Five ingredients, 15 minutes, and just 160 calories — wow! The first time through may take a few extra minutes, but after making these once you will be amazed at how fast these impressive soufflés come together. To serve, dust with cocoa or powdered sugar, adorn with fresh raspberries, or add a dollop of light whipped topping.
Note: You can substitute 3 tablespoons brewed coffee for the 1/4 teaspoon of instant coffee and water. You can also add 1/2 teaspoon of almond, vanilla, or orange extract, if desired. For a more intense chocolate flavor, use bittersweet chocolate.
- 4 large eggs
- 1/2 Cup semisweet chocolate chips
- 1/4 Teaspoon instant coffee
- 1 Tablespoon cocoa powder, preferably Dutch-processed
- 2 Tablespoons granulated sugar
- Additional cocoa powder or powdered sugar (optional)
Preheat oven to 400 degrees. Lightly spray five 6-ounce ramekins with baking spray and place on a sheet pan.
Separate the eggs, placing all the egg whites in one large bowl and two yolks in a small bowl (reserve remaining two yolks for another use).
Place the chocolate chips in a small microwave-safe bowl and heat for 1 to 1 1/2 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.
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.
Fill ramekins and place the pan in oven on center rack. Bake for 9-11 minutes or just until firm to the touch. Dust with cocoa powder or powdered sugar, if desired. Serve immediately.