Hot Chocolate Souffle
Minutes Prep Time: 30
Minutes Total Time: 75
Servings: 8
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 75
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
granulated sugar
1 cup half-and-half
2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
4 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
Sifted confectioners' sugar, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 59 mg | 6% |
Carbohydrate | 25 g | 8% |
Cholesterol | 104 mg | 35% |
Total Fat | 10 g | 15% |
Iron | 1 mg | 7% |
Calories | 204 kcal | 10% |
Sodium | 130 mg | 5% |
Protein | 5 g | 10% |
Saturated Fat | 5 g | 27% |
Sugars | 21 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 1-1/2-quart soufflé dish with cooking spray; sprinkle lightly with granulated sugar, tapping out excess. Set aside.
Combine half-and-half, hot cocoa mix, flour and salt in medium saucepan until smooth. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat. Add morsels and vanilla; stir until chocolate melts. Let cool completely. Whisk in egg yolks.
Beat egg whites and cream of tartar in large mixing bowl with an electric mixer at high speed until foamy. Add 1/4 cup granulated sugar, 2 tablespoons at a time, beating constantly until stiff peaks form. Fold in chocolate mixture. Spoon into prepared dish.
Bake on lower third oven rack 40 to 43 minutes or until tops are puffed and appear done. Sprinkle with confectioners' sugar, if desired. Serve immediately.
Hot Chocolate Souffle