Ingredients for Hot Chocolate Souffle
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How to Make Hot Chocolate Souffle
- Preheat oven to 350°F (175°C). Place a pizza stone on the lower oven rack for even heating.
- Butter four 6-ounce stoneware ramekins or a 4-cup soufflé dish. Sprinkle with granulated sugar, tapping out any excess.
- In a medium saucepan, whisk together 1/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 3 tablespoons all-purpose flour until smooth.
- Gradually whisk in 3/4 cup whole milk. Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens slightly (about 5 minutes).
- Remove from heat and let cool slightly.
- In a separate bowl, whisk the 4 large egg yolks until light and frothy.
- Gradually whisk 1/3 of the warm chocolate mixture into the egg yolks to temper them. Then, slowly whisk in the remaining chocolate mixture until fully incorporated.
- Stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract.
- In a clean, grease-free bowl, beat 3 large egg whites with a pinch of salt and 1/4 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add 2 tablespoons of granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Gently fold 1/4 of the beaten egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites in three additions, being careful not to deflate the batter.
- Divide the batter evenly among the prepared ramekins or soufflé dish.
- Bake for 60-70 minutes, or until the soufflés are puffed and set. Do not open the oven door during baking.
- Remove from the oven and serve immediately. Top with your favorite toppings, such as whipped cream, powdered sugar, Grand Marnier, or fresh raspberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
77g
Fat
23g
Carbs
9g
