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Chocolate Coconut Souffle

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  Cream cheese 4 Ounce
  Milk 1⁄2 Cup (8 tbs)
  Semi sweet chocolate chips 2⁄3 Cup (10.67 tbs)
  Egg yolks 4
  Salt grains 3
  Flaked coconut 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Egg whites 4
  Confectioner's sugar 1⁄4 Cup (4 tbs), sifted

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;

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Chocolate Coconut Souffle Recipe