John Myers
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Hot Chocolate Soufflé
The perfect hot chocolate soufflé recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate
- 300 ml Milk
- 4 piece Eggs
- 50 g Sugar
- 1 packet Vanilla sugar
- 25 g Butter
- 1 tbsp Food starch
- Icing sugar for dusting
Dough mass
- Separate the eggs, whip the egg whites with a pinch of salt and set the yolks aside. Bring the milk and butter to a simmer in a saucepan. Mix the egg yolk, sugar and cornstarch separately and whip up with some hot milk from the pot. Then add the butter-milk mixture to the pan and wait while stirring until it has thickened. At the end, melt 100 grams of the dark chocolate in it.
- Now chop the remaining 100 grams of the dark chocolate with a sharp knife, pull the egg whites under the thickened chocolate mass and finally fold in the chopped chocolate.
Mold and oven
- Grease a soufflé form or a casserole dish with a capacity of 850ml and sprinkle with sugar. Then fill the dough into the mold and bake at 180 °, gas setting 3-4, for 40-45 minutes, until the soufflé has risen. When it’s done, take it out of the oven, dust with icing sugar and serve hot!
- If you love chocolate, this is, in my opinion, one of the best ways to make it!
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