Mexican Chocolate Soufflés

Mexican Chocolate Soufflés
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon ground red pepper (optional)
  • 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
  • 1 large egg yolk
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 6 large egg whites
  • Cooking spray
  • + 10 more ingredients
    • Powdered sugar (optional)
    • ¼ cup unsweetened cocoa
    • 2 tablespoons all-purpose flour
    • 3 ounces bittersweet chocolate, chopped
    • ¾ cup fat-free milk
    • ¼ teaspoon cream of tartar
    • 2 tablespoons granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • ½ cup granulated sugar

Preheat oven to 375°. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar. Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil o...

View full recipe at My Recipes

Comments

Variations on Mexican Chocolate Soufflés

  • Mexican Chocolate Souffles
    • 1/2 cup unsalted butter
    • 5 3.1-ounce disks Mexican chocolate (such as Ibarra)
    • 8 large eggs
    • Sweetened whipped cream


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