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A Cooking Adventure with Thom

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Chocolate Soufflé

Thom Hackett

Servings:  4




Don't be scared by the word "Soufflé".  I remember when I first started cooking and someone suggested making a soufflé I thought, "No way.  Sounds too fancy and difficult to make."  It's not and below is a simple recipe that every home cook will enjoy.  If you want a little extra treat then make a little chocolate sauce to go over it.



3 tablespoons all-purpose flour
3 tablespoons unsalted butter
1½ cups whole milk
12 ounces bittersweet chocolate, coarsely chopped
½ cup brewed strong coffee
1 teaspoon vanilla extract
½ cup granulated sugar
5 egg yolks
7 egg whites
confectioner's sugar

Cooking Method

Preheat oven to 375º. 


Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens.

  1. Stir in chocolate and stir constantly until it's melted. 

  2. Remove from heat and add coffee, vanilla, and half the sugar.

  3. One at a time, add the egg yolks while whisking constantly.

  4. Butter a 2-2½ quart soufflé or baking dish.

  5. In a perfectly clean and dry bowl, whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. 

  6. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish. 

  7. Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. 

Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.

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