Hersheys cocoa hot chocolate recipe single serving

• 1 cup HERSHEY'S Cacao
• 1-1/4 cups sugar. divided
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 6 egg yolks. well beaten
• two tablespoons butter or margarine
• 1 teaspoon vanilla flavoring
• 8 egg-whites
• 1/4 teaspoon cream of tartar
• 1 cup Sweetened whipped cream

Directions

• 1. Move oven rack to cheapest position. Heat oven to 350F. Gently butter 2-1/2-quart souffle dish sprinkle with sugar. For collar, measure an overall length of heavy-duty aluminum foil to suit around souffle dish fold into thirds lengthwise. Gently butter one for reds of foil. Attach foil, buttered side in, around outdoors of dish, allowing foil to increase a minimum of 2 " above dish. Secure foil with tape or string.
• 2. Stir together cacao, 1 cup sugar, flour and salt in saucepan progressively stir in milk. Prepare over medium heat, stirring constantly with whisk, until mixture boils remove from heat. Progressively stir little bit of chocolate mixture into beaten egg yolks blend well. Add egg mixture to chocolate mixture in pan, blending well. Prepare and stir one minute. Add butter and vanilla, stirring until blended. Put aside awesome twenty minutes.
• 3. Beat egg-whites with cream of tartar in large bowl until soft peaks form progressively add remaining 1/4 cup sugar, beating until stiff peaks form. Lightly fold about one-third of beaten egg white-colored mixture into chocolate mixture. Gently fold chocolate mixture, half at any given time, into remaining beaten egg white-colored mixture just until blended don't overfold.
• 4. Lightly pour mixture into prepared dish smooth top with spatula. Place dish in bigger baking pan pour warm water into bigger pan to depth of just one inch.
• 5. Bake one hour and five to ten minutes or until puffed and hang. Remove souffle dish from water. Carefully remove foil. Serve immediately with sweetened whipped cream. 8 servings.