Sunday, February 3, 2013

Hot Cocoa Souffle

Superbowl Sunday is here.  An interesting game, if you're interested.  Since the Giants aren't in this year I'm not too invested either way.  Actually, I spent more time watching Puppy Bowl on Animal Planet than I did on the big game.

Although my hubby and I had no plans to host a game-party, I still felt compelled to make something fun and new.  And yes, I used the Superbowl as an excuse (albeit a flimsy one :)

Today's delectable dish: Hot Cocoa Souffle.  I found the original recipe here on

Continue on for the recipe and further on for the end results...




3  tablespoons sugar

2  tablespoons unsweetened Dutch-process cocoa powder

1/4  cup  utter

1/2 cup sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 cup all-purpose flour

1 cup Milk

egg yolks, lightly beaten

egg whites

2 tablespoons sugar


Preheat oven to 350 degrees F. Butter the sides of a 1-1/2-quart souffle dish or oven going mixing bowl. In a small bowl, stir together the 3 tablespoons sugar and the 2 tablespoons cocoa powder. Sprinkle the inside of the buttered dish with enough of the sugar/cocoa mixture to coat bottom and sides; set dish and remaining sugar/cocoa mixture aside.
In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the 1/2 cup sugar, 1/2 cup cocoa powder, and flour. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Place egg yolks in a large bowl. Gradually stir chocolate mixture into beaten egg yolks. Set aside.
In a large bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating until stiff peaks form (tips stand straight) and the sugar is completely dissolved. Fold 1 cup of the beaten egg whites into chocolate mixture. Fold chocolate mixture into remaining beaten egg whites. Transfer mixture to prepared dish.
Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle top of baked souffle with remaining sugar/cocoa mixture. Serve with scoops of coffee ice cream or if desired, place scoops of ice cream in center of souffle and serve. Makes 6 to 8 servings.


This came out pretty well. My hubby and I enjoyed them, but didn't LOVE them. We both kinda felt like they were missing something. They needed to be a little bit richer or something.  Although I have to say they did taste very convincingly "hot cocoa"-ish.

I've made souffles before and had a fair amount of success. As long as you follow the directions you should be fine.

Important Note:  When combining the chocolate mixture with the egg yolks be sure the mixture has cooled enough. You add hot chocolate mixture with egg yolks you'll be left with scrambled eggs. Don't make this mistake!!!

The recipe didn't specify what kind of milk to use. Since I don't keep anything other than skim milk in the house that's what I used.  Therefore, each serving came to about 260 calories. NICE!!!

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