Hot Chocolate Soufflé

Hot Chocolate Soufflé Recipe
Photo: Karry Hosford
An egg yolk adds richness to the base, and beaten egg whites give this soufflé volume. Softened ice cream makes a great, quick sauce.

Yield:

6 servings (serving size: about 2/3 cup soufflé and 2 tablespoons ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 4.6 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 41.4 g
Fiber 1.3 g
Cholesterol 39 mg
Iron 0.9 mg
Sodium 122 mg
Calcium 81 mg

Ingredients

Cooking spray
1 tablespoon granulated sugar
3/4 cup 1% low-fat milk
1/4 cup granulated sugar
4 teaspoons cornstarch
1 teaspoon instant coffee granules
1/8 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, coarsely chopped
4 large egg whites
3 tablespoons light brown sugar
3/4 cup low-fat coffee ice cream, softened

Preparation

Preheat oven to 375°.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set dish aside.

Combine milk, 1/4 cup granulated sugar, cornstarch, instant coffee granules, and salt in a small saucepan, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly. Remove from heat.

Gradually add hot milk mixture to egg yolk, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts.

Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 3 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into the prepared soufflé dish.

Bake at 375° for 25 minutes or until puffy and set. Serve immediately topped with ice cream.

Note:

Elizabeth J. Taliaferro,

May 2002
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