Hot Chocolate Soufflé

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

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 6g
  • Carbohydrate: 41.4g
  • Fiber: 1.3g
  • Cholesterol: 39mg
  • Iron: 0.9mg
  • Sodium: 122mg
  • Calcium: 81mg

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

  1. Preheat oven to 375°.
  2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set dish aside.
  3. 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.
  4. 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.
  5. 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.
  6. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into the prepared soufflé dish.
  7. Bake at 375° for 25 minutes or until puffy and set. Serve immediately topped with ice cream.
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