HealthNotes

Hot Chocolate Soufflé

• From: American Egg Board

Ingredients

• 1/2 cup sugar, divided

• 1/3 cup unsweetened cocoa powder

• 1/4 cup all-purpose flour

• 1/8 tsp salt

• 1 cup whole milk

• 1/2 tsp vanilla

• 4 egg whites, room temperature

• 1/2 tsp cream of tartar

• 4 egg yolks

Dust soufflé with powdered sugar and serve with whipped cream.

Directions

• Heat oven to 350°F. Mix 1/4 cup sugar, cocoa powder, flour, and salt in medium saucepan; gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in vanilla. Remove from heat.
• Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add remaining 1/4 cup sugar, 2 Tbs at a time, beating after each addition until sugar is dissolved. Continue beating until whites are glossy and stand in soft peaks.
• Stir egg yolks into reserved sauce until blended. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Carefully pour into ungreased, 2 quart soufflé dish. For a "top hat," hold metal spatula upright and make a ring in top of the soufflé mixture, if desired.
• Bake in 350°F oven until soufflé is puffy, delicately browned, and shakes slightly when oven rack is moved gently back and forth, 30–40 minutes. Serve immediately.