Hot Chocolate Souffle
Dust souffle with powdered sugar and serve with whipped cream.
- 1/2 cup sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1 cup milk
- 1/2 tsp vanilla
- 4 egg whites, room temperature
- 1/2 tsp cream of tartar
- 4 egg yolks
- Heat oven to 350F. Mix 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in vanilla. Remove from heat.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add remaining 1/4 cup sugar, 2 Tbsp at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
- Stir egg yolks into reserved sauce until blended. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Carefully pour into ungreased 1-1/2 to 2-qt. souffle dish. For a "top hat", hold metal spatula upright and make a ring in top of the souffle mixture, 1 inch from side of dish and 1 inch deep, if desired.
- Bake in 350F oven until souffle is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. Serve immediately.
Calories from Fat 60 (24%)
(11%)Total Fat 7g
(15%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 39g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.