Recipe Details

Summary

Name: Hot Chocolate Souffle

Category: Eggs

· 1 cup skim milk

· 1/2 cup sugar, divided

· 1/3 cup unsweetened cocoa

· 1/4 cup all−purpose flour

· 1/8 teaspoon salt, optional

· 1/2 teaspoon vanilla

· 4 eggs, separated

· 1/2 teaspoon cream of tartar

In covered jar or blender container, shake or blend together milk, 1/4 cup of the sugar, cocoa, flour

and salt, if desired. In medium saucepan over medium heat, cook, stirring constantly, until mixture

boils and is smooth and thickened. Stir in vanilla. Set aside.

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add

remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are

glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if

sugar is dissolved.) Stir egg yolks into reserved sauce until well blended. Gently, but thoroughly,

fold yolk mixture into whites. Carefully pour into 1 1/2− to 2−quart souffle dish or staight−sided

casserole.

Bake in preheated 350°F oven until puffy, delicately browned and souffle shakes slightly when

oven rack is gently moved back and forth, about 30 to 40 minutes. Serve immediately.