Recipe courtesy of Michael Laiskonis
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
4-6 souffles
Level:
Easy

Ingredients

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 2 teaspoons cornstarch
  • 3/4 cup egg whites
  • 1/2 cup granulated sugar

Directions

Special equipment: Ramekins, buttered and sugared

Preheat the oven to 400 degrees F. Combine milk, sugar and vanilla in a heavy, non-reactive saucepan and bring to a boil. Meanwhile, sift together cocoa and cornstarch. Remove boiled milk from heat. In a steady stream, whisk dry ingredients into hot milk. Stirring constantly, continue cooking until base is thickened and returns to a boil. Strain through a chinois or fine mesh strainer and chill in an ice-water bath. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Begin whipping the whites, gradually adding the sugar, until soft peaks are achieved. Gently fold the egg whites into 1/4 cup of the base, and divide among the ramekins. Tap the ramekins to release any large air pockets, and smooth the tops with a spatula. Transfer to the oven and bake for approximately 8 minutes, or until fully risen. Dust with powdered sugar and serve immediately.

Series: The Amateur Gourmet Episode: Perfect Chocolate Souffle Episode (Ep. 5)

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Spicy Mexican Hot Chocolate Cookies

Recipe courtesy of Nealey Dozier

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Hot Chocolate Spoons

Recipe courtesy of Rosanna Pansino

On TV

So Much Pretty Food Here