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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Hot Chocolate Souffle

Details

Time
2 hours
Skill Level
Expert
Yields
1 souffle

This chocolate souffle recipe with cocoa powder will put your baking skills to the test. The souffle is a delicate balance between cake and pudding, but these instructions will guide you through each step. Your taste testers will be impressed with your mastery!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 5 minutes
Cool Time
20 minutes

Ingredients

  • 1 cup
    HERSHEY'S Cocoa
  • 1-1/4 cups
    sugar, divided
  • 1/2 cup
    all-purpose flour
  • 1/4 tsp
    salt
  • 2 cups
    milk
  • 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
1

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.

2

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.

3

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.

4

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.

5

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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