Chocolate Mint Souffles for Two

"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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photo by KateL photo by KateL
photo by KateL
photo by Starrynews photo by Starrynews
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
40mins
Ingredients:
9
Yields:
2 Souffles
Serves:
2
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ingredients

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directions

  • Separate eggs.
  • Place whites in a small bowl; let stand until room temperature.
  • Place yolks in another bowl; set aside.
  • 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.
  • 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.
  • Cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat; stir in chocolate chips and extract until chips are melted.
  • Transfer to a small bowl.
  • Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
  • Beat egg whites on medium speed until soft peaks form.
  • Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
  • Fold in remaining egg whites until combined.
  • Transfer to prepared ramekins.
  • Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
  • Sprinkle with confectioners' sugar.
  • Serve immediately.

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Reviews

  1. Tasty, but the souffles looked a little lost in my larger ramekins, and I would prefer a smaller serving. I want to make these again using dutch-processed cocoa and confectioners' sugar, and use my stand mixer instead of my hand-held mixer. In the name of science, of course! Made for The Wild Bunch for ZWT8's Family Picks.
     
  2. Rich and delightful! These were easy and delicious. My ramekins were a little too small, so I split it into three, and that worked great. Thanks for sharing! ZWT7
     
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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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