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Home > Recipes > Hot Chocolate Souffle

Hot Chocolate Souffle Recipe

Hot Chocolate Souffle
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Prep Time:
30 Minutes
Skill Level:
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup HERSHEY'S Cocoa
  • 1-1/4 cups sugar, divided
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 6 egg yolks, well beaten
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • Sweetened 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 to 10 servings.

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  • 5 stars

    2/22/2013

    This was the simplest recipe to follow. Great directions, and so fun to prepare. I can not wait to taste it. The bowl was just divine.

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