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Hot Cocoa Souffle

 Hot Cocoa Souffle
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas
6 ServingsPrep: 20 min. Bake: 40 min.


  • 5 eggs
  • 4 teaspoons plus 3/4 cup sugar, divided
  • 1/2 cup baking cocoa
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups fat-free milk
  • 2 tablespoons butter
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract


  • Separate eggs; let stand at room temperature for 30 minutes. Coat a
  • 2-qt. souffle dish with cooking spray and lightly sprinkle with 4
  • teaspoons sugar; set aside.
  • In a small saucepan, combine the cocoa, flour, salt and remaining
  • sugar. Gradually whisk in milk. Bring to a boil, stirring
  • constantly. Cook and stir 1-2 minutes longer or until thickened.
  • Stir in butter. Transfer to a large bowl.
  • Stir a small amount of hot mixture into egg yolks; return all to the
  • bowl, stirring constantly. Add vanilla; cool slightly.
  • In another large bowl with clean beaters, beat egg whites until stiff
  • peaks form. With a spatula, stir a fourth of the egg whites into
  • chocolate mixture until no white streaks remain. Fold in remaining
  • egg whites until combined.
  • Transfer to prepared dish. Bake at 350° for 40-45 minutes or

2 of 2

Hot Cocoa Souffle (continued)

Directions (continued)

  • until the top is puffed and center appears set. Serve immediately.
  • Yield: 6 servings.
Nutritional Facts: 1 serving equals 272 calories, 9 g fat (4 g saturated fat), 188 mg cholesterol, 209 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein.