We've had several house guests over the last two weeks, and I think they're a great excuse to enjoy special desserts . . .
and hot cocoa soufflé was my favorite.
Served right out of the oven with a scoop of soft Snicker-doodle OR Java Ice Cream . . . it was heavenly!
Soufflé might be a fancy name, but this one was so easy to prepare . . . and if you're a baker, then I'm sure you'll have all the ingredients that you need in your pantry, which can make this dessert even more desirable to make. No special trip to the store for unique ingredients!
You can serve your hot cocoa soufflé with fresh berries, like strawberries and raspberries . . . or with ice cream. I recommend a vanilla bean, snickerdoodle, or java ice cream, as these flavors enhance chocolate. They're a match made in heaven!
The sad thing about soufflés is that they SLOWLY deflate after being removed from the oven.
This might have been my FASTEST photo shoot! And even with fast photography, I wasn't able to totally capture them at the peak of their beauty.
BUT just because they deflate doesn't mean that it compromises their delicate flavor and texture.
If you've had a sweet or savory soufflé, then you'll agree with me that each bite is like a cloud (thanks to whipped egg whites that are folded into the mixture!)
No chewing required, just happy sighs . . . as you savor each bite.
Bon appétit, friends!
3 Tablespoons sugar
2 Tablespoons HIGH QUALITY unsweetened Dutch-process cocoa powder
1/4 cup butter
1/2 cup sugar
1/2 cup HIGH QUALITY unsweetened Dutch-process cocoa powder
1/4 cup all-purpose flour
1 cup milk
4 egg yolks, lightly beaten
4 egg whites
2 Tablespoons sugar
Preheat oven to 350 degrees F. Butter the sides of a 1-1/2-quart soufflé dish or oven going mixing bowl. In a small bowl, stir together the 3 tablespoons sugar and the 2 tablespoons cocoa powder. Sprinkle the inside of the buttered dish with enough of the sugar/cocoa mixture to coat bottom and sides; set dish and remaining sugar/cocoa mixture aside.
In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the 1/2 cup sugar, 1/2 cup cocoa powder, and flour. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
Place egg yolks in a large bowl. Gradually stir chocolate mixture into beaten egg yolks. Set aside.
In a large bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating until stiff peaks form (tips stand straight) and the sugar is completely dissolved. Fold 1 cup of the beaten egg whites into chocolate mixture. Fold chocolate mixture into remaining beaten egg whites. Transfer mixture to prepared dish.
Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle top of baked soufflé with remaining sugar/cocoa mixture. Serve with scoops of coffee ice cream or if desired, place scoops of ice cream in center of soufflé and serve. Makes 6 to 8 servings.
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