Chocolate Souffle – a delicious recipe with sugar, Tapioca, 'S, salt, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Place sugar, tapioca, chocolate and salt in medium saucepan.
3
Gradually stir in milk.
4
Let stand 5 min.
5
Bring to full boil on medium heat, stirring constantly.
6
Remove from heat.
7
Stir in vanilla.
8
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.
9
Beat egg yolks in large bowl on high speed until thick and lemon colored.
10
Add tapioca mixture; beat until well blended.
11
Gently stir in egg whites.
12
Pour into 1-1/2-qt.
13
baking dish.
14
Place dish in large baking pan, then place in oven.
15
Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.
16
Bake 1 hour to 1 hour 5 min.
17
or until center is set.
18
Serve warm with White Chocolate Sauce (see Tip), if desired.
397
kcal
Calories
18
g
Fat
45
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup MINUTE Tapioca, 3 oz. BAKER'S Unsweetened Chocolate, chopped, 1/4 tsp. salt, and more.
Yes, Chocolate Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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