Chocolate Mint Souffles For Two - cooking recipe

Ingredients

2 eggs
1 teaspoon sugar (plus 4 tablespoons, divided)
2 tablespoons baking cocoa
1 teaspoon cornstarch
1 dash salt
1/3 cup nonfat milk
2 tablespoons semi-sweet chocolate chips
1/8 teaspoon mint extract
confectioners' sugar

Preparation

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\u00b0 for 18-22 minutes or until tops are puffed and centers are almost set.
Sprinkle with confectioners' sugar.
Serve immediately.