Hot Chocolate Souffle
Apr 18, 2005 by damnhooligan | 0 Comments
Ingredients
- 1/4 cup sugar
- 1/4 cup baking cocoa
- 3 tablespoon flour
- 3/4 cup milk
- 2 egg yolks
- 1 tablespoon plus 1 teaspoon of butter - softened (or spreads with at least 60% vegetable oil)
- 1 teaspoon vanilla
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 2 tablespoons sugar
Step 1
You will also need: Mixing bowls, saucepan and four stoneware ramekins or a four-cup souffle dish.
Step 2
Step 3
Butter and then lightly sugar the ramekins. You can either just tap the sugar around, or cover the top of the ramekin with plastic wrap and shake it.
Step 4
Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan. Then add 3/4 milk, and heat stove top to medium-high.
Step 5
Stir continuously until cocoa mixture starts to bubble, and remove from heat. If you don't keep stirring like I did last time I made a souffle, you'll end up with a chocolate lump with turd-like consistency. This is how it should look:
Step 6
Step 7
Step 8
Then slowly stir in the rest of the cocoa mixture. If you dump the whole mixture in at the same time, your eggs might just scramble.
Step 9
Step 10
Beat 3 egg whites, 1/4 teaspoon cream of tartar and a pinch o' salt together with an electric mixer until foamy. Then beat in 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
Step 11
Back to the eggs. You'll know the egg whites are beaten just right when you can remove the mixers and the egg white forms these sexy double peaks.
Step 12
Step 13
Visually divide the remaining egg whites into thirds, and carefully fold each third in one at a one with a spatula. The more air bubbles you crush, the less awesomely puffy the souffles going to be.
Step 14
Pour batter into dishes and set timer for 1 hour. WARNING: Don't open the oven door. Don't kick the oven door. Just leave the kitchen all together.
Step 15
Step 16
Beep, beep, beep, beep! Lessee what these bad boys look like. SUCCESS! If the souffles don't look quite done, keep em in there for another 5-10 minutes.
Step 17
There is but one last thing to do. Dribble your topping of choice (whipped cream, powered sugar, Gran Marnier or the less successful Magic Shell) over the souffle and dive into the warm chocolaty abyss...
Now that you have learned how to make hot chocolate souffle, please be sure to view these other chocolate recipes and these souffle recipes.
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