For a great dessert, serve a chocolate soufflé; ingredients include cocoa powder and vanilla extract.
This Chocolate Soufflé Recipe from the American Egg Board is a real treat.
For an elegant dessert, serve a delicate and chocolaty soufflé. It’s the perfect punctuation to a special dinner.
Basic Egg Recipes
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 1/4 cup sugar with 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 egg whites are glossy and stand in soft peaks.
Stir egg yolks into cocoa 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-quart soufflé dish. Bake until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. Serve immediately.
Note: Dust soufflé with confectioner’s 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.
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