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Hot Chocolate Soufflé

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Prep Time: 20 minutes
Cook Time: 40 to 50 minutes
Makes: 4 to 6 servings

What You Need

1/2
cup sugar, DIVIDED
1/3
cup unsweetened cocoa powder
1/4
cup all-purpose flour
1/8
tsp. salt
1
cup milk
1/2
tsp. vanilla
4
EGG WHITES, room temperature
1/2
tsp. cream of tartar
4
EGG YOLKS

Here’s How

  1. HEAT oven to 350°F. MIX 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. STIR IN vanilla. Remove from heat.
  2. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD remaining 1/4 cup sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Soft Peaks.
  3. STIR egg yolks into reserved sauce until blended. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into ungreased 1-1/2 to 2-qt. soufflé dish. For a "top hat", hold metal spatula upright and make a ring in top of the soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.
  4. BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. SERVE IMMEDIATELY.

Enjoy

    • Dust soufflé with powdered sugar and serve with whipped cream.
    • Follow the age-old rule - the soufflé doesn't wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it's out of the oven.
    • Serve by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.

      Insider Info

        • For detailed soufflé techniques and information, see Basic Dessert Soufflé.
        • The egg white component of this soufflé, made in step 2, is actually a soft meringue. For more information, see Basic Soft Meringue.

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          Nutrition Information

          Per Serving

          Excellent Source: protein and choline

          Good Source: fiber, vitamin D, folate, calcium and iron

          calories: 245
          total fat: 7g
          saturated fat: 3g
          polyunsaturated fat: 1g
          monounsaturated fat: 3g
          cholesterol: 215mg
          sodium: 163mg
          carbohydrates: 39g
          dietary fiber: 3g
          protein: 10g
          vitamin A: 360.4IU
          vitamin D: 44.4IU
          folate: 45.8mcg
          calcium: 106.2mg
          iron: 1.9mg
          choline: 128.0mg

          vitamin C: .1mg
          vitamin E: .7IU
          trans fat: 0g
          sugars: 29g
          potassium: 343.5mg
          magnesium: 48.4mg
          selenium: 21.5mcg
          phosphorus: 189.2mg
          vitamin B12: .6mcg
          vitamin K: .4mcg
          vitamin B6: .1mg
          copper: .3mg
          vitamin B1 - thiamin: .1mg
          manganese: .3mg
          zinc: 1.2mg
          vitamin B2 - riboflavin: .4mg
          vitamin B3 - niacin: .7mg
          omega 3: .0g
          omega 6: .8g