These French Silk Soufflés offer a lighter take on a classic dessert, delivering rich chocolate flavor without the heaviness. By using evaporated skim milk and egg whites, the recipe creates an incredibly airy, cloud-like texture that melts in your mouth. The addition of instant coffee powder deepens the chocolate notes, providing a sophisticated taste profile perfect for dinner parties or special celebrations. The base is made into a smooth custard, folded with stiffly beaten egg whites to create maximum lift. A quick freeze before baking ensures the soufflés hold their shape while developing a golden, cracked top. Serve immediately for the best dramatic rise and tender interior. This elegant yet approachable dessert is sure to impress guests while feeling indulgent and satisfying.
French Silk Souffle – Lite
Description
These French Silk Soufflés offer a lighter take on a classic dessert, delivering rich chocolate flavor without the heaviness. By using evaporated skim milk and egg whites, the recipe creates an incredibly airy, cloud-like texture that melts in your mouth. The addition of instant coffee powder deepens the chocolate notes, providing a sophisticated taste profile perfect for dinner parties or special celebrations. The base is made into a smooth custard, folded with stiffly beaten egg whites to create maximum lift. A quick freeze before baking ensures the soufflés hold their shape while developing a golden, cracked top. Serve immediately for the best dramatic rise and tender interior. This elegant yet approachable dessert is sure to impress guests while feeling indulgent and satisfying.Directions
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Preheat oven to 350°F (175°C).
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Coat eight 6-ounce soufflé dishes or custard cups with nonstick cooking spray. Sprinkle each with 1/4 teaspoon of the granulated sugar, tilting to coat the sides, then set aside.
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In a medium saucepan, combine the remaining 2/3 cup sugar, flour, cocoa powder, instant coffee powder, salt, and grated semisweet chocolate.
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Gradually whisk in the evaporated skim milk until the mixture is smooth and free of lumps.
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Place the saucepan over medium heat and cook, stirring constantly with a wire whisk, until the mixture comes to a boil and thickens. Continue cooking for 1 minute, stirring constantly.
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Remove the saucepan from heat and stir in the vanilla extract.
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Pour the chocolate mixture into a large bowl. Cover directly with plastic wrap (touching the surface of the custard) and let cool to room temperature.
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In a clean, grease-free bowl, beat the egg whites and cream of tartar at high speed until soft peaks form.
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Gradually add the remaining 1/3 cup sugar (reserved from the initial 2/3 cup, if not used above, or adjust total sugar accordingly) 1 tablespoon at a time, beating until stiff, glossy peaks form.
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Gently fold the beaten egg whites into the cooled chocolate mixture in three additions, being careful not to deflate the mixture.
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Spoon the batter evenly into the prepared soufflé dishes.
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Freeze the filled dishes for about 2 hours, or until firm. Wrap tightly with heavy-duty aluminum foil. (Note: Can be frozen for up to 2 weeks at this stage).
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When ready to bake, place the frozen soufflés in two 9-inch square baking pans.
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Add hot water to the baking pans to a depth of 1 inch (creating a water bath).
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Bake at 350°F (177°C) for 35 to 40 minutes, or until the soufflés are puffed and set.
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Remove from oven, sprinkle each soufflé with 1/4 teaspoon powdered sugar, and serve immediately.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 448.8kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 5.7g29%
- Cholesterol 0.0mg0%
- Sodium 670.0mg28%
- Total Carbohydrate 87.3g30%
- Dietary Fiber 8.1g33%
- Sugars 64.1g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
