Hot Chocolate Souffle
Looking for a tasty challenge? This Hot Chocolate Souffle recipe with HERSHEY'S Cocoa powder will put your baking skills to the test, but these instructions will guide you through each step. The finished Hot Chocolate Souffle is a delicate balance between cake and pudding with the signature flavor of HERSHEY'S Cocoa that you love in hot chocolate. Your taste testers will be impressed with your mastery!
Ingredients
1 cup
HERSHEY'S Cocoa
1 - 1/4 cups
sugar, divided
1/2 cup
all-purpose flour
1/4 tsp
salt
2 cups
milk
6
egg yolks, well beaten
2 Tbsps
butter or margarine
1 tsp
vanilla extract
8
egg whites
1/4 tsp
cream of tartar
1 cup
sweetened whipped cream
Directions
Move oven rack to lowest position. Heat oven to 350°F. Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. For collar, measure a length of heavy-duty aluminum foil to fit around souffle dish; fold into thirds lengthwise. Lightly butter one side of foil. Attach foil, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish. Secure foil with tape or string.2
Stir together cocoa, 1 cup sugar, flour and salt in saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well. Add egg mixture to chocolate mixture in pan, blending well. Cook and stir 1 minute. Add butter and vanilla, stirring until blended. Set aside; cool 20 minutes.3
Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold about one-third of beaten egg white mixture into chocolate mixture. Lightly fold chocolate mixture, half at a time, into remaining beaten egg white mixture just until blended; do not overfold.4
Gently pour mixture into prepared dish; smooth top with spatula. Place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.5
Bake 1 hour and 5 to 10 minutes or until puffed and set. Remove souffle dish from water. Carefully remove foil. Serve immediately with sweetened whipped cream.
