Served following dinner of CL's Mexican black bean/sausage chili and onion/fontina bread. We prepped the ramekins & chocolate base in advance. Used a double-boiler rather than direct heat, otherwise followed recipe. With most of the work & clean-up done before dinner, it was a snap to beat the egg whites and get the souffles in the oven when we were ready for dessert. Dusted with powdered sugar and topped with a tiny sprig of mint. These were great.
Mexican Chocolate Soufflés
Comments and Reviews 1-3 of 3
carolfitz Posted: 12/18/10
kkparsons Posted: 05/07/10
I have been wanting to make these for Cinco de Mayo for several years now and finally got around to it. They were not as involved as I thought they would be, and very tasty! I realized before I made them that I only had 4 oz. or 10 oz. ramekins, so I made the 4 oz. and baked them 25 minutes. Next time I would probably do even less, as I thought they were tad dry. Loved the flavor, though!
mrsduijoe Posted: 05/10/13
I used the pepper trying to be authentic. It didn't have enough mocha flavor for my taste. It might be better without it. I am trying a different recipe for my party.