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Chocolate Dreams


Rate this recipe 4.4/5 (17 Votes)


  • 12/3 cup unsweetened cocoa powder
  • 3/4 cup sugar, divided
  • 4 tsp cornstarch
  • 3/4 cup evaporated milk
  • 1/4 cup cold, strong black coffee
  • 7 egg whites
  • 1/4 tsp cream of tarter
  • 1/8 tsp salt
  • 1 square (1 oz) semisweet chocolate, grated
  • 2 tsp confectioners sugar


Level of difficulty Average
Cost Average budget


Step 1

In a large saucepan, combine cocoa, 1/4 cup of sugar, and cornstarch. Stir in milk and coffee. Mix well. Cook over medium heat, whisking until cocoa mixture is smooth and boils, about 5 minutes. Boil cocoa mixture without stirring for 1 minute. Remove from heat. Let stand until just cool.

Step 2

Preheat oven to 350F. Spray eight 1 cup ramekins with cooking spray. In a large mixing bowl, using an electric mixer on high speed, beat egg whites and cream of tarter until foamy. Gradually add remaining sugar and salt; beat until stiff, but not dry, peaks form.

Step 3

Transfer cocoa mixture to a large bowl. Fold in 1 cup of beaten egg whites; fold in remaining egg whites and grated chocolate. Spoon into prepared ramekins and smooth tops.

Step 4

Bake soufflés until tops are puffed and firm, but centers are still soft, about 25 minutes. Dust with confectioners sugar. Serve immediately.

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VIDEO: Chocolate Soufflé in a Mug

Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!


  • 3 mugs
  • 1 cup milk
  • 1/2 cup powdered sugar
  • 1/2 cup cocoa powder
  • 1 cup chocolate chunks or chips
  • 4 eggs
  • Salt
  • Butter
  • Brown sugar


  1. Preheat the oven to 350°F.
  2. Set your stove on a low heat setting.
  3. In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
  4. Once the mixture thickens to a doughy texture, remove from the heat.
  5. Add chocolate chunks and stir thoroughly.
  6. Separate the egg yolks and egg whites into two separate bowls.
  7. Add the egg yolks to the chocolate mixture. Stir thoroughly.
  8. In a mixing bowl, beat the egg whites into stiff peaks.
  9. Add the whipped egg whites to the batter and gently fold them in.
  10. Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
  11. Pour the batter equally into each of the 3 cups.
  12. Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
  13. Serve and enjoy!

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