Description
This low-fat Chocolate Soufflé is a light, airy dessert perfect for chocolate lovers seeking a guilt-free indulgence. Made with unsweetened cocoa powder and low-fat milk, this soufflé offers a rich chocolate flavor with a delicate, fluffy texture. It’s an elegant treat that’s surprisingly easy to prepare, baked to perfection in just 35 minutes.
Ingredients
Scale
For the Soufflé Batter
- Cooking spray, for greasing
- 5 teaspoons granulated sugar (optional)
- 1 cup powdered sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons flour
- 1/2 cup low-fat milk
- 1/2 cup water
- 4 egg whites
- Pinch of cream of tartar
- 3 tablespoons plus 1 teaspoon granulated sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Dishes: Preheat your oven to 375°F (190°C). Generously coat soufflé dishes with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, sift together powdered sugar, unsweetened Dutch-process cocoa powder, and flour until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together low-fat milk, water, and vanilla extract until smooth.
- Whip Egg Whites: Using a clean bowl, beat egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 3 tablespoons plus 1 teaspoon granulated sugar, continuing to beat until stiff peaks form, ensuring a stable meringue.
- Fold in Egg Yolks: Gently fold the egg yolks into the whipped egg whites without deflating the mixture.
- Combine Mixtures: Gradually blend the dry ingredients with the wet milk mixture, then carefully fold this combined mixture into the whipped egg whites to maintain airiness.
- Fill and Bake: Pour the batter into the prepared soufflé dishes, filling them almost to the top. Bake in the preheated oven for about 20 minutes, or until the soufflés are puffed up and set but still slightly moist inside.
- Serve: Dust the baked soufflés with powdered sugar and serve immediately while warm and airy.
Notes
- Ensure egg whites are beaten to stiff peaks for the soufflé’s signature rise.
- Do not open the oven door during baking to prevent the soufflé from collapsing.
- Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
- This recipe is best served fresh as soufflés deflate quickly after coming out of the oven.
