat proof bowl over (lower heat) simmering water melt the chocolate with the milk and 1 Tablespoon sugar stirrinig occasionally until smooth. Cool for 5 minutes. Whisk the egg yolk into the chocolate mixture.
In large bowl with electric mixer, beat the egg whites at medium speed until soft peaks form. Add the remaining 2 teaspoons of sugar and beat until stiff but not dry.
With a rubber spatula, fold one foruth of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Divide among ramekins.
(The souffle's may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from the refrigerator adding 3 minutes to baking time.)
Bake for 15 minutes. Remove from the oven then dust with confectioners sugar if desired. Serve Immediately.
Serving Size: 4 - 1/2 cup servings
In top of double boiler or heat proof bowl over (lower heat) simmering water melt the chocolate with the milk and 1 Tablespoon sugar stirrinig occasionally until smooth. Cool for 5 minutes. Whisk the egg yolk into the chocolate mixture.
In large bowl with electric mixer, beat the egg whites at medium speed until soft peaks form. Add the remaining 2 teaspoons of sugar and beat until stiff but not dry.
With a rubber spatula, fold one foruth of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Divide among ramekins.
(The souffle's may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from the refrigerator adding 3 minutes to baking time.)
Bake for 15 minutes. Remove from the oven then dust with confectioners sugar if desired. Serve Immediately.
Serving Size: 4 - 1/2 cup servings
