Serves 2, 1 per serving
2 sprays non-stick cooking spray
1 Tbsp unsweetened cocoa powder
1 Tbsp all-purpose flour
3 Tbsp sugar, divided
3 Tbsp low fat chocolate milk
1 large egg whites
1/2 tsp powdered sugar
Preheat oven to 350 F degrees. Spray two 6 oz. custard cups with non-stick cooking spray.
In a small saucepan, over medium heat, whisk cocoa, flour, and 2 Tbsp sugar.
Add milk. Cook 2 minutes, or until smooth, stirring constantly. Remove from heat and cool for 5 minutes.
In a medium bowl, whisk egg white until soft peaks form. Slowly add remaining Tbsp sugar. 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 custard cups.
Bake for 14 to 16 minutes, or until set and tops look slightly dry.
Dust with powdered sugar and serve.
*** Do not open oven until soufflés are done. Cold air will cause them to sink.