Hot Chocolate Souffle
Details
- Timing
- Timing
- Total:
- 2 Hr.
- Bake:
- 1 Hr. 5 Min.
- Prep:
- 30 Min.
- Skill Level:
- Expert
- Yields:
- 1 souffle
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
- Prep Time
- 30 minutes
- Bake Time
- 1 hour 5 minutes
- Cool Time
- 20 minutes
Ingredients
-
1 cup
-
1-1/4 cupssugar, divided
-
1/2 cupall-purpose flour
-
1/4 tspsalt
-
2 cupsmilk
-
6egg yolks, well beaten
-
2 Tbspsbutter or margarine
-
1 tspvanilla extract
-
8egg whites
-
1/4 tspcream of tartar
-
1 cupsweetened whipped cream
Step-By-Step Directions
oven & stovetop
2-1/2-quart souffle dish
foil
saucepan
whisk
mixer
bowl
baking pan
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.
-
Nutrition FactsServings Per Container 8 servingsServing size 1/8 recipe (161g)Amount per servingCalories280% Daily Value*Total Fat 10g 13%Saturated Fat 5g 25%Trans Fat 0gCholesterol 150mg 50%Sodium 190mg 8%Total Carbohydrates 41g 15%Dietary Fiber 0g 0%Total Sugars 28gIncludes 25g Added Sugar 50%Protein 10gVitamin D 1 6%Calcium 93mg 8%Iron 4mg 20%Potassium 180mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
