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Chocolate Souffle

  • Prep Time: 20 Minutes (Total Time: 1 Hour 25 Minutes)
  • Serving Size: 8
  • 1/2 cup Sugar
  • 1/4 cup MINUTE Tapioca
  • 3 squares BAKER'S Unsweetened Baking Chocolate, Chopped
  • 1/4 teaspoon Salt
  • 2 cups Milk
  • 1/2 teaspoon Vanilla
  • 3 Eggs, Separated
  • Boiling Water
  • PREHEAT oven to 325°F. Place sugar, tapioca, chocolate and salt in medium saucepan. Gradually stir in milk. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.

    BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Add tapioca mixture; beat until well blended. Gently stir in egg whites. Pour into 1-1/2-qt. baking dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish. BAKE 1 hour to 1 hour 5 min. or until center is set. Serve warm with White Chocolate Sauce (see Tip), if desired.



    Prepare as directed, substituting 6 (1-cup) souffle dishes for the 1-1/2-qt. baking dish. Bake 40 to 45 min. or until centers are set. Makes 6 servings.

    White Chocolate Sauce

    Microwave 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate and 1 cup whipping cream in large microwaveable bowl on HIGH 4 min. or until mixture just comes to boil, stirring after 2 min. Stir with wire whisk until chocolate is completely melted. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.