Classic Cocoa Chocolate Soufflé

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly butter 4 individual ramekins and dust them with a little cocoa powder or sugar, tapping out the excess.

2. 2

   In a medium bowl, whisk together 4 tablespoons of Hershey's Cocoa, 1/4 cup low-fat milk, 1/4 cup of the granulated sugar, 4 egg yolks, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth and well combined.

3. 3

   In a separate clean, dry bowl, beat the 4 egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.

4. 4

   Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

5. 5

   Spoon the soufflé mixture evenly into the prepared ramekins. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.

6. 6

   Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and the tops are set but still slightly jiggly in the center.

7. 7

   Serve immediately, dusted with powdered sugar if desired.