Mexican Chocolate Soufflés

Photo: Randy Mayor; Styling: Leigh Ann Ross

You can omit the small amount of coffee liqueur without drastically changing the flavor. Contemporary Mexican chefs often add ground red pepper to their chocolate desserts; leave it out if you want a more traditional taste.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.3g
  • Carbohydrate: 30.7g
  • Fiber: 1.9g
  • Cholesterol: 26mg
  • Iron: 0.9mg
  • Sodium: 90mg
  • Calcium: 41mg

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 Kahlúa)
  • 1 large egg yolk
  • 1/4 teaspoon cream of tartar
  • 6 large egg whites
  • 2 tablespoons granulated sugar
  • Powdered sugar (optional)

Preparation

  1. Preheat oven to 375°.
  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 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Chocolate Soufflés Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy