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» Hot Chocolate Souffle

How Did I Do It? > Food & Drink > Hot Chocolate Souffle
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Served very warm with chocolate custard, this souffle is a chocoholics dream dessert.

We usually make one up for Thanksgiving, putting it in when the turkey comes out, so that it is hot and ready when dinner is done. Don’t let yourself by put off from making this by the whole “souffle’s are impossible” mystique. This one is very easy to accomplish even on your first attempt.

2 tablespoons butter and some extra for oiling pans

3 and 1/2 ounces of dark bitter chocolate.

1 and 1/4 cups of milk

4 large eggs, separated

1 tablespoon of cornstarch

4 tablespoons of finely ground sugar

1/2 tsp vanillla extract

2/3 cups dark chocolate chips

confectioners sugar

FOR THE CUSTARD:

2 tbsp cornstarch

1 tbsp sugar

2 cups milk

one and 3/4 ounces dark chocolate (swiss is about the best but in a pinch use a Hersheys Special Dark Bar).

Step One

In a 5 cup souffle dish grease and then sprinkle with sugar. break the dark chocolate into pieces.

Step Two

Heat the milk with the butter in a pan, almost to boiling and mix the egg yolks constarch and 4 tablespoons of the superfine sugar together. then pour on some of the hot milk, whisking, return it all to the milk pan and stirring constantly cook until thickened, then add chocolate and stir til melted. Remove from heat and stir in the vanilla.

Step 3

whisk the egg whites til they stand on softer peaks, and fold half of the egg whites into the chocolate mixture. Fold in the rest with the chocolate chips, Pour into the souffle dish and back in a preheated oven for about 40-45 minutes until it is well risen.

Step 4

Make the custard. Put cornstarch and superfine sugar into a small bowl and mix with a little of the milk into a smooth paste.Heat the remaining milk til it is nearly boiling and pour a bit of the hot milk into the cornstarch and mix well, then pour back into pan, cook, stirring all the while until thick, break the chocolate into pieces and add to the custard, stirring til it is melted.

Step 5

when the souffle comes out of the oven dust it with confectioners sugar and serve immediately.

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