As you may or may not know…I am a chocoholic. A BIG chocoholic. I have to have some form of chocolate every single day. That’s how bad it is. But, never fear, I have been working hard on getting healthy while still eating chocolate. Do I have 10 cookies a day? No…but I find ways to have really good chocolate things in small batches. Recently, I’ve attempted to make a couple of chocolate recipes from my Weight Watchers site. Yes, I am on Weight Watchers. It’s all good and has taught me how to eat very healthy, because honestly, I am in this life only once and am going to do all I can to last for the long haul. Anyway…I digress….
The first thing I made ( which was very yummy!) were these:
Chocolate Chip Meringues
1 spray(s) cooking spray
1 tsp all-purpose flour
4 large egg white(s)
1 cup(s) sugar
1/2 cup(s) mini chocolate chips, semi-sweet
1/2 tsp vanilla extract
Preheat oven to 200ºF.
Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 2 cookies per serving.
After that, I made (for the first time) these:
Chocolate Souffle’s
2 spray(s) cooking spray
1 Tbsp unsweetened cocoa
1 Tbsp all-purpose flour
3 Tbsp sugar, granulated, divided
3 Tbsp low-fat chocolate milk
1 large egg white(s)
1/2 tsp powdered sugar
Preheat oven to 350ºF. Coat two 6 oz ramekins with cooking spray.
In a small saucepan, whisk together cocoa, flour and 2 tablespoons granulated sugar; set over medium heat. Add milk; cook until smooth, stirring constantly, about 2 minutes. Remove from heat; cool for about 5 minutes.
Meanwhile, in a medium bowl, whisk egg white until soft peaks start to form. Slowly add remaining tablespoon granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.
Pour batter into prepared ramekins; bake until set and tops look slightly dry, about 14 to 16 minutes. Dust with powdered sugar; serve warm. Yields 1 soufflé per serving.
*Notes* Do not open oven until soufflés are done! Cold air can cause them to sink.
This recipe can easily be doubled or tripled for larger gatherings.
Having never made or even eaten souffle’s before, I wasn’t sure what to expect. The chocolatey taste was definitely there…in fact, it was downright yummy. I had an issue with the souffle falling as soon as I took it out of the oven. Not sure if this is normal, or if I missed something. I did NOT open the oven door until it was done…so who knows. I will attempt these again and maybe add a bit of mint extract or cinnamon. Whatever strikes my fancy at the time. 🙂
Happy Eating!