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Chocolate Soufflé {low-fat} Recipe

Chocolate Soufflé {low-fat} Recipe
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★★★★★

4.9 from 5 reviews

This low-fat Chocolate Soufflé recipe creates a light and airy dessert that’s rich in chocolate flavor without the heaviness of traditional soufflés. Using low-fat milk and carefully whipped egg whites, this soufflé puffs up beautifully with a delicate texture and just a hint of sweetness, perfect for an elegant dessert that won’t weigh you down.

Ingredients

Scale

For Ramekins

  • Cooking spray, as needed
  • 5 teaspoons granulated sugar (optional, for coating ramekins)

Chocolate Base

  • 1 cup powdered sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder (Valrhona recommended)
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-fat milk
  • 1/2 cup water

Soufflé Mixture

  • 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

  • 2–3 tablespoons powdered sugar

Instructions

  1. Prep Ramekins: Spray eight 5-ounce ramekins with cooking spray. If desired, pour one teaspoon of granulated sugar into each ramekin, then tilt and rotate to coat the bottom and sides evenly. Tap out any excess sugar into the next ramekin, repeating until all are coated. Set them aside.
  2. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the soufflés.
  3. Make Chocolate Base: In a small saucepan, whisk together the powdered sugar, cocoa powder, and flour until combined. Add low-fat milk and water, whisking until the mixture is smooth. Place over medium-low heat and cook, whisking constantly, until the mixture thickens, about 10 to 15 minutes. Once thickened, transfer to a medium bowl and let it cool.
  4. Whip Egg Whites: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of cream of tartar on medium-high speed until they reach soft peaks. Gradually add 3 tablespoons plus 1 teaspoon of granulated sugar while continuing to beat until stiff peaks form. Set aside.
  5. Combine Egg Yolks and Vanilla: Whisk the egg yolks and vanilla extract into the cooled chocolate base thoroughly.
  6. Fold Egg Whites: Gently fold about a quarter of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites just until combined, ensuring not to deflate the mixture.
  7. Fill Ramekins: Divide the soufflé batter evenly among the prepared ramekins, filling them nearly to the top.
  8. Bake: Place ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, until the soufflés have puffed up high above the rims and a toothpick inserted into the center comes out with moist crumbs attached.
  9. Serve Immediately: Sprinkle the soufflés with powdered sugar and serve right away for the best texture and presentation.

Notes

  • For the best rise, ensure egg whites are at room temperature before whipping.
  • Do not overfold the egg whites into the chocolate base to keep the soufflé light and airy.
  • Serve the soufflés immediately as they will start to deflate once out of the oven.
  • You can substitute cocoa powder brands but choose high-quality Dutch-process cocoa for a smoother, richer flavor.
  • If you prefer, you can omit the sugar coating in ramekins, but it helps create a better crust.

Nutrition

Keywords: Chocolate Soufflé, Low-Fat Dessert, Light Chocolate Soufflé, French Dessert, Healthy Chocolate Dessert, Low Fat Chocolate Soufflé

Find it online: https://zarameals.com/chocolate-souffle-low-fat-recipe/