Dark Chocolate Souffles

• 2 cups low-fat milk
• 6 oz. bittersweet chocolate, finely chopped
• 1/2 cup sugar, divided
• 3 Tbs. unsweetened cocoa powder
• 4 Tbs. unsalted butter, plus more for greasing souffle dishes
• 4 Tbs. all-purpose flour
• 1 tsp. vanilla extract
• 4 egg whites
• Confectioners sugar, for dusting

1. Preheat oven to 450F.
2. Butter 8 1/2-cup ramekins or souffle dishes, and place on baking sheet.
3. Bring milk to a boil in medium saucepan.
4. Remove from heat, and stir in chocolate, 1/4 cup sugar, and cocoa powder until chocolate has melted and mixture is smooth.
5. Set aside.
6. Melt butter in large saucepan over medium heat.
7. Stir in flour, and cook 1 minute.
8. Stir in chocolate mixture, and cook 3 to 5 minutes, or until mixture has thickened.
9. Remove from heat.
10. Stir in vanilla.
11. Beat egg whites with electric mixer 2 to 3 minutes, or until peaks begin to form.
12. Add remaining 1/4 cup sugar, and beat 2 to 3 minutes more, or until smooth and glossy and stiff peaks form.
13. Gently reheat chocolate mixture until boiling.
14. Remove from heat, then fold in one-third egg whites with spatula.
15. Fold in remaining egg whites.
16. Divide souffle mixture among prepared ramekins, and dust each souffle with confectioners sugar.
17. Bake souffles 6 to 7 minutes, or until puffed high and dry on top.
18. Serve immediately.

lowfat milk, bittersweet chocolate, sugar, cocoa, unsalted butter, flour, vanilla extract, egg whites, confectioners sugar

Taken from www.vegetariantimes.com/recipe/dark-chocolate-souffl-233-s/ (may not work)