Making souffles after dinner is a treat. It is easy,  but is still such a treat. We are coming into the colder season now, and I am really starting to look forward to the warm desserts that will start following our meals. This is one I haven’t ever tried before, but it is easy and delicious. They fall quickly, so make sure if  you aren’t enjoying them the moment they come out of the oven, not to be disappointed. They will still be delicious. I waited about two hours after baking these and they were still wonderful.

Chocolate Souffles

3 tablespoons granulated sugar, divided
2 1/2 ounces semisweet chocolate chips
3 eggs, keep 1 yolk and 3 egg whites
1 tablespoon 2% milk
1/2 tsp dried nonfat milk
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt

Preheat oven to 350°F and place rack in the middle of the oven. Lightly coat two 8-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar. Place chocolate chips in a small microwave-safe bowl. Microwave, stirring every 20 seconds, until melted, 1 to 2 minutes.

Whisk 1 egg yolk, milk and nonfat dry milk in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until well incorporated. Beat egg whites and salt in a kitchenaid or in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold the beaten whites into the chocolate mixture until smooth until no white streaks remain. Divide between the two ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately, before they fall.