Mexican Chocolate Soufflés Recipe

Name: Mexican Chocolate Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 tablespoons granulated sugar; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/8 teaspoon ground red pepper (optional); 3/4 cup fat-free milk; 3 ounces bittersweet chocolate, chopped; 1 teaspoon vanilla extract; 1 teaspoon coffee-flavored liqueur (such as Kahlua); 1 large egg yolk; 1/4 teaspoon cream of tartar; 6 large egg whites; 2 tablespoons granulated sugar; Powdered sugar (optional)

Servings: persons

Cooking spray
3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlua)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

1
Preheat oven to 375u00b0.
2
Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
3
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 over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
4
Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
5
Bake at 375u00b0 for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking spray, 3 tablespoons granulated sugar, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa, and more.

Yes, Mexican Chocolate Soufflés 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.

Mexican Chocolate Soufflés

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