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Hot Chocolate Souffle


1 Hr. 5 Min.
30 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 1-1/4 cups
    sugar, divided
  • 1/2 cup
    all-purpose flour
  • 1/4 tsp
  • 2 cups
  • 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

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
2-1/2-quart souffle dish 2-1/2-quart souffle dish
foil foil
saucepan saucepan
whisk whisk
mixer mixer
bowl bowl
baking pan 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.

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