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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.