Chocolate Soufflé for Two

Ingredients

• 3 tablespoons HERSHEY’S Cocoa
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar, divided (reserve 1 tablespoon)
• 2 eggs, separated

Almond Custard Sauce Ingredients

• 1 cup milk
• 2 egg yolks
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1 teaspoon almond-flavored liqueur OR 1/4 teaspoon almond extract

Almond Custard Sauce Instructions

1. Heat the milk in a small saucepan over low heat until very hot; do not boil. Beat the egg yolks with the sugar in a small bowl. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until slightly thickened and coating a metal spoon. Do not boil.
2. Remove from heat and pour into a bowl. If the custard begins to curdle, beat vigorously with a rotary beater until smooth. Cool quickly in the refrigerator for 5 minutes, then stir in vanilla and the almond liqueur or almond extract. Cover and refrigerate until just before serving.

Instructions

1. Prepare the Almond Custard Sauce at least 1 hour before serving.
2. Lightly grease and sugar a 3-cup soufflé dish. Stir together the cocoa and flour in a small bowl. Add the softened butter and blend well.
3. Heat the milk in a medium saucepan until very hot; do not boil. Add the cocoa mixture and cook over low heat, stirring constantly, until thickened. Remove from heat; stir in vanilla and sugar, reserving 1 tablespoon. Cool slightly. Add the egg yolks one at a time, beating with a wooden spoon after each addition. Cool to room temperature.
4. Heat the oven to 350°F. Beat the egg whites in a large bowl until soft peaks form. Gradually add the reserved 1 tablespoon sugar and beat until stiff peaks form. Fold one-fourth of the beaten whites into the chocolate mixture, then carefully fold the chocolate mixture into the remaining whites. Pour into the prepared dish. Bake 25 minutes. Serve immediately with the cool sauce.