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Chocolate Marshmallow Soufflé

Soufflés may be served as a main dish, side dish, an appetizer, or as dessert.

What's so interesting about baked soufflés is that air is used as a primary ingredient to make soufflés look inflated. That is why it is recommended to serve soufflé immediately since once it leaves the oven, the air that is inside gradually escapes from the baked dish, deflating it.

Here's a soufflé recipe that you can serve as a light dessert. Chocolate Marshmallow Soufflé may be served with fruit sauces like orange or strawberry. Or you may also want to serve it with some fresh strawberries on the side of the plate.



  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1/4 tsp. salt
  • 1 c. milk
  • 1/4 c. sugar
  • 3 oz. unsweetened chocolate, grated
  • 30 Kraft Jet-puffed marshmallows
  • 3 egg yolks, beaten
  • 1 1/2 tsp. vanilla
  • 3 egg whites, stiffly beaten
  • Whipped cream

Melt butter in a saucepan. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thick and smooth. Add sugar, chocolate and marshmallows and stir until marshmallows are melted. Remove from heat and slowly add egg yolks and vanilla. Blend well. Cool.

When cool, fold in the egg whites into the chocolate marshmallow mixture. Pour into a casserole or soufflé dish, place in a pan of boiling water and bake in a 350 degree oven for one hour or until set.

Serve warm or cold with whipped cream. Serves 6.


View the recipe for Chocolate Marshmallow Soufflé.

Read abstracts from about the history of marshmallows.

NPR reports that homemade marshmallows are S'more delicious!.