Chocolate Mint Souffles For Two

1. 1

   Separate eggs.

2. 2

   Place whites in a small bowl; let stand until room temperature.

3. 3

   Place yolks in another bowl; set aside.

4. 4

   Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.

5. 5

   In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.

6. 6

   Cook and stir for 1-2 minutes or until thickened.

7. 7

   Remove from the heat; stir in chocolate chips and extract until chips are melted.

8. 8

   Transfer to a small bowl.

9. 9

   Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.

10. 10

    Beat egg whites on medium speed until soft peaks form.

11. 11

    Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

12. 12

    With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.

13. 13

    Fold in remaining egg whites until combined.

14. 14

    Transfer to prepared ramekins.

15. 15

    Bake at 375u00b0 for 18-22 minutes or until tops are puffed and centers are almost set.

16. 16

    Sprinkle with confectioners' sugar.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.