Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé.  It was so easy – and absolutely delicious.

          Joan Hallford                                                                    N. Richland Hills, Texas

 

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes.  Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar.  Gradually whisk in milk.  Bring to a boil, stirring constantly.  Cook and stir 1-2 minutes longer or until thickened.  Stir in butter.  Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly.  Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form.  With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain.  Fold in remaining egg whites until combined.

Transfer to prepared dish.  Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set.  Serve immediately.               6 servings

 

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)