Hot Chocolate Souffle

Hot Chocolate Souffle

This chocolate souffle recipe with cocoa powder will put your baking skills to the test. The souffle is a delicate balance between cake and pudding, but these instructions will guide you through each step. Your taste testers will be impressed with your mastery!

SKILL LEVEL
expert
PREP
30 min
BAKE
65 min

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol160 mg53% DV
Sodium190 mg8% DV
Total Carbohydrates40 g13% DV
Dietary Fiber2.0 g8% DV
Sugars27 g
Protein10 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron25% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol160 mg53% DV
Sodium190 mg8% DV
Total Carbohydrates40 g13% DV
Dietary Fiber2.0 g8% DV
Sugars27 g
Protein10 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron25% DV
1 cupHERSHEY'S Cocoa
1-1/4 cupssugar , divided
1/2 cupall-purpose flour
1/4 teaspoonsalt
2 cupsmilk
6 egg yolks , well beaten
2 tablespoonsbutter or margarine
1 teaspoonvanilla extract
8 egg whites
1/4 teaspooncream of tartar
1 cupSweetened whipped cream

Directions

  • 1. Move oven rack to lowest position. Heat oven to 350°F. Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. For collar, measure a length of heavy-duty aluminum foil to fit around souffle dish; fold into 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.
  • 2. Stir together cocoa, 1 cup sugar, flour and salt in saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with 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.
  • 3. 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 beaten egg white mixture just until blended; do not overfold.
  • 4. Gently pour mixture into prepared dish; smooth top with spatula. Place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.
  • 5. Bake 1 hour and 5 to 10 minutes or until puffed and set. Remove souffle dish from water. Carefully remove foil. Serve immediately with sweetened whipped cream. 8 servings.
Ingredients sitting on a table

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