Decadent Chocolate Soufflé with a South American Twist

Ingredients

In this South American adaptation of the classic French soufflé, we incorporate the use of South American chocolate, known for its intense flavor profile. Additionally, we add a touch of chili powder to infuse the soufflé with a subtle heat, reminiscent of the vibrant spices commonly used in South American cuisine. We alse have the original recipe for Soufflé au chocolat, so you can check it out.

• 200g (7oz) South American dark chocolate, finely chopped 200g (7oz) South American dark chocolate, finely chopped
• 4 tablespoons unsalted butter, plus extra for greasing 4 tablespoons unsalted butter, plus extra for greasing
• 1/2 cup granulated sugar 1/2 cup granulated sugar
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 4 large eggs, separated 4 large eggs, separated
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 cup whole milk 1 cup whole milk
• Powdered sugar, for dusting Powdered sugar, for dusting
• Whipped cream, for serving Whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 40g, 32g
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and dust with sugar, tapping out any excess.
2. 2.
   In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water, stirring until smooth. Remove from heat and set aside.
3. 3.
   In a separate bowl, whisk together the egg yolks, sugar, and chili powder until pale and creamy.
4. 4.
   Gradually add the flour to the egg yolk mixture, whisking until well combined.
5. 5.
   In a small saucepan, heat the milk until just simmering. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
6. 6.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the melted chocolate mixture.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until well incorporated.
8. 8.
   Spoon the mixture into the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula.
9. 9.
   Bake in the preheated oven for 15-18 minutes, or until the soufflés have risen and are set around the edges but still slightly wobbly in the center.
10. 10.
    Remove from the oven and dust with powdered sugar. Serve immediately with a dollop of whipped cream.

Treat your ingredients with care...

• South American dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Chili powder — Adjust the amount of chili powder according to your preference for spiciness. You can also use cayenne pepper as a substitute.

Tips & Tricks

• Be sure to properly grease the ramekins and dust them with sugar to prevent the soufflés from sticking.
• When folding the beaten egg whites into the chocolate mixture, do it gently and in a slow motion to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• For an extra touch of indulgence, serve the soufflés with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
• Experiment with different types of South American chocolate to discover unique flavor profiles.

Serving advice

Serve the warm chocolate soufflés on individual plates, dusted with powdered sugar and accompanied by a generous dollop of whipped cream. The soufflés are best enjoyed immediately after baking, while they are still light and fluffy.

Presentation advice

To enhance the presentation, you can garnish the soufflés with a sprinkle of cocoa powder or grated South American chocolate. Serve them on a decorative dessert plate with a dusting of powdered sugar around the edges for an elegant touch.