Hot Cocoa Souffle
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy – and absolutely delicious.
Joan Hallford N. Richland Hills, Texas
Hot Cocoa Soufflé Recipe
Hot Cocoa Souffle
5 eggs
4 tsp. plus ¾ cup sugar, divided
½ cup baking cocoa
6 Tbsp. flour
¼ tsp. salt
1 ½ cups fat-free milk
2 Tbsp. butter
1 ½ tsp. vanilla
Separate eggs, let stand at room temperature for 30 minutes. Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.
In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set. Serve immediately. 6 servings
(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)
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