CHOCOLATE RICOTTA SOUFFLES
I'VE SERVED THIS DESSERT TO COMPANY .. TO MAKE IT LOOK PRETTIER YOU CAN DUST THE TOPS WITH A MIX OF COCOA & CINNAMON JUST BEFORE SERVING.
Provided by CATHIE ABRAMOWITZ @cathiea
Categories Chocolate
Number Of Ingredients 6
Steps:
- PREHEAT OVEN TO 375 DEGREES. LIGHTLY COAT 4 (4-OUNCE RAMEKINS) WITH COOKING SPRAY.
- IN A LARGE BOWL WITH YOUR ELECTRIC MIXER, BEAT RICOTTA, EGG YOLKS, 1 TBSP OF THE SUGAR SUBSTITUTE, COCOA AND VANILLA UNTIL WELL MIXED.
- IN ANOTHER LARGE BOWL, BEAT EGG WHITES AND SALT UNTIL SOFT PEAKS FORM (ABOUT 2 - 3 MINUTES). ADD THE REMAINING SUGAR SUBSTITUTE AND BEAT UNTIL STIFF PEAKS FORM.
- THROUGHLY MIX INTO THE RICOTTA MIXTURE ABOUT 1/3 OF THE EGG WHITES. GENTLY FOLD THE REST OF THE EGG WHITES (ABOUT 1/3 OF THEM AT A TIME) INTO THE RICOTTA MIXTURE. DON'T OVER MIX - IT'S OK TO HAVE SOME WHITE SHOWING.
- SPOON MIXTURE INTO RAMEKINS AND BAKE UNTIL SOUFFLES HAVE RISEN AND ARE SET - ABOUT 15 MINUTES. SERVE IMMEDIATELY.
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