This melt-in-you-mouth luscious chocolatesouffle is sure to please.
Recipe: Hot Chocolate Souffle
1 cup skim milk 1/2 cup granulated sugar – divided use 1/3 cup unsweetened cocoa 1/4 cup all-purpose flour 1/8 teaspoon salt, optional 1/2 teaspoon vanilla extract 4 large eggs, separated 1/2 teaspoon cream of tartar
In covered jar or blender container, shakeor blend together milk, 1/4 cup of the sugar, cocoa, flour andsalt, if desired. In medium saucepan over medium heat, cook,stirring constantly, until mixture boils and is smooth and thickened.Stir in vanilla. Set aside.
In large mixing bowl at high speed, beategg whites with cream of tartar until foamy. Add remaining sugar,2 tablespoons at a time, beating constantly until sugar is dissolvedand whites are glossy and stand in soft peaks. (Rub just a bitof meringue between thumb and forefinger to feel if sugar isdissolved.) Stir egg yolks into reserved sauce until well blended.Gently, but thoroughly, fold yolk mixture into whites. Carefullypour into 1 1/2 to 2-quart souffle dish or staight-sided casserole.
Bake in preheated 350°F (175°C)oven until puffy, delicately browned and souffle shakes slightlywhen oven rack is gently moved back and forth, about 30 to 40minutes. Serve immediately.
Makes 4 to 6 servings.
For a Souffle to serve 6 to 8:
1 1/2 cups skim milk 3/4 cup granulated sugar – divided use 1/2 cup unsweetened cocoa 1/3 cup all-purpose flour 1/4 teaspoon salt, optional 3/4 teaspoon vanilla extract 6 large eggs, separated 3/4 teaspoon cream of tartar
Bake in 2 to 2 1/2-quart souffle dishor straight-sided casserole in preheated 350°F (175°C)oven about 45 to 55 minutes.
For 8 individual souffles, use proportionsfor 6 to 8 servings and bake in 8 (10-ounce each) souffle dishesor ramekins in preheated 350°F oven about 20 to 25 minutes.
Recipe and photograph provided courtesyof the American Egg Board.
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