Warm Chocolate Souffles

"I made these with Dutch Process Cocoa. It was like eating a chocolate cloud. The recipe comes from the New Mayo Clinic Cookbook."
photo by Phoenix 0880 photo by Phoenix 0880
photo by Phoenix 0880
photo by PaulaG photo by PaulaG
Ready In:




  • Preheat oven to 375 degrees.
  • Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
  • In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
  • In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
  • To the butter mixture, add the flour, ground nuts and cinnamon.
  • Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
  • Stir in brown sugar, honey and salt.
  • Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
  • Remove from heat and add the cocoa mixture.
  • Allow mixture to cool slightly.
  • In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
  • Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
  • With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
  • Then fold in the remaining egg whites, mixing only until no white streaks remain.
  • Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
  • Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
  • Serve immediately.

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  1. Phoenix 0880
    These were very good, light and fluffy! I made them in larger Ramekins and they turned out great with a few extra minutes in the oven....
  2. MsBindy
    These are great. I made these several weeks ago and forgot to review. I noticed when I was looking for the recipe again and couldn't find it in my reviews list. This is a perfect evening snack....can't wait to get out to the kitchen to put this together....


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