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Hot Chocolate Souffle recipe

Hot Chocolate Souffle.

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.

    Hot Chocolate Soufflés

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