Chocolate Mint Souffles for Two

Total Time
20 mins
20 mins

Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.

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  1. Separate eggs.
  2. Place whites in a small bowl; let stand until room temperature.
  3. Place yolks in another bowl; set aside.
  4. Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
  5. In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
  6. Cook and stir for 1-2 minutes or until thickened.
  7. Remove from the heat; stir in chocolate chips and extract until chips are melted.
  8. Transfer to a small bowl.
  9. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
  10. Beat egg whites on medium speed until soft peaks form.
  11. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
  12. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
  13. Fold in remaining egg whites until combined.
  14. Transfer to prepared ramekins.
  15. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
  16. Sprinkle with confectioners' sugar.
  17. Serve immediately.