Source of Recipe
List of Ingredients
4 Tbsp all-purpose flour, divided
6 large egg white(s)
1/3 cup sugar
2 Tbsp light butter
4 fl oz fat-free creamer
1/3 cup unsweetened cocoa
2 large egg yolk(s)
Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
With mixer on medium, beat whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.
In three additions fold whites into chocolate mixture. Pour into soufflé pan. Bake until evenly risen and toothpick inserted into center comes out clean, 30 minutes. Yields 1 cup per serving.
NOTE: This quintessential favorite is easily lightened up by relying on lower-fat ingredients like fat-free half-and-half and fewer egg yolks.