Julie Verrinder's

Julie Verrinder's

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Hot Chocolate Souffle

November 23, 2013

  • 5 egg whites
  • ½ cup sugar
  • 4 ounces unsweetened chocolate
  • ½ cup butter
  • 4 eggs yolks
  • 1 teaspoon vanilla
  • 1 tablespoon coffee crystals
  • 1 tablespoon liqueur
  • ½ cup sugar
  • ¼ cup flour

Preheat oven to 375°.

Beat egg whites with ½ cup sugar until stiff.

Melt butter and chocolate then stir in remaining ½ cup sugar, vanilla, egg yolks, then flour. Do not be tempted to just add the extra egg yolk – toss it!

Dissolve coffee crystals in liqueur and add to chocolate mixture. Carefully fold into egg whites.

Pour batter into a buttered and sugared souffle dish. Sprinkle with sugar and bake at 375° for 20 minutes. (8 individual ramekins will bake for 15 minutes)

Serve hot from the oven with vanilla ice cream or whipped cream and berries.