Chocolate Mint Souffles for Two

Separate eggs.

Place whites in a small bowl; let stand until room temperature.

Place yolks in another bowl; set aside.

Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.

In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.

Cook and stir for 1-2 minutes or until thickened.

Remove from the heat; stir in chocolate chips and extract until chips are melted.

Transfer to a small bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.

Beat egg whites on medium speed until soft peaks form.

Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.

Fold in remaining egg whites until combined.

Transfer to prepared ramekins.

Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.

Sprinkle with confectioners' sugar.

Serve immediately.