Cakes

Hot Chocolate Souffle

Name: Hot Chocolate Souffle Recipe | Hersheyland
Prep time: 30 min
Total time: 120 min
Yield: 1 souffle
Ingredients: 1 cup HERSHEY'S Cocoa; 1-1/4 cups sugar, divided; 1/2 cup all-purpose flour; 1/4 tsp salt; 2 cups milk; 6 egg yolks, well beaten; 2 Tbsps butter or margarine; 1 tsp vanilla extract; 8 egg whites; 1/4 tsp cream of tartar; 1 cup sweetened whipped cream

Skill Level: Expert

Looking for a tasty challenge? This Hot Chocolate Souffle recipe with HERSHEY'S Cocoa powder will put your baking skills to the test, but these instructions will guide you through each step. The finished Hot Chocolate Souffle is a delicate balance between cake and pudding with the signature flavor of HERSHEY'S Cocoa that you love in hot chocolate. Your taste testers will be impressed with your mastery! If you've mastered this Hot Chocolate Souffle recipe, you're a pro by now! For another expert-level recipe, try our Chocolate Mousse Cake Roll. Achieving the perfect roll can be tricky, but it's well worth the effort.

Ingredients & Directions

Yields:: 1 souffle

Prep:: 30 Min.
Bake:: 1 Hr. 5 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

HERSHEY'S Cocoa
1-1/4 cups

sugar, divided
1/2 cup

all-purpose flour
1/4 tsp

salt
2 cups

milk
6

egg yolks, well beaten
2 Tbsps

butter or margarine
1 tsp

vanilla extract
8

egg whites
1/4 tsp

cream of tartar
1 cup

sweetened whipped cream

READY TO MAKE THIS?

You'll Need 

oven & stovetop

2-1/2-quart souffle dish

foil

saucepan

whisk

mixer

bowl

baking pan

Step-By-Step Directions

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.

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.

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.

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.

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.

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Hot Chocolate Souffle

Ingredients & Directions

Ingredients

Step-By-Step Directions

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