Favorite CL chocolate souffles?

[emilycat]

Sorry to litter the board with another chocolate thread, but I really want an incredible chocolate dessert recipe -- I would use Lynn's sinful chocolate dessert thread, but I want it to be light http://www.cookinglight.com/bbs/wink.gif
Anyway, I know CL has done several souffle recipes -- but I've tried none of them and haven't found many reviews of them on the board. Any feedback or recipes to share? Anyone? http://www.cookinglight.com/bbs/smile.gif

[Grace]

Well, you've asked for yet another oft requested recipe in this house! (Maybe you should just come over and eat here??!!!)

This one is awesome (although somewhat time consuming - but worth the effort!) and very low cal/low-fat.

CookWare(tm) from Cooking Light(r)

French Silk Souffle

SOURCE: Cooking Light YEAR: Nov/Dec 1991 PAGE: 101

INGREDIENTS FOR 8 SERVINGS:
2/3 cup plus 2 tsp. sugar, divided
1/4 cup all purpose flour
1/4 cup unsweetened cocoa
1 tsp instant coffee granules
1/8 tsp salt
1 (1-ounce) square semisweet chocolate, grated
2 cups evaporated skimmed milk
1 tsp. vanilla extract
6 egg whites
1/8 tsp cream of tartar
2 tsp. powdered sugar

INSTRUCTIONS:
Coat 8 (6 ounce) souffle dishes with cooking spray; sprinkle each with 1/4
tsp. sugar. Set aside.

Combine 1/3 cup sugar and next 5 ingredients in a medium saucepan; stir well.
Gradually add milk, stirring contantly with a wire whisk.

Bring mixture to a boil over medium heat, and cook 1 minute, stirring
constantly. Remove from heat; stir in vanilla. Pour mixture into a large
bowl; cover with plastic wrap, cool completely.

Beat egg whites (at room temperature) and cream of tartar at high speed of an
electri mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, 1
tablespoon at a time, beating until stiff peaks form.

Gently fold egg white mixture into milk mixture. Spoon evenly into prepared
souffle dishes. Freeze until firm (about 2 hours); wrap with heavy-duty
aluminum foil. Freeze up to two weeks.

Place frozen souffles in 2 (9 inch) squre baking pans. Add hot water to pans
to depth of 1 inch.

Bake at 350 degrees for 35 to 40 minutes or until puffed and set. Sprinkle
1/4 tsp. powdered sugar over each souffle; serve immediately.

Yield: 8 servings

NUTRITIONAL INFORMATION:
Calories 179 / Fat 1.9

[ElinorC]

Grace,
I'm on my way over! What's for dinner? http://www.cookinglight.com/bbs/biggrin.gif

[JennieL]

I can't remember which CL issue it was in, but the Chocolate Truffle Soufflé is fabulous. I think it was in 1999.

[emilycat]

Thanks, y'all!

My dinner thing has been postponed until Thursday, so I have until then to decide (I still haven't made up my mind!)

Anyway, I'll let you know!

Emily