Hot Chocolate Soufflé

• Cooking spray
• 1 tablespoon granulated sugar
• 3/4 cup 1% low-fat milk
• 1/4 cup granulated sugar
• 4 teaspoons cornstarch
• 1 teaspoon instant coffee granules
• 1/8 teaspoon salt
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 4 ounces bittersweet chocolate, coarsely chopped
• 4 large egg whites
• 3 tablespoons light brown sugar
• 3/4 cup low-fat coffee ice cream, softened

1. Preheat oven to 375u0b0.
2. Coat a 1 1/2-quart souffle dish with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set dish aside.
3. Combine milk, 1/4 cup granulated sugar, cornstarch, instant coffee granules, and salt in a small saucepan, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly. Remove from heat.
4. Gradually add hot milk mixture to egg yolk, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts.
5. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 3 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form.
6. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into the prepared souffle dish.
7. Bake at 375u0b0 for 25 minutes or until puffy and set. Serve immediately topped with ice cream.

cooking spray, sugar, milk, granulated sugar, cornstarch, coffee granules, salt, egg yolk, vanilla, bittersweet chocolate, egg whites, light brown sugar, lowfat coffee ice cream

Taken from www.myrecipes.com/recipe/hot-chocolate-souffl (may not work)