As promised! And I know that using low fat chocolate milk sounds very strange, but it works!
Directions: Preheat oven to 350ºF. In a small saucepan, whisk together cocoa, flour and 2 tablespoons sugar of the sugar. Whisk in the chocolate milk (and take a small swig for the chef). Heat over medium-low heat, stirring constantly (~1 minute). When the mix is slightly thickened and smooth, remove from heat and cool for about 5 minutes.
While the chocolate is cooling, it’s time to fluff up the egg white. You’ll want a metal or glass bowl to whisk the eggs. You want to avoid plastic because residue from your dish soap tends to stick to plastic, and the soap can destroy foam. And I usually, out of habit, give the inside of my bowl a quick wipe with a clean towel. So let’s beat some eggs! Separate your egg white into a medium bowl. Whisk until soft peaks start to form. Slowly add the remaining tablespoon of sugar and continue beating until hard peaks form. Gently fold the cooled chocolate mix into the beaten egg white.
Prepare two ramekins by giving them a quick spritz with non-stick spray. I used my 6 oz pyrex glass bowls. Gently spoon the batter into prepared ramekins. Bake for 15-17 minutes. Do NOT open the oven! This can be torture for people like me who don’t have a viewing window to their oven. Any rush of cold air can cause the soufflé to sink. Just trust that your mixture is doing it’s magic! Once they’re done, let them cool for a minute before devouring. If you can stand to wait an extra minute, you can sprinkle with powdered sugar to make them pretty.
WWpts+ = 3! Wow!