By Melinda D. Maryniuk, MEd, RD, CDCES
Try out this Mocha Fudge Soufflé the next time you want a special dessert that feels indulgent, but also fits into a balanced eating plan. This light, chocolatey recipe now makes four individual soufflés, perfect for sharing at a dinner party or family meal.
Each serving is rich in flavor, quick to prepare, and portion-controlled—making it a smart choice when you want something sweet without going overboard.
Carbohydrates: approximately 8–9 grams per serving
Calories: approximately 90–95 per serving
Mocha Fudge Soufflé (Serves 4)
Ingredients
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¼ cup (4 Tbsp) unsweetened dark cocoa powder
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1½ Tbsp mild olive oil
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1 tsp instant coffee dissolved in ½ cup hot water
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Sugar substitute equivalent to 4 tsp sugar
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1 Tbsp brown sugar
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4 egg whites, at room temperature
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Pinch of salt
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½ tsp vanilla extract
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8 fresh raspberries
Directions
Preheat oven to 350°F. Lightly coat four small (3-inch diameter) ramekins with a thin layer of olive oil.
In a small bowl, mix the cocoa powder and olive oil together to form a smooth paste. Dissolve the instant coffee in the hot water. Add 2 tablespoons of the coffee mixture, the sugar substitute, and brown sugar to the cocoa paste and mix well. The mixture will be thick. Stir in the vanilla extract. (Discard the remaining coffee or reserve for another use.)
In a separate bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form. Stir one large spoonful of the egg whites into the cocoa mixture to loosen it. Gently fold in the remaining egg whites, taking care not to deflate the mixture.
Spoon the batter evenly into the prepared ramekins and smooth the tops lightly. Bake for 8–10 minutes, until the soufflés are puffed and just set. The centers should remain soft.
Top each soufflé with two raspberries and serve immediately while warm.
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