HOT COCOA SOUFFLE WITH COFFEE ICE CREAM

Ellen Bales

By
@Starwriter

Another wonderful dessert from the Better Homes and Gardens kitchens. This sounds so chocolatey-good I can't wait to try it.
Recipe & photo: BHG.com


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Rating:

Comments:

Serves:

6 to 8

Prep:

35 Min

Cook:

40 Min

Ingredients

4
eggs
butter
3 Tbsp
sugar
2 Tbsp
unsweetened dutch-process cocoa powder
1/4 c
butter
1/2 c
sugar
1/2 c
unsweetened dutch-process cocoa powder
1/4 c
all purpose flour
1 c
milk
2 Tbsp
sugar
1 qt
coffee ice cream

Directions Step-By-Step

1
Separate eggs. Allow yolks and whites to stand at room temperature for 30 minutes.
2
In a bowl stir together the 3 Tbsp. sugar and the 2 Tbsp. cocoa powder. Sprinkle inside of a buttered 1-1/2-qt. souffle dish with enough of the sugar-cocoa mixture to coat bottom and sides. Set dish and remaining sugar-cocoa mixture aside.
3
In a medium saucepan melt the 1/4 cup butter over medium heat. Stir in the 1/2 cup sugar, the 1/2 cup cocoa powder, and the flour. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. In a medium bowl lightly beat egg yolks until combined. Gradually stir chocolate mixture into beaten yolks. Set aside.
4
In a large bowl beat egg whites with an electric mixer on medium to high until soft peaks form. Gradually add the 2 Tbsp. sugar, beating until stiff peaks form and sugar is dissolved. Fold 1 cup of the beaten whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Transfer mixture to prepared dish.
5
Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle souffle with remaining sugar-cocoa mixture. Serve with coffee ice cream.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Elegant