Chocolate Soufflé

27 Apr Chocolate Soufflé

Yes, you can have chocolate when you have kidney disease or are on dialysis! Dr. Shusterman shows us how to make a decadent, and kidney-friendly, chocolate soufflé!

Serving Size: 1 Souffle
Makes: 2 Souffle

Ingredients:

2 eggs
1 teaspoon plus 4 tablespoons sugar (can use sugar substitute) (keep separate)
2 tablespoons baking cocoa
1 teaspoon cornstarch
Dash of salt
1/3 cup rice milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract
Confectioners sugar (can use sugar substitute to top)

Cooking Directions:

1. Separate eggs. Place whites in a small bowl and let sit at room temperature for 30 minutes. Place yolks in another bowl and set aside.
2. Spray 2-10 oz. ramekins with cooking spray. Sprinkle 1 teaspoon sugar (can use sugar substitute) in the ramekins. Place on a baking sheet and set aside.
3. Preheat oven to 375 degrees.
4. In small saucepan over medium heat, combine 2 tablespoons sugar (can use sugar substitute), cocoa, cornstarch and salt.
5. Gradually stir in rice milk. Stirring constantly, bring to a boil and cook for 1-2 minutes or until thickened. Remove from the heat.
6. Stir chips and extract into saucepan mixture until chips are melted. Transfer to a small bowl and stir a small amount of mixture into yolks. Add back to bowl, stirring constantly. Cool slightly.
7. Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar (can use sugar substitute), 1 tablespoon at a time, on high speed. Beat until stiff peaks form.
8. With a spatula, fold a fourth of the egg mixture into the chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
9. Transfer to ramekins and bake for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners sugar (can use sugar substitute).

Source: Creative Kidney Cooking: For The Whole Family
CreativeKidneyCooking.com