Hot Chocolate Soufflé Recipe

Try this Hot Chocolate Soufflé Recipe, a great new dessert idea with eggs and chocolate!
Courtesy American Egg Board
2012 Guide to Backyard Chickens
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Beat egg whites into a soft meringue for this Hot Chocolate Soufflé Recipe.
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Dust this Hot Chocolate Soufflé Recipe with confectioner’s sugar and serve with whipped cream 

MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
 

Hot Chocolate Soufflé Recipe

Prep Time: 20 minutes
Cook Time: 40 to 50 minutes

1/2 cup sugar, divided
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
4 egg whites, room temperature
1/2 teaspoon cream of tartar
4 egg yolks

Heat oven to 350°F.

In medium saucepan, mix together 1/4 cup sugar, cocoa powder, flour and salt; gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in vanilla. Remove from heat.

In mixer bowl, beat egg whites and cream of tartar with whisk attachment on high speed until foamy. Beating constantly, add remaining sugar, 2 tablespoons 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.

Stir egg yolks into chocolate mixture until blended. Gently but thoroughly fold yolk-chocolate mixture into egg white mixture until no streaks of white remain. Carefully pour into ungreased 1 1/2- to 2-quart 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.

Bake for 30 to 40 minutes, or until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth. Serve immediately. Yields 4 to 6 servings.

Insider Info:

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 comes 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.

The egg white component of this soufflé is actually a soft meringue.

Egg whites beaten to the soft peak stage curl at the tips when the beater or whisk is lifted.








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