Chocolate Maple Souffle
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Low calorie maple flavored syrup||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Cream of tartar||1⁄2 Teaspoon|
Place the egg whites in a large bowl.
Let stand at room temperature for 30 minutes.
Meanwhile, spray 6 (5- or 6-ounce) souffle dishes or custard cups with no-stick spray; set aside.
In a medium saucepan, stir together the cocoa powder, cornstarch and cinnamon.
Then stir in the milk and maple syrup.
Cook and stir over medium heat for 4 to 8 minutes or until heated through.
Remove the saucepan from the heat and slowly stir about 1/4 of the cocoa mixture into the egg yolks.
Then stir the yolk mixture into the cocoa mixture in the saucepan.
Add the cream of tartar to the egg whites.
Using an electric mixer, beat on high speed until the egg whites form soft peaks.
Gently fold 1/4 of the egg whites into the cocoa mixture.
Then gently fold in the remaining egg whites.
Spoon the mixture evenly into the souffle dishes or custard cups.
Place the dishes or cups on a cookie sheet.
Bake at 400Â° for 15 to 20 minutes or until the souffles are puffed and a knife inserted near the center comes out clean.