Mexican Chocolate Soufflé

Ingredients

While the French soufflé is typically made with a light and delicate flavor profile, our Mexican adaptation adds a bold and spicy twist. We incorporate traditional Mexican spices such as cinnamon, chili powder, and cayenne pepper to infuse the soufflé with a unique and exciting flavor. The use of Mexican chocolate, which is rich and slightly bitter, also sets this dish apart from its French counterpart. We alse have the original recipe for Soufflé, so you can check it out.

• 200g (7oz) Mexican chocolate, chopped 200g (7oz) Mexican chocolate, chopped
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 3 tablespoons unsalted butter, plus extra for greasing 3 tablespoons unsalted butter, plus extra for greasing
• 1/4 cup (50g) granulated sugar, divided 1/4 cup (50g) granulated sugar, divided
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper 1/8 teaspoon cayenne pepper
• 4 large eggs, separated 4 large eggs, separated
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and sprinkle with granulated sugar, tapping out any excess.
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to steam. Remove from heat and add the chopped Mexican chocolate, butter, 2 tablespoons of granulated sugar, cinnamon, chili powder, and cayenne pepper. Stir until the chocolate and butter are melted and the mixture is smooth.
3. 3.
   In a separate bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar until pale and creamy. Slowly pour the chocolate mixture into the egg yolks, whisking constantly.
4. 4.
   In a clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form.
5. 5.
   Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
6. 6.
   Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full. Smooth the tops with a spatula.
7. 7.
   Bake for 15-18 minutes, or until the soufflés have risen and are set around the edges but still slightly jiggly in the center.
8. 8.
   Remove from the oven and dust with powdered sugar. Serve immediately.

Treat your ingredients with care...

• Mexican chocolate — Use a high-quality Mexican chocolate with a cacao content of at least 70% for the best flavor and texture.
• Cinnamon — Ground cinnamon adds warmth and depth to the soufflé. Use freshly ground cinnamon for the best flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Cream of tartar — Cream of tartar helps stabilize the egg whites and create a light and fluffy texture. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar.

Tips & Tricks

• Be sure to properly grease the ramekins and coat them with sugar to prevent the soufflés from sticking.
• Do not open the oven door while the soufflés are baking, as this can cause them to collapse.
• Serve the soufflés immediately after baking, as they will begin to deflate shortly after being removed from the oven.
• Dusting the soufflés with powdered sugar adds a touch of sweetness and enhances their presentation.
• For an extra indulgent twist, serve the soufflés with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving advice

Serve the Mexican Chocolate Soufflé warm, straight from the oven. The soufflés are best enjoyed with a spoon, savoring each bite of the fluffy and rich chocolate goodness. Pair them with a cup of Mexican hot chocolate or a strong espresso to complement the flavors.

Presentation advice

To enhance the presentation of the Mexican Chocolate Soufflé, dust the tops with powdered sugar just before serving. You can also garnish each soufflé with a sprinkle of ground cinnamon or a few shavings of Mexican chocolate. Serve the soufflés in individual ramekins on a dessert plate for an elegant and inviting presentation.