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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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 5 large 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 vanilla extract
  • Confectioners' sugar, optional


  • Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. 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 until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.
Nutrition Facts
1 serving: 272 calories, 9g fat (4g saturated fat), 188mg cholesterol, 209mg sodium, 41g carbohydrate (31g sugars, 2g fiber), 9g protein.

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Average Rating:
  • nhersch
    Sep 29, 2017

    Anyone know how to bake this in individual ramekins?

  • Hoarses5214
    Mar 16, 2015

    That much eggs

  • kcicciarelli
    Dec 2, 2014

    Yes, I'm certain smaller versions can be made, and other recipes have called for whole milk. I HAD to give this a star rating or I wasn't able to leave a review. That's why I gave it only three. When I try it, I will give it the appropriate star rating.

  • Haroldandsue
    Dec 2, 2014

    Can you make little ones, like 6?

  • mtrocket
    Jan 7, 2014

    I would imagine by using whole milk, the soufflé would taste more rich, and have mare calories and cholesterol than the recipe using fat-free milk. I don't have fat-free milk in the house, so when I make this recipe, I will be using whole mile

  • dovecanyon
    Jan 6, 2014

    Wonder if this could be made with regular milk instead of the fat-free, or if the recipe will not work properly?

  • claylady01
    Jan 6, 2014

    Haven't tried this one yet but it looks so good will save the recipe.