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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ruth Lee of Troy, Ontario describes these delectable little desserts as fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! Ingredients:
2 eggland's best® eggs |
1 teaspoon plus 4 tablespoons sugar, divided |
2 tablespoons baking cocoa |
1 teaspoon cornstarch |
dash salt |
1/3 cup fat-free milk |
2 tablespoons semisweet chocolate chips |
1/8 teaspoon mint extract |
confectioners' sugar |
Directions:
1. Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
2. 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.
3. 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. Cook and stir for 1-2 minutes or until thickened.
4. Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
5. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
6. Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately. Yield: 2 servings.
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