Rich and chocolate-y. Use more than two tablespoons coffee ice cream per serving, or the coffee flavor gets lost!
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)
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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
- 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
- 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.
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