Chocolate-Truffle Souffles

• Cooking spray
• 2 tablespoons granulated sugar
• 1 cup 1% low-fat milk
• 3/4 cup powdered sugar
• 1/2 cup unsweetened cocoa
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 ounce semisweet chocolate, chopped
• 3 tablespoons creme de cacao (chocolate-flavored liqueur) or chocolate syrup
• 2 large egg yolks
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup powdered sugar
• 1 tablespoon powdered sugar

1. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with granulated sugar. Place on a baking sheet; set aside.
2. Combine the milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium, heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, stirring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.
3. Preheat oven to 375u0b0.
4. Beat the egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the chocolate mixture; gently fold in remaining egg white mixture. Spoon the batter evenly into prepared ramekins. Bake at 375u0b0 for 23 minutes or until puffy and set. Sprinkle the souffles with 1 tablespoon powdered sugar. Serve immediately.

cooking spray, sugar, milk, powdered sugar, unsweetened cocoa, flour, salt, semisweet chocolate, crueme de cacao, egg yolks, egg whites, cream of tartar, powdered sugar, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-truffle-souffles (may not work)