H3 Recipe Bonus: Chocolate Souffle

If you follow us on Facebook (if you don’t – click on the icon to the right), then you might have seen a sneak peek at last Friday’s Gourmet Dinner dessert.  Many of you were dying for the recipe – as something that looked that delicious couldn’t be good for you!  The good news is — it is!  Check out the recipe below and surprise all of your friends and family with this light and chocolatey treat.

Chocolate Souffle


H3 Chocolate Souffle



            1 can              Pan spray

4 each            Eggs, separated and egg whites brought to room temp

¼ tsp.            Salt

2 Tbsp.           Sugar

½ cup             Sugar

6 oz.                Bittersweet chocolate

1/3 cup           Skim milk, room temperature

2 Tbsp.           Sugar

Amaretto Cream

1 cup              Non fat cool whip or whipped topping

1 Tbsp.           Amaretto liquor


  • Preheat oven to 400F.
  • Place chocolate in a heat proof bowl and melt.  Add sugar and 2 egg yolks stirring often until incorporated.
  • Take off heat and stir in room temperature milk.  Set aside and let mixture cool.
  • Whip egg whites and salt in mixing bowl on medium high speed until soft peaks form.  Once soft peaks form, add your 2 Tbsp. of sugar and then beat on high speed until stiff peaks form.
  • Place ¼ of the egg white mixture in the chocolate mixture and stir to smoothen out.
  • Then slowly add chocolate mixture to egg white mixture.  Add small amounts at a time and use a rubber spatula to fold the mixture.  DO NOT STIR.  (Stirring will flatten the egg whites and lose their air content.)
  • Spray each ramekin and sprinkle with sugar.
  • Place 1/3 cup of chocolate souffle mixture in each ramekin.  Bake in oven for about 15 to 20 minutes until the tops are just be lightly golden.

Chef’s Note:  It’s important to not open the oven door multiple times as these are very delicate desserts.  Serve hot out of the oven.  Mixture can be done up to 30 minutes before baking.


Calories:  150

Fat: 6 g

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