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Hot Chocolate Souffle




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons cornstarch
1 cup evaporated skim milk
1/2 cup frozen egg product, thawed
1 tablespoon rum or 1/2 teaspoon rum flavoring
4 egg whites
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
Powdered sugar
Whipped Topping or Whipped Milk Topping (see Recipe Center)


Recipe



1. To make a collar for a 1-quart souffl� dish, cut a 24-inch length of foil. Fold lengthwise into thirds, making a 4-inch-wide strip. Spray one side of strips with nonstick coating. Place strip, coated side in, around the outside of the souffl� dish so it extends about 2 inches above the rim. Pull tight and secure with tape at the point the foil overlaps.
2. In a medium saucepan combine cocoa powder, 1/4 cup granulated sugar, and cornstarch. Add evaporated skim milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir some of the cocoa mixture into the egg product. Then return all of the egg product mixture to the saucepan. Bring to a gentle boil. Remove from heat. Stir in rum or rum flavoring.
3. In a large mixing bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold a small amount of beaten egg white mixture into chocolate mixture to lighten it. Then fold chocolate mixture into remaining beaten egg whites. Turn mixture into prepared souffl� dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Remove the collar; sift powdered sugar over top. Serve immediately with Whipped Topping or Whipped Milk Topping. Makes 6 servings.