Hot Chocolate Soufflé
An egg yolk adds richness to the base, and beaten egg whites give this soufflé volume. Softened ice cream makes a great, quick sauce.
Recipe by Cooking Light May 2002
An egg yolk adds richness to the base, and beaten egg whites give this soufflé volume. Softened ice cream makes a great, quick sauce.
Rich and chocolate-y. Use more than two tablespoons coffee ice cream per serving, or the coffee flavor gets lost!