This dessert can be prepared 30 minutes before baking. Try not to open the oven door frequently to check on the progress of the desserts because they’re very delicate. Serve hot.
Preheat oven to 400°F. Spray six ramekins with cooking spray and sprinkle with 1 tablespoon of sugar.
Place chocolate in a heatproof bowl. Microwave 30 seconds at a time, stirring every 30 seconds until melted, or place the bowl over a pot of boiling water and stir frequently.
Add ¼ cup sugar and the egg yolk and stir until blended well. Remove from heat, and stir in milk. Set aside and let cool.
Place the egg whites and salt in a small bowl. Using an electric mixer at medium-high speed, beat the egg whites until soft peaks form. Add the remaining tablespoon of sugar and beat on high speed until stiff peaks form.
Place ¼ of the egg white mixture in the chocolate mixture and combine. Slowly add the chocolate mixture to the egg white mixture, small amounts at a time, gently folding with a rubber spatula. DO NOT STIR. You don’t want to lose the air that’s mixed in.
Place 1/3 cup of chocolate soufflé mixture in each ramekin. Bake 15 to 20 minutes, or until tops are lightly golden.
While the soufflés are baking, combine the Cool Whip and amaretto. Place a small spoonful of the topping on each soufflé when ready to eat, as the topping will melt quickly.
Nutrition facts per serve
Makes 6 serves
|Total Fat||8.2 g|
|- Saturated Fat||4.6 g|
|Total Carbohydrate||23.3 g|
|- Dietary Fiber||1.5 g|
|- Total Sugars||20 g|
|-- Added Sugars||0 g|