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Hot Chocolate Souffle

 Hot Chocolate Souffle
You need to plan your meal around this souffle—since it must be served immediately when it's taken from the oven—but believe me, it's worth it!
8 ServingsPrep: 30 min. + chilling Bake: 35 min.


  • 1/2 cup all-purpose flour
  • 1/2 cup sugar, divided
  • 1-1/2 cups milk
  • 3 ounces unsweetened chocolate
  • 6 eggs, separated
  • 1/4 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Confectioners' sugar


  • Begin preparing about 2 hours before serving: In a 2-qt. saucepan,
  • combine flour and 1/4 cup sugar; slowly whisk in milk until smooth.
  • Cook over medium heat, stirring constantly, until mixture thickens
  • and boils. Boil for 1 minute. Remove from the heat; stir in
  • chocolate until melted. Rapidly beat in egg yolks, all at once,
  • until well mixed. Refrigerate until lukewarm, stirring occasionally.
  • In a large bowl, beat egg whites and salt until soft peaks form.
  • Gradually add remaining sugar; beat until dissolved and stiff peaks
  • form. Gently fold in chocolate mixture, one-third at a time, and
  • vanilla until blended. Pour into a buttered and sugared 2-1/2-qt.
  • souffle dish or round baking dish. With the back of a spoon, run a
  • groove about 1-1/2-in. deep all around top, about 1-1/4-in. from
  • edge of dish.
  • Bake at 375° for 35-40 minutes or until a knife inserted under
  • "top hat" comes out clean. Remove from the oven; dust with

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Hot Chocolate Souffle (continued)

Directions (continued)

  • confectioners' sugar and serve immediately. Yield: 8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 182 calories, 7 g fat (3 g saturated fat), 166 mg cholesterol, 144 mg sodium, 22 g carbohydrate, 1 g fiber, 7 g protein.