Nothing says love like chocolate! And with just five ingredients, you’re sure to swoon over these fuss-free, fast-fix soufflés. Deliciously (deceptively) slim, they clock in with just 160 calories—and, they just so happen to be gluten-free.
I can actually whip these beauties from start to finish as little as 15 minutes, but the first time you make them it may take just a few minutes more. To shorten the time, simply measure out the ingredients ahead of time so you will have everything ready to go. In the time your oven preheats, you can easily assemble the soufflés.
You can also make them just before eating dinner and pop them into the oven, or air fryer, as you finish eating. To do so, ready the ramekins and place them uncovered in the refrigerator (just handle the ramekins gently as to not deflate the folded in whites).
To serve, dust with cocoa or powdered sugar, and adorn with fresh sliced strawberries or raspberries.
TO MAKE THEM FOR TWO, simply halve the ingredients and place all of the batter into 2 ramekins.( Adds 40 calories and one point per souffle). Serve with a dust of powdered sugar or fresh berries.
Makes 2 to 5 servings
Ingredients
4 large eggs
½ cup semisweet chocolate chips
¼ teaspoon instant coffee
1 tablespoon cocoa powder, preferably Dutch-processed
2 tablespoons granulated sugar
Additional cocoa powder or powdered sugar (optional)
Instructions
1. Preheat oven to 400ºF. Lightly spray five 6-ounce ramekins with baking spray and place them on a sheet pan. (Air Fryer instructions below)
2. Separate the eggs, placing the egg whites in one large bowl and two yolks in another small bowl (toss the remaining yolks or save them for another use).
3. Place the chocolate chips in a small microwave-safe bowl and heat for 1 to 1½ minutes or until chips are partially melted and appear shiny. Remove and stir. Set aside. In a medium bowl, whisk together 3 tablespoons warm water, instant coffee and cocoa powder. Whisk in the two egg yolks. Add the melted chocolate and whisk until smooth.
4. With an electric mixer on high speed, beat the egg whites until foamy. Gradually add the sugar and beat to stiff, but not dry, peaks. Gently fold half the chocolate mixture into the egg whites, taking care to not deflate the egg whites. Repeat with the remaining chocolate mixture.
5. Fill the ramekins and place the pan in the oven on the center rack. Bake for 9 to 11 minutes or just until firm to the touch. Dust with cocoa powder or powdered sugar, if desired, and serve immediately.
To Air Fry. Prepare individual ramekins as directed. When ready to cook, preheat air fryer to 320°F. Place ramekins in the air fryer and air fry soufflés for 9 to 10 minutes, or until they have risen tall and tops are well browned. Let cool for 2 minutes before eating.
Marlene Says: You can substitute 3 tablespoons brewed coffee for the ¼ teaspoon of instant coffee and water. You can also add ½ teaspoon of almond, vanilla, or orange extract if desired. For a more intense chocolate flavor, use bittersweet chocolate.
Nutrition Information Per Serving (1 souffle): Calories 160 | Carbohydrate 17g (Sugars 15g) | Total Fat 9g (Sat Fat 4.5g) | Protein 6g | Fiber 1g | Cholesterol 170mg | Sodium 55mg | Food Exchanges: 1½ Fat, 1 Carbohydrate, ½ Lean Meat | Weight Watcher Plus Point Comparison 5 | Smart Points 5 (6 if you make 2)
