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Hot Chocolate Souffle




Source of Recipe


Easy Home Cooking


List of Ingredients




3/4 cup Hershey's cocoa
1 cup sugar, divided
1/2 cup all-purpose flour
1/4 tsp salt
2 cups milk
6 egg yolks, well beaten
2 tbsp butter
1 tsp vanilla
8 egg whites
1/4 tsp cream of tartar
sweetened whipped cream

Recipe



Adjust oven rack to lowest position. Heat oven to 350°. Lightly butter 2 1/2 quart souffle dish; sprinkle with sugar. For collar, cut a length of heavy duty aluminum foil to fit around souffle dish; fold in thirds lengthwise. Lightly butter one side of foil. Attach foil, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish. Secure foil with tape or string.

Stir together cocoa, 3/4 cup sugar, flour and salt in large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture boils; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well. Add egg mixture to chocolate mixture in pan, blending well. Cook and stir 1 minute, add butter and vanilla, stirring until blended. Set aside; cool 20 minutes.

Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold about one-third of beaten egg white mixture into chocolate mixture. Lightly fold chocolate mixture, half at a time into remaining egg white mixture just until blended, do not overfold.

Gently pour mixture into prepared dish; smooth top with spatula. Gently place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.

Bake 65-70 minutes or until puffed and set. Remove souffle dish from water. Carefully remove foil. serve immediately with sweetened whipped cream.