Mexican Chocolate Souffle – a delicious recipe with unsalted butter, chocolate, butter, egg yolks, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F.
2
Brush eight 1/2-cup ramekins or custard cups with the melted butter.
3
Set a large metal bowl over a saucepan of simmering water, add the chocolate and the 6 tablespoons butter to the bowl, and stir until the mixture is melted and smooth (the mixture will be a little grainy).
4
Remove the bowl from the heat and let the mixture cool slightly.
5
Then whisk in the egg yolks.
6
Using an electric mixer, whip the egg whites in a medium bowl until foamy.
7
Add the sugar and beat until stiff peaks form.
8
Fold the whites into the chocolate mixture in three additions.
9
Divide the chocolate batter among the prepared ramekins.
10
Bake the souffles for 16 to 18 minutes, or until they are puffed but the centers still jiggle slightly.
11
Serve immediately.
653
kcal
Calories
50
g
Fat
16
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon unsalted butter, melted, Four 3.1-ounce disks Ibarra chocolate (see page 117), coarsely chopped, 6 tablespoons (3/4 stick) unsalted butter, 6 large egg yolks, and more.
Yes, Mexican Chocolate Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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