Chocolate Coconut Souffle Recipe
Ingredients
| 4 ounces cream cheese, room temperature | ||
| Milk | 1/2 Cup (16 tbs) | |
| 2/3 cup semisweet chocolate chips | ||
| Egg yolks | 4 | |
| Few grains of salt | ||
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 4 | |
| Confectioner’s sugar | 1/4 Cup (16 tbs), sifted | |
Directions
Beat cream cheese and milk with rotary beater Or electric mixer in saucepan.
Add chocolate chips.
Heat over low heat; stir until chocolate chips melt.
Beat egg yolks and salt together.
Stir part of chocolate mixture into egg yolks; stir egg yolks into rest of chocolate mixture.
Cook over low heat, stirring constantly, until slightly thickened.
Stir in coconut and vanilla; cool.
Preheat oven to 325 °F.
Beat egg whites until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Fold in chocolate mixture.
Pour into ungreased 1quart casserole; set in pan of hot water.
Bake 1 hour or until knife inserted into souffle comes out clean.
If desired, top with whipped cream or whipped topping;
Add chocolate chips.
Heat over low heat; stir until chocolate chips melt.
Beat egg yolks and salt together.
Stir part of chocolate mixture into egg yolks; stir egg yolks into rest of chocolate mixture.
Cook over low heat, stirring constantly, until slightly thickened.
Stir in coconut and vanilla; cool.
Preheat oven to 325 °F.
Beat egg whites until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Fold in chocolate mixture.
Pour into ungreased 1quart casserole; set in pan of hot water.
Bake 1 hour or until knife inserted into souffle comes out clean.
If desired, top with whipped cream or whipped topping;
Chef
